Cabbage rolls are cooked with different vegetables, meat and cabbage. What if you add buckwheat instead of rice? From my own experience, I can say that it is very tasty. If you want to enhance the flavor of the dish, then pre-fry the buckwheat for a couple of minutes in a dry frying pan!
Ingredients
- Cabbage (white) – 1 head
- Tomatoes - 2 pieces
- Tomato sauce - 150 ml
- Garlic - 2 cloves
- Meat broth - 0,7 l
- Salt - 1 tsp.
- Greenery (different) – 3 twigs
- Minced pork - 350 g
- Buckwheat - 1 glass
- Chicken eggs - 1 piece
- Carrots - 1 piece
- Onion - 1 piece
- Vegetable oil - 50 ml
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Make deep incisions in the cabbage and remove the stalk. Place the cabbage in a pot of boiling water.
Take out the cabbage from time to time and remove the finished leaves with a fork. Repeat the steps until you remove all the appropriate leaves.
Wash the buckwheat, pour cold water and boil for 2 minutes after boiling. Drain the water and put it aside.
Chop the onion and tomatoes, grate the carrots on a coarse grater.
In a preheated frying pan with oil, fry the onion and carrot until golden brown.
Mix the minced meat, buckwheat, egg, roast, salt and ground black pepper. Mix the mass thoroughly with your hands.
Put a little filling on the edge of the cabbage leaf and roll up the envelope. Repeat the steps with the remaining leaves.
Cover the bottom of the pan with cabbage leaves, spread cabbage rolls loosely on top of each other.
Add boiling broth, tomato sauce, tomatoes and salt. Simmer for 45 minutes on low heat.
Add the chopped herbs, squeeze the garlic through the press and boil for another 5 minutes.
Leave the finished cabbage rolls to brew for 15 minutes under the lid. Enjoy your meal!
