Cabbage rolls "in an omelette"

An unusual dish of cabbage rolls stuffed with vegetables and mushrooms cooked in an omelet will pleasantly surprise you and your loved ones.

Cooking time 30 minutes


White cabbage 1 pc

Carrot 1 pc

Champignons 2 pcs

Parboiled rice 3 tbsp. l.

Green peas (fresh frozen) 50 g

Corn (fresh frozen) 50 g

Bell pepper 1 pc

Onion 1 pc

Eggs 2 pcs

Vegetable oil




Put the cabbage in a saucepan and cover with water. Cook for 3-5 minutes after boiling. Take out and allow to cool.

In a frying pan with vegetable oil, mix corn, peas, finely chopped onions, mushrooms in slices, grated carrots, lightly chopped bell peppers and rice. Fry a little, stirring constantly. Pour 1/4 glass of water and salt. Cook for 7-10 minutes.

Remove from heat and cool. Disassemble the cabbage into leaves and wrap the filling in each of 1-2 tbsp. spoons.

Place in a frying pan with oil and fry. Add 1/4 cup water and simmer for 10 minutes, covered.

At the end of cooking, whisk eggs, salt, pepper and cream with a whisk.

Pour into a frying pan, close the lid and turn off the stove. When the omelet comes, remove from the stove and place on a plate.

Garnish with finely chopped onions and the rest of the filling.

Bon appetit!