Usuba
Cabbage Rolls with Buckwheat and Mushrooms
Tender cabbage leaves filled with buckwheat and an assortment of wild mushrooms. The dish is stewed in tomato sauce, resulting in a hearty and aromatic meal. Perfect for lunch or dinner as a main course.
- Total
- 80 min
- Standard serving
- 452.6 g
Ingredients
Total 13- White cabbage
255 g≈ 5 slice - Buckwheat groats
33.33 g≈ 3 tbsp - Mushroomsбелый
16.67 g≈ 2/3 pcs - Chanterelles
16.67 g≈ 2 pcs - Honey mushrooms
16.67 g - Onion
25.5 g≈ 5 clove - Carrot
17 g - Tomato juice
50 ml≈ 3.5 tbsp - Water
16.67 ml≈ 1 tbsp - Salt
to taste - Black peppercornsмолотый
to taste≈ 1.5 pcs - Parsley
to taste≈ 2/3 tsp - Bay leaf
0.085 g
Instructions
- 1
Step 1
Boil the buckwheat in salted water until cooked through.
- 2
Step 2
Cut out the cabbage core. Dip the head into boiling water and carefully remove the upper leaves one by one to soften them.
- 3
Step 3
Cut off the thickened part of the leaves, avoiding holes. Let the leaves cool down.
- 4
Step 4
Finely chop the onion and place it on a heated frying pan with vegetable oil. Add grated carrot and finely chopped mushrooms. Stew for a few minutes, salt and pepper to taste.
- 5
Step 5
Combine the mushroom mixture with buckwheat and mix well.
- 6
Step 6
Place the filling on each cabbage leaf and roll it up like an envelope. Arrange the cabbage rolls seam-side down in a pot.
- 7
Step 7
Prepare the sauce: mix tomato juice and water. Place on low heat, salt, pepper, add a bay leaf and parsley. Bring to a boil.
- 8
Step 8
Pour the sauce over the cabbage rolls and simmer over low heat until the cabbage is tender. Serve with sour cream.
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