PREMIUM
@lekting
Difficulty: Easy
10 Serves
0.0
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Prep Time
1 h.
Cooking Time
1 h.
Serves
10
Difficulty
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About This Recipe
Lenten cabbage rolls with buckwheat and mushrooms are a hearty and very tasty dish that will definitely appeal to vegetarians, those fasting, and even meat lovers. To make the filling even more aromatic, you can add mushrooms to it. These can be champignons, king oyster mushrooms, portobello, or dried or frozen forest mushrooms. They all go perfectly with buckwheat and cabbage. And don't forget the spices — smoked paprika, cumin, dried thyme, freshly ground black pepper. Sometimes finely chopped prunes are also added to the buckwheat cabbage rolls, giving the dish a bright fruity note.
In lists at 0 people
In lists at 0 people
Cooking
Cooked
Planned
Ingredients List
Total ingredients: 14
Serves:
White cabbage - 1 pcs.
Buckwheat - 1 glass
Thawed forest mushrooms - 250 g
Onion - 1 pcs.
Vegetable oil - to taste
Salt, freshly ground black pepper - to taste
Canned tomatoes in their own juice - 500 ml
Onion - 1 pcs.
Carrot - 1 pcs.
Garlic - 3 clove
Vegetable oil - to taste
Sugar - to taste
Ground paprika - to taste
Salt, freshly ground black pepper - to taste
Nutrition Facts
Serves:
🥓
Fat
224г
🍚
Carbohydrates
406г
🥩
Protein
77г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Carefully remove the stalk from the head of cabbage. Wrap the head of cabbage tightly in a bag and microwave for 10 minutes at full power. Then leave in the closed microwave for another 5-7 minutes.
Step 2
Remove the cabbage from the bag, cool and disassemble into sheets. Carefully cut off thick areas on the sheets. If you are going to make large cabbage rolls, then leave the sheets as is. If they are small, cut each leaf in half lengthwise.
Step 3
Prepare the filling. Pour 2 cups of boiling salted water over buckwheat, bring to a boil, reduce heat to low, and simmer covered for 25-30 minutes.
Step 4
For the filling, cut one onion into small cubes, mushrooms into small pieces. In a frying pan, sauté the onion in vegetable oil, add the mushrooms and fry, stirring, for 7-10 minutes until the liquid has completely evaporated.
Step 5
Mix the prepared mushrooms with onions with buckwheat. Season with salt, pepper and mix the filling thoroughly. Place 1.5-2 tbsp on each cabbage leaf. filling and roll into a cabbage roll.
Step 6
Prepare the sauce. Remove the skins from the tomatoes and puree them with a blender along with tomato juice from the can. Grate the carrots on a medium grater, cut the onion into small cubes, and pass the garlic through a press.
Step 7
Heat vegetable oil in a frying pan and fry the onion and garlic until transparent. Add carrots and cook, stirring constantly, until golden brown.
Step 8
Pour tomato puree into the pan with the vegetables, and stirring occasionally, simmer for 10-15 minutes. Add ground paprika to taste, pepper, salt and taste. To balance the taste, add a little sugar if necessary. Stir, cook for another 1 minute and remove from heat.
Step 9
Preheat oven to 170°C. Pour half the sauce into the baking dish and place the cabbage rolls on top. Pour the remaining sauce over the cabbage rolls. Cover the pan with foil, place in the oven and bake for 40 minutes. Remove the foil and cook for another 20 minutes.
Enjoy your meal!
Follow the instructions step by step