Buckwheat Mushroom Cabbage Rolls
Try a unique twist on traditional cabbage rolls with this buckwheat mushroom filling. Hearty, flavorful, and perfect for meal prep, these rolls are sure to become a new favorite.
Servings: 15 cabbage rolls
Ingredients
Cabbage rolls:
- 1 medium savoy cabbage
- 1 lb ground pork you can also use ground beef, turkey or chicken
- ½ Tablespoon butter or oil
- 1 onion minced
- 1 carrot finely shredded
- ¼ cup dry chanterelle mushrooms rehydrated and minced
- 4 oz. fresh button mushrooms or any other fresh mushrooms, chopped
- ½ cup raw roasted buckwheat
- salt
- ground black pepper
Sauce:
- ½ Tablespoon oil
- 1 large can 28 oz crushed tomatoes or diced tomatoes
- 1 onion chopped
- 1 small carrot shredded
- 1 celery stalk minced
- 4 - 6 oz fresh button mushrooms chopped
- 1 -2 garlic cloves minced
- salt pepper
Garnish:
- fresh dill parsley
- sour cream
Instructions
- Bring a large pot of water to a boil. Cut out the core from the cabbage head and submerge the cabbage in the water. Cook in the boiling water until the cabbage leaves have softened, 5 minutes or some. Remove the cabbage from the water and set aside until it is cool enough to handle. Save the water that it was cooking in, since you will use a bit of it later.
- Cook the buckwheat until it's just slightly underdone.
- Rehydrate the dry mushrooms in some boiling water, set them aside for about 10 minutes, drain and then mince. Chop the button mushrooms.
- In a skillet, heat the butter or oil and add the onion. Season with salt and pepper. Cook for about 5 minutes. Add the carrot and mushrooms. Season with salt and pepper. Cook, covered, for about 8 more minutes, until all the ingredients have softened and the mushrooms have turned a golden brown. Cool slightly.
- Meanwhile, make the tomato sauce.
- Heat the oil in a large skillet. Add the onion, mushrooms and garlic. Season with salt and pepper and cook on medium heat for 5-7 minutes. Add the carrots and celery, season with salt and pepper and cook for 5 minutes. Add the tomatoes, season with salt and pepper and cook for another 5-10 minutes. You can also add any kind of dry or fresh herbs.
- Mix the ground meat, cooked buckwheat and the sautéed mushroom mixture. Season with 1 teaspoon of salt, freshly ground black pepper and again mix to combine. Separate the cabbage leaves from the head and cut off the hard rib on each leaf with a paring knife and discard. Place about ¼ cup of the meat and mushroom filling into the bottom center of each cabbage leaf, fold the side edges of the cabbage over the filling and roll it up over the filling to form a cabbage roll. Repeat with the rest of the cabbage leaves and the filling.
- Preheat the oven to 350 degrees.
- Cover the bottom of a 13x9 inch deep baking dish with sauce. Nestle the cabbage leaves on top of the sauce and cover them with more sauce on top. Pour about ⅓ - ½ cup of the remaining cabbage water on top of the cabbage rolls. Bake in the preheated oven, covered, for about 45 minutes. Serve with fresh herbs and a dollop of sour cream.
