Lean cabbage rolls

These lean cabbage rolls are in no way inferior to the classic ones. Doubt? And you try to cook them.

Cooking time 1 hour 20 minutes


Head of cabbage 1 pc

Rice 100 g

Carrot 1 pc

Onion 1 pc

Dried garlic 1/4 tsp

Tomato juice 250 ml

Dill (greens) 1 bunch

Green onion (feather) 2-3 pcs

Vegetable oil

Salt to taste

Pepper to taste


Divide the cabbage into sheets.

Dip the cabbage leaves in boiling water and cook until soft for 3-5 minutes.

Boil the rice until half cooked and put on a sieve. Cool down.

Fry finely chopped onions and grated carrots in 2-3 tablespoons of vegetable oil for 1-2 minutes.

In a bowl, combine finely chopped dill, rice, sauteed vegetables and dry garlic. Season with salt and pepper.

Place the filling on the cabbage leaves.

Collapse with envelopes.

Fry on both sides for 2 tbsp. tablespoons of vegetable oil.

Transfer to a saucepan or cauldron. Pour over tomato juice and simmer over low heat for 30-35 minutes.

Place on plates and sprinkle with finely chopped onions. Serve to the table.

Bon appetit!