Buckwheat and Meaty Cabbage Rolls
These savory Buckwheat and Meaty Cabbage Rolls are a delightful twist on the classic dish. Tender minced meat mixed with nutty buckwheat, wrapped in steamed Chinese cabbage leaves and smothered in a rich tomato sauce. Bursting with flavors and textures, this dish is sure to impress your taste buds and leave you craving for more.
ingredients
- 1 cup buckwheat groats
- 1 lb minced meat (beef, pork, or chicken)
- 8-10 Chinese cabbage leaves
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 carrot, grated
- ¼ cup fresh parsley, chopped
- ½ cup tomato sauce
- 1 cup vegetable broth
- Salt and pepper to taste
- Olive oil for cooking
steps
- 1.
Cook the buckwheat according to package instructions. Once cooked, set aside.
- 2.
In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sauté until fragrant.
- 3.
Add the minced meat and cook until browned. Season with salt and pepper.
- 4.
Stir in the grated carrot and cooked buckwheat. Cook for an additional 2-3 minutes.
- 5.
Remove the thick parts of the cabbage leaves by gently cutting out the triangular stem at the base.
- 6.
In a large pot, bring water to a boil. Place the cabbage leaves in the boiling water for about 2 minutes, or until pliable. Remove and set aside.
- 7.
Preheat the oven to 350°F (175°C).
- 8.
On each cabbage leaf, place a generous scoop of the meat and buckwheat mixture. Roll up tightly, tucking in the sides as you go. Secure with toothpicks if needed.
- 9.
Arrange the cabbage rolls in a baking dish and pour over the tomato sauce. Add the vegetable broth to the dish.
- 10.
Cover with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for another 10 minutes, or until the cabbage is tender.
- 11.
Serve hot, garnished with fresh parsley.
Releated Recipes
