Stuffed cabbage rolls with buckwheat and meat baked in the oven

Try a new variety of kale leaf filling. Stuffed cabbage rolls with buckwheat and meat are delicious, and you can make them with chicken or pork.

• Recipe author: Irina Sakharova
• After preparation, you will receive 6 servings
• Cooking time: 35 minutes
• Prep time: 45 minutes
• Total recipe preparation time: 80 minutes

Ingredients

• Buckwheat 200 g
• Salt to taste
• Minced meat 350 g
• Onion 2 pieces
• Spices to taste
• Sour cream 2 tbsp. spoons
• White or Peking cabbage 1 piece
• Carrots 2 pieces
• Vegetable oil 1-2 tbsp. spoons
• Tomato paste 3 tsp spoons
• Vegetable broth or water 300 ml

Cooking method

• Boil buckwheat in salted water. While the cereal is cooling, mix the meat with 1 grated onion, salt and spices.

  How to cook buckwheat correctly: step by step instructions

• Add buckwheat and sour cream to the minced meat. Stir again.

• Disassemble the cabbage into leaves. Boil them in water for 2-4 minutes, and then cool on a paper towel.

• For large leaves, cut off the thickened parts, set a few small ones aside for now.

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• Put the minced meat on each cabbage leaf and carefully wrap the cabbage rolls.

• Grate the carrots on a coarse grater, and cut the remaining onion into half rings.

• Brown half the carrots and onion in oil. Then stir in tomato paste and broth.

• Place the remaining leaves and raw carrots on the bottom of the mold, and stuffed cabbage on top.

• Pour the cabbage rolls with broth with fried vegetables. Cover with foil or a lid.

• Bake for 30–35 minutes in an oven preheated to 180 ° C.

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