Cabbage Rolls with Buckwheat, Mushrooms and Meat Sauce
by Editorial Staff
It is not just tasty, but very tasty. All four components of this dish: buckwheat, mushrooms, meat and cabbage – get along well with each other.
Ingredients
- Cabbage 1 head
- Buckwheat – 1 glass of cereal
- Mushroom caviar from forest mushrooms – 250g
- Meat (pork or beef) – 250-400g
- Onion – 1 large onion
- Any fat – 2 tbsp
- Sour cream – 150g
- Salt
- Ground black pepper
- Dry marjoram – 1 teaspoon
- Flour – 1 tbsp
- Parsley and dill
- Meat broth – 0.5l
Directions
- Clean the meat from films and cut into small pieces – 2 x 2 cm. From the scraps (you can add meat or bones), cook the broth.
For mushroom caviar, clean the mushrooms, boil, then fry with onions, salt and pepper. Scroll the cooled mushrooms in a meat grinder.
Rinse the groats and cook the porridge. Salt to taste. You can not cook the porridge.
Cut out the cabbage stalk and blanch it in boiling water. Cut out thickenings from the removed leaves. - Mix buckwheat porridge with mushroom caviar.
- Spread a full tablespoon of the filling on the prepared cabbage leaf and wrap the cabbage roll. Cover the bottom of the baking sheet with excess or top cabbage leaves and place the finished cabbage rolls. Fill the cabbage rolls with salted broth up to half and put them in an oven preheated to 200 ° C for 40 minutes. Top cabbage rolls, so as not to burn, also cover with cabbage leaves.
- Salt and pepper the meat and fry it in fat. Add chopped onion. Then add flour and stir well.
- Add sour cream to the meat and sprinkle with marjoram. Other spices can be added. If the gravy is thick, you can dilute it with broth.
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We take out the cabbage rolls from the oven, remove the top leaves and fill them with meat sauce. We put in the oven for another 30-40 minutes. We reduce the temperature to 180 ° C.
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Sprinkle the finished cabbage rolls with chopped herbs.
Enjoy your meal!
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