INGREDIENTS

1 small head of cabbage
2 handfuls of pearl barley
5 small fresh or frozen porcini mushrooms
15 medium champignons
half a small celery root
1 small carrot
1 medium onion
2 tbsp. l. any unrefined oil of your choice
salt, freshly ground black pepper

For sauce:

1 medium fresh or frozen white mushroom
3 medium champignons
3 green onion stalks
1 sprig thyme
1.5 st. l. flour
2 tbsp. l. any unrefined oil of your choice
salt

Cooking time 1 hour
Servings 6-8
Difficulty of cooking

STEP-BY-STEP COOKING RECIPE
Step 1

Cut the stalk out of the cabbage. Put the head of cabbage in a double boiler for 15-20 minutes, then separate 12-16 top leaves and beat off their thickened part with a hammer.
Step 2

Rinse barley with hot water so that the flowing water is absolutely transparent. Pour a large amount of cold water in a saucepan, bring to a boil and cook over medium heat for 20 minutes. Throw on a sieve and dry.
Step 3

Clean vegetables. Cut the onion, carrot, celery root, porcini mushrooms and mushrooms into small cubes. Mix with barley and put in a container for a double boiler, cook for 20 minutes. Приправьте маслом, saltю и перцем.
Step 4

Капустные листья разложите на поверхности стола, в центр каждого поместите по 1–2 tbsp. l. toppings (depending on the size of the sheet) and fold into an envelope. Put in a double boiler and cook for 15-20 minutes.
Step 5

For the sauce, cut the mushrooms into slices, put in a saucepan and lightly fry over medium heat in oil, 5–7 minutes, add flour and 300 ml of water. Cook, stirring, until thickened, 10 minutes.
Step 6

Add finely chopped onion and thyme, salt to taste. Serve immediately with cabbage rolls.