PREMIUM
@lekting
Difficulty: Medium
6 Serves
0.0
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Prep Time
45 min.
Cooking Time
30 min.
Serves
6
Difficulty
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About This Recipe
Lenten cabbage rolls with buckwheat occupy one of the top spots in the rating of dishes for Orthodox fasting. You could say that this is a light version of the usual cabbage rolls, but there are some nuances in the preparation. The dish includes buckwheat, which contains vegetable protein, and vegetables rich in various vitamins, microelements, and fiber. If you use young cabbage and fresh herbs, the vitamin content will be doubled! The cabbage rolls turn out very tasty and filling, even without meat. This kind of food is beneficial not only for those who observe the fast. It is also suitable for vegetarians, diabetics, and those who want to lose weight after a heavy winter diet. For the body, this food is pure benefit. Study the recipe and cook with pleasure!
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Cooking
Cooked
Planned
Ingredients List
Total ingredients: 17
Serves:
White cabbage - 1 pcs.
Buckwheat - 150 g
Champignons 4 seasons sliced - 300 g
Large onion - 1 pcs.
Garlic - 1 clove
Dried herbs (parsley, dill) - ½ tsp
Salt, freshly ground black pepper - to taste
Vegetable oil 2 tbsp. l. - to taste
Carrot - 1 pcs.
Large onion - 1 pcs.
Sweet red pepper - 1 pcs.
Bay leaf - 2 pcs.
tomato paste - 2 tbsp
Sugar - ½ tsp
Vegetable oil for frying - to taste
Salt, freshly ground black pepper - to taste
Parsley, cilantro, green onion - to taste
Nutrition Facts
Serves:
🥓
Fat
222г
🍚
Carbohydrates
256г
🥩
Protein
69г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
To prepare lean cabbage rolls with buckwheat, prepare the cabbage. Boil water in a saucepan. Cut out the base with the stalk from the head of cabbage and place it in boiling water. Cook for about 10 minutes and transfer to a colander. (If the cabbage is young, place it in boiling water for 3 minutes and drain in a colander.) Let cool slightly and separate into leaves.
Step 2
Rinse the buckwheat in cold water, place in a sieve, place in a saucepan and add water in a ratio of 1:2. Place on the fire, bring to a boil, skim off the foam, add salt and cook for 20 minutes.
Step 3
Finely chop the onion and mushrooms. Chop the garlic. First fry the onion in a frying pan with heated vegetable oil for 5 minutes, stirring. Then add the mushrooms and garlic and cook until the liquid from the mushrooms has evaporated.
Step 4
Add boiled buckwheat to the frying pan with fried mushrooms and onions, stir. Salt, pepper, sprinkle with dried herbs and remove from heat. The stuffing for cabbage rolls is ready.
Step 5
Cut out the thick veins from the cabbage leaves. Place 1-2 tbsp on each prepared sheet. l. filling and fold into an envelope. Fry the cabbage rolls in a frying pan with vegetable oil on both sides and transfer to the pan.
Step 6
For the sauce, grate the carrots on a coarse grater, chop the onion, and finely chop the bell pepper. Fry everything together in a frying pan with vegetable oil for 5 minutes. Dissolve tomato paste in a glass of warm water and pour over vegetables in a frying pan. Add sugar, salt, bay leaf, bring to a boil. Turn off the heat.
Step 7
Pour the prepared sauce over the cabbage rolls in a saucepan, put on the fire, bring to a boil, reduce the heat and simmer for 25 minutes. Take a sample and add more salt if necessary. When serving, sprinkle cabbage rolls with fresh chopped herbs to taste.
Enjoy your meal!
Follow the instructions step by step