Buckwheat cabbage rolls with mushroom assortment
6 servings
80 minutes
Buckwheat stuffed cabbage rolls with mushroom assortment is a refined dish of Russian cuisine, combining simplicity and rich flavors. Traditionally meat-filled, the rolls gain a new dimension with aromatic forest mushrooms and fluffy buckwheat. Historically, they entered Russian cuisine through Eastern European influences, while buckwheat adds authenticity. Tender cabbage leaves envelop the nutritious filling, and tomato sauce with sour cream adds a sweet-sour depth of flavor. This dish is perfect for family dinners or festive gatherings.
1
Boil buckwheat in salted water.
- Buckwheat groats: 200 g
- Salt: to taste
2
Cut the core out of the cabbage. Dip the head in boiling water and remove the top leaves one by one until they are soft.
- White cabbage: 1 piece
3
Cut off the thick part of the leaves, but avoid holes. Leave the leaves to cool.
4
Finely chop the onion and add it to a heated pan with vegetable oil. Also add grated carrot and finely chopped mushrooms. Sauté a bit, then season with salt and pepper.
- Onion: 1 head
- Carrot: 1 piece
- Porcini mushrooms: 100 g
- Chanterelles: 100 g
- Honey fungus (honey mushrooms): 100 g
- Salt: to taste
- Ground black pepper: to taste
5
Combine the mushroom mixture with buckwheat and mix well.
- Buckwheat groats: 200 g
6
Place the prepared filling on each cabbage leaf and fold the leaf into an envelope. Arrange them.
7
To prepare the sauce - mix tomato juice, water, sour cream and put it on low heat. Add salt, pepper, bay leaf and parsley. Bring everything to a boil.
- Tomato juice: 300 ml
- Water: 100 ml
- Salt: to taste
- Ground black pepper: to taste
- Bay leaf: 1 piece
- Parsley: to taste
8
Pour the prepared sauce over the cabbage rolls and simmer on low heat until the cabbage is cooked. Serve with sour cream.
