Cabbage rolls with buckwheat and ground beef in a slow cooker
For this recipe, you can use buckwheat or buckwheat groats. To make the cabbage rolls tastier, do not roll them too tight. During cooking, buckwheat will increase in size and, if there is not enough space, the filling will turn out to be dry.
Ingredients
- Cabbage (white-haired) – 1 head
- Buckwheat - 1 glass
- Ground beef - 300 g
- Chicken eggs - 1 piece
- Carrots (average) – 1 piece
- Onion - 1 piece
- Garlic - 3 cloves
- Vegetable oil (odorless) – 3 art.l.
- Tomato sauce - 80 ml
- Bay leaf - 2 pieces
- Ground black pepper - to taste
- Salt - to taste
- Water (hot) – 1 l
Step-by-step cooking recipe
Peel the cabbage from the upper leaves, cut out the stalk and place it in a deep saucepan with hot water.
Remove the cabbage from the pan from time to time and remove the top leaves. Continue until you remove all the leaves of a suitable size.
Wash the buckwheat, pour hot water and cover with a lid for 30 minutes.
Peel and chop the onion, grate the carrots.
Turn on the "Frying" mode, pour in a little oil and fry the onion and carrot until golden brown.
Mix buckwheat, minced meat, roast, egg, garlic passed through the press, salt and ground pepper.
Put some minced meat on the edge of the cabbage leaf, tuck the edges inside and roll up a loose roll. Repeat the steps with the remaining blanks.
Turn on the "Frying" mode again, pour in the remaining oil and fry the cabbage rolls on both sides until golden brown.
Put the fried cabbage rolls in a bowl of a slow cooker.
In a separate container, mix hot water, tomato sauce, salt and ground pepper.
Pour the sauce into the bowl of the slow cooker, add the bay leaf and close the lid. Cook on the "Stewing" mode for 50 minutes.
