Buckwheat Cabbage Rolls with Mushroom Medley
⏳ Time
1 hour 20 minutes
🥕 Ingredients
13
🍽️ Servings
6
Description
Buckwheat cabbage rolls with mushroom medley
Ingredients
- White Cabbage - 1 piece
- Buckwheat Groats - 7.1 oz
- Porcini Mushrooms - 3.5 oz
- Pickled Chanterelles - 3.5 oz
- Oyster Mushrooms - 3.5 oz
- Onion - 1 head
- Carrot - 1 piece
- Spiced Tomato Juice - 10 fl oz
- Water - 3 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
- Parsley - to taste
- Bay leaf - 1 piece
Step by Step guide
Step 1
Boil the buckwheat in salted water.
Step 2
Remove the core from the cabbage. Submerge the head in boiling water, and remove the top leaves one by one until they are soft.
Step 3
Trim the thick part of the leaves, ensuring there are no holes. Leave the leaves to cool.
Step 4
Finely chop the onion and add it to a heated skillet with vegetable oil. Add grated carrot and finely chopped mushrooms. Sauté slightly, season with salt and pepper.
Step 5
Combine the mushroom mixture with the buckwheat and mix well.
Step 6
Place the prepared filling on each cabbage leaf and roll it up like an envelope. Arrange them on a plate.
Step 7
Prepare the sauce by mixing tomato juice, water, sour cream, and heating it over low heat. Season with salt, pepper, add the bay leaf and parsley. Bring everything to a boil.
Step 8
Pour the prepared sauce over the cabbage rolls and simmer on low heat until the cabbage is cooked. Serve with sour cream.
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