STEAMED STUFFED VEGAN CABBAGE

Rinse Beijing cabbage under running water. Blot with a paper towel to remove moisture. Trim 5-8 cm at the base of the cabbage. Disassemble into leaves.

Dip the leaves in turn into boiling water for 20-30 seconds. Trim the narrow part. For stuffing, take a wide portion of cabbage (if the leaves are torn, you can take several leaves in a couple of layers). Dry the leaves on a paper towel.

To prepare the stuffing for stuffed cabbage, heat a frying pan pre-oiled (using a brush or cotton pad), fry the frozen mixture of vegetables and peas until soft.

Pre-boil the rice until half cooked (for 100 g of finished unpolished rice, you need 50 g of raw rice, it takes about 40 minutes to cook). Add to sauteed vegetables. Fry / stew rice with vegetables for another 5 - 8 Minutes. Season with salt and ground pepper.

On a sheet of cabbage put a small portion of the filling, wrap in a roll.

Stuffed cabbage can be cooked in a double boiler, put out in a deep frying pan with a small amount of water or a slow cooker.

Place cabbage rolls in Beijing cabbage in a heat-resistant form. Sprinkle with sunflower oil. Put the form on the steam grill in the multicooker. At the bottom of the bowl pour 200-300 ml of water, you can hot. Start the “double boiler” fo 5 Minutes.

In a double boiler or in a pan, cabbage rolls are cooked for about 10 Minutes, until rice is cooked.