Stuffed Cabbage Rolls with Minced Meat and Buckwheat, Baked with Tomato and Vegetable Sauce

by Editorial Staff

When traditional food options become boring, inventive chefs try to invent something new. An interesting version of the dish – stuffed cabbage rolls with minced meat and buckwheat, baked under tomato and vegetable sauce – the taste is original. This is a simple and affordable recipe that will appeal to many.

Ingredients

  • White cabbage – 450 g
  • Minced meat (pork + chicken) – 350 g
  • Buckwheat (dry) – 80 g
  • Sour cream – 2 tbsp
  • Onions – 50 g (0.5 pcs.)
  • Carrots – 70 g
  • Salt to taste
  • Ground black pepper – to taste
  • Tomato paste – 2 tbsp
  • Carrots – 30 g
  • Onions – 50 g (0.5 pcs.)
  • Salt to taste
  • Ground black pepper – to taste
  • Vegetable oil – 2 tbsp
  • Water – 300 ml
  • Sour cream – to taste

Directions

  1. Prepare all the necessary foods according to the list.

    You can use any minced meat as a base, I like the combination of lean pork and chicken.
  2. Pour buckwheat into a saucepan and rinse several times. Then pour buckwheat 170 ml of water and cook over low heat for 15 minutes after boiling, until tender. Cool down.
  3. (Cabbage can be prepared in two ways: boil it in a saucepan or steam it in the microwave.)
    Put the cabbage on a plate, wrap in plastic wrap, and microwave for 6 minutes at the highest power.
  4. After a while, remove the top leaves of the cabbage.
    Then steam the head of cabbage again for 4-5 minutes, remove the remaining sheets.
  5. Peel, rinse, and dry onions.
    Cut half the onion into small cubes.
  6. Transfer the boiled buckwheat to a bowl with minced meat, add chopped onion.
  7. Add to the minced meat two tablespoons of sour cream, salt, and ground pepper to taste.
  8. Mix the minced meat with buckwheat and onion thoroughly.
    Turn on the oven to heat up to 180 degrees.
  9. Place 1 tablespoon of minced meat on the edge of each cabbage leaf.
  10. Fold the cabbage leaves with minced meat into rolls, tucking the side edges so that the filling is inside. Set aside the remaining cabbage leaves (you will need them later).
  11. Also, cut the remaining onion into cubes.
    Peel carrots, wash, and grate on a medium grater. Put some carrots aside – literally 30 grams.
  12. Heat a frying pan with vegetable oil.
    Put the onion and the main part of the carrots in the pan. Fry vegetables for a few minutes.
  13. Combine tomato paste with water in a separate container. Stir and pour into a skillet with onions and carrots. Simmer everything together for 3-4 minutes. Add salt and ground pepper to taste.
  14. Prepare an ovenproof dish, oven pan or cauldron. Put the remaining cabbage leaves and the deferred carrots on the bottom of the mold.
  15. Put cabbage rolls on top of cabbage leaves and carrots.
  16. Pour cabbage rolls with tomato sauce with vegetables, close the container with foil or cover with a lid. Bake cabbage rolls in the oven at 180 degrees for 45-50 minutes.

Enjoy your meal!

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