Cabbage rolls with buckwheat and mushrooms

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.

Welcome to my channel. Today, a recipe for stuffed cabbage with buckwheat groats and mushrooms.

For the stuffing, we need 200 g of cooked buckwheat groats.

Soak 3 handfuls of dried mushrooms, then cook until soft and cut into small cubes.

Add 2 medium-sized sautéed onions, also cut into cubes, to the mixture.

Season the whole thing with salt and pepper.

Add 1 egg and stir everything together.

You can use champignons instead of dried mushrooms, and barley or bulgur instead of buckwheat groats if desired.

Additionally, you can add chopped fresh dill or parsley for flavor.

I have prepared blanched Italian cabbage leaves here, which can also be replaced with regular white cabbage.

Place the stuffing in the middle of each cabbage leaf and roll it like traditional cabbage wraps.

With the given portion, I made 10 cabbage wraps, but this depends on the size of the leaves and the amount of stuffing used.

At the bottom of the pot, lay out the remaining Italian cabbage leaves.

Pour in water or broth up to 2⁄3 the height of the cabbage wraps and cover with the remaining large cabbage leaves.

Weigh it down with a plate and cook until the cabbage is tender for about 30-40 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens