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
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.