Meatless stuffed cabbage with mushrooms and rice

500 g champignons

200 g rice

200 g vegetable oil

1 head of cabbage

ground black pepper

salt

Rinse mushrooms, cut into thin plastic, pot pour 50 ml of oil, put the mushrooms, put 8 minutes under the lid.

Onions cleaned, cut into half rings, into the pan with 150 ml of oil, fry until golden brown.

Wash rice under running water, add to the onions with mushrooms (liquid released during the stewed mushrooms leave separately), pepper and salt, stir over moderate heat for 10 minutes to extinguish.

Pour vegetable mixture in 200 ml of water, cover, put out until completely absorbed into the rice water for about 10 minutes, remove from heat, cover does not open.

In boiling water, boil the cabbage leaves, cut thickening.

Spread the cooked vegetable stuffing with rice on the leaves of cabbage and collapse.

Put meatless stuffed with mushrooms and rice in a saucepan, pour the mushroom broth deferred, podsolit, if necessary, top up water, bring to a boil, cook for 15 minutes.