Stuffed cabbage with buckwheat and żurek soup | The Polish Plate

buckwheat

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa offers similar texture and protein content, while rice is more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly option with a neutral flavor.

mushrooms

🥗Healthier: cauliflower

💰Cheaper: canned mushrooms

Canned mushrooms are more affordable and still provide moisture.

tomato sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: canned tomatoes

Canned tomatoes can be used to make a simple sauce at a lower cost.

Cut out the core of the cabbage to help release the leaves.

Boil water with salt and blanch the cabbage leaves for about 3 minutes until softer.

Prepare the stuffing by cooking buckwheat in a 2:1 ratio (2 cups water for 1 cup buckwheat).

Chop the onion and soak the dried mushrooms overnight, then cook them for 15 minutes, keeping the cooking liquid.

Chop the cooked mushrooms finely and sauté them with the chopped onion in oil until golden brown.

Combine the sautéed onion and mushrooms with the cooked buckwheat, adding the mushroom cooking liquid, salt, and pepper.

Blend the stuffing with a hand blender to make it creamy and cohesive.

Trim the veins of the cabbage leaves to make them easier to roll.

Stuff each cabbage leaf with about 2 tablespoons of the filling, rolling tightly and tucking in the sides.

Place the stuffed cabbage rolls tightly in a baking dish, layering smaller or broken leaves at the bottom to prevent burning.

Pour about 1 cup of vegetable stock over the rolls, ensuring the liquid reaches about 1/3 the height of the rolls.

Bake in the oven at 180°C for 1 hour.

Prepare the sauce by mixing sourdough with vegetable broth and marjoram, cooking for 5 minutes until thickened.

Serve the baked cabbage rolls with the sourdough sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens