Buckwheat Stuffed Cabbage Rolls: A Tasty, Vegetarian Delight

Original, filling, very tasty! For the whole family. Cabbage rolls with buckwheat are an unusual version of a well-known dish. These cabbage rolls are perfect for those who fast, as well as vegetarians. Cabbage and buckwheat make a great combination. The cabbage rolls turn out very appetizing and juicy.
cook time: 50 min
Maya Lindell
Buckwheat Stuffed Cabbage Rolls: A Tasty, Vegetarian Delight

Nutrition Facts (per serving)

57
Calories
2g
Fat
8g
Carbs
2g
Protein

Ingredients (1 portion)

Basic:

Cabbage 1 head
Salt to taste
Ground black pepper to taste

Filling:

Buckwheat 1 cup
Carrot 2 pc
Onion 1 pc
Garlic 1 clove
Vegetable oil 2 tbsp

Filling sauce:

Tomato paste 2 tbsp
Water 1 l

Recipe instructions

Step 1

Step 1
How to make cabbage rolls with buckwheat? Prepare the necessary ingredients. My head of cabbage was small, weighing 1 kg. It was only enough for half of the resulting filling. So it’s better to take a larger head of cabbage. You may need more or less water depending on the number of cabbage rolls you get and the size of the pan.

Step 2

Step 2
Rinse the buckwheat and place in a colander so that the water drains from it and it dries a little. Heat the buckwheat in a dry frying pan over medium heat, stirring constantly, for 5 minutes. Thanks to this, the taste of buckwheat will become richer.

Step 3

Step 3
Pour the buckwheat into a saucepan, add water (at the rate of 2 cups of water per 1 cup of buckwheat) and place on low heat. After boiling, add salt to taste, reduce heat to low, cover the pan with a lid (you can leave it slightly open) and cook the buckwheat for 10-12 minutes.

Step 4

Step 4
Wash and peel the carrots and onions. Grate the carrots on a coarse grater and cut the onion into cubes. Peel the garlic and finely chop it or pass it through a press.

Step 5

Step 5
Heat vegetable oil in a thick-bottomed frying pan and fry vegetables in it for 1.5-2 minutes over medium heat.

Step 6

Step 6
Place the fried vegetables in a saucepan with the buckwheat, add pepper and salt if necessary. At this stage, you can add other favorite spices to the filling. Mix everything.

Step 7

Step 7
Wash the head of cabbage, remove the top leaves, they are usually spoiled or wilted. Disassemble the cabbage into leaves. You can use a microwave to make the process easier. To do this, make cuts around the stalk, put the head of cabbage in a bag (or wrap it in cling film) and put it in the microwave. Turn on the microwave for 10-15 minutes at maximum power (I have 1000 W). The cabbage leaves will become soft and easily separate from the head.

Step 8

Step 8
The hard part at the base of the leaf can be cut out or beaten with a hammer. Place the filling on the cabbage leaf. The amount of filling depends on the size of the sheet itself.

Step 9

Step 9
Fold the cabbage leaf into an envelope.

Step 10

Step 10
Place the resulting envelopes in a deep frying pan or saucepan. I stewed the cabbage rolls in the same pan in which I fried the vegetables.

Step 11

Step 11
Dissolve tomato paste in warm water, add salt and, if desired, other favorite spices. Pour the mixture over the cabbage rolls. You may need more or less water depending on the size of your pot or pan. The cabbage rolls should be almost completely covered with water. 1 liter of water was enough for 11 cabbage rolls. The diameter of my frying pan is 26 cm.

Step 12

Step 12
Place the frying pan or saucepan over high heat, bring to a boil, reduce heat to low, cover with a lid and simmer the cabbage rolls for 15-20 minutes. Bon appetit!

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