Recipe for cabbage rolls with buckwheat. Stuffed cabbage rolls with buckwheat in Ukrainian

The Russian word cabbage rolls has the same root as the word dove. Although this name is not entirely justified, because in their shape and composition, cabbage rolls with buckwheat, rice or other cereals are completely different from this bird.

There is a version that the name came from France in the 18th century. Hunting for wild pigeons was popular in this country. Young birds that had just flown from the nest and were caught in set snares were considered especially valuable prey. They were immediately plucked, gutted and wrapped in pieces of lard. Grape leaves were slipped under the lard. All this was put on a spit and fried over an open fire. Half an hour later the dove in leaves and lard was ready.

Perhaps chopped meat wrapped in cabbage leaves replaced French pigeons on the Russian table and was called cabbage rolls.

Stuffed cabbage rolls with buckwheat

Modern recipes for cabbage rolls involve the use of a wide variety of minced meat or poultry and a wide variety of grains:

corn;
pearl barley;
rice;
buckwheat;
wheat

It is believed that cabbage rolls with buckwheat are most often prepared in the Poltava region, adding fried pork cracklings to the composition. Very often, cabbage rolls are prepared from cabbage leaves that have been fermented in the fall. This dish was served after the end of the Nativity fast and was considered festive.

Whatever the story behind this popular dish, any housewife can prepare cabbage rolls with buckwheat.

To prepare 5-6 servings of cabbage rolls you will need:

Cooking recipe

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Cookman to help

Stuffed cabbage rolls with buckwheat have their own secret:

tasty and tender cabbage rolls are obtained from early varieties of cabbage, its forks “undress” well, and the leaves are very elastic and roll up well.

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It takes about an hour to prepare cabbage rolls if you follow these steps:

Stuffed cabbage rolls with buckwheat are suitable for a second meal for lunch or dinner. They can be prepared for future use for a couple of days. They do not lose their taste even after reheating.

Stuffed cabbage rolls are one of the traditional dishes of Ukrainian cuisine. As a rule, rice is used for cabbage rolls, less often buckwheat or millet. The main ingredients still remain: meat and cabbage. Thanks to this combination, the dish acquires an unusual, but very pleasant taste!

I quite often cook this dish for my loved ones. Today, I decided to cook them with buckwheat. They turned out to be very tender and juicy cabbage rolls!

Ingredients

white cabbage (medium size) – 1 pc.
raw pork – 400 g;
buckwheat – 200 g;
carrots – 1 pc.;
onion – 1 pc.;
egg – 1 pc.;
sour cream – 100 g;
tomato paste – 100 g;
salt – 1 tsp;
ground pepper – ½ tsp.

Method for preparing cabbage rolls with buckwheat

Wash the head of cabbage and separate it into sheets.

Wash the pork, dry it and cut it into small pieces. Grind in a meat grinder.

Add to the prepared minced meat: finely grated carrots, chopped onions, salt, pepper and egg. Mix thoroughly.

Prepare buckwheat in advance. Wash it under running water and boil in salted water until fully cooked. Cool.

Place the cabbage leaf in a pan of boiling water. Boil for 5 minutes until half cooked.

Remove the hard veins from each leaf; they are located on the reverse side of the leaf.

Add the cereal to the bowl with the minced meat. Mix.

Now you can twist the roll. Place the filling at the base of the cabbage leaf and carefully twist. Thus, wrap all the cabbage rolls.

Place the formed cabbage rolls in a saucepan with a thick bottom.

Dilute tomato paste in 100 grams of boiled water and pour it over the cabbage rolls. Place a few tablespoons of sour cream on top. Cook with the lid closed, over low heat, for 30-40 minutes.

Adviсe:

Cabbage for cabbage rolls can be boiled whole, having previously cut out the stalk, and remove the boiled leaves from the cabbage when ready.
If you are using young cabbage, you only need to cook it briefly for 1-2 minutes.
You can also add mushrooms to the filling; they will not be superfluous in such a dish.
Pork meat can be replaced with something more dietary, such as beef, chicken or turkey.

Onions – 2-3 pcs.

Garlic – 1 clove

Tomato paste – 1 tbsp.

Cabbage - 1 fork

Bell pepper – 1 pc.

Vegetable oil – 2 tbsp.

Potatoes – 2 pcs.

Cooking process

I heard that instead of rice, you can add any other grain to cabbage rolls if you wish. I’ve already made cabbage rolls with bulgur, but now I wanted to try buckwheat.

If cabbage rolls stuffed with meat and rice are dense, then with the addition of buckwheat the filling becomes more crumbly. The taste of buckwheat is almost not felt. Overall, I liked the result.

In our southern regions, it is customary to cook cabbage rolls or stuffed peppers with broth. This way you can kill two birds with one stone: first and second in one dish. I suggest you try my version of cabbage rolls with buckwheat in broth.

To prepare the dish, take all the products on the list.

I used homemade minced lamb and beef. You can immediately roll onions into it. I rolled one small onion along with the meat, and finely chopped the second one directly into minced meat. Buckwheat should not be boiled until fully cooked and also added to the meat. Add salt, pepper and mix the resulting minced meat well.

Prepare all vegetables for frying in advance. Chop carrots, peppers, garlic and onions as desired.

Cut the stalk from the cabbage head or simply cut it along the edge. Place the head of cabbage in boiling water, cut side down. Bring the water to a boil and keep the cabbage in the water, periodically turning and gradually removing the softened leaves. Cool the leaves. Do not throw away the water in which the cabbage was boiled; we use it for broth.

Wrap the minced meat in soft cabbage leaves, first cutting off the thickenings on the leaf. Form cabbage rolls in this way.

Heat vegetable oil in a saucepan and first fry the garlic and onion until a pleasant aroma, then add the rest of the vegetables, fry everything for about 7 minutes. Add tomato paste and a pinch of sugar to the vegetables, add salt and fry, stirring everything together. Then pour in some of the cabbage broth.

Place cabbage rolls in one layer. Then add more cabbage broth and add the remaining cabbage rolls. The amount of cabbage broth is arbitrary, depending on what result you want to get - thinner or thicker.

Salt to taste, add spices. In Uzbekistan, it is customary to add potatoes to the broth. I added 2 pieces, cutting them coarsely, but this is not necessary. Let the cabbage rolls simmer over low heat, covered, until the cabbage and potatoes are cooked. Approximately 35-40 minutes. In an acidic environment, the dish takes longer to cook. The amount of liquid will invariably decrease as the cabbage rolls are ready.

Periodically you should check the softness of the cabbage and the taste of the broth, adding what is missing. Stuffed cabbage rolls with buckwheat in broth are ready.

The cabbage rolls are served with a small amount of broth, potato pieces, sprinkled with fresh herbs and sour cream. Bon appetit!

www.iamcook.ru

Stuffed cabbage rolls with buckwheat and meat

For those who like to constantly look for new versions of long-loved dishes, I offer an excellent option - a recipe for making cabbage rolls with buckwheat and meat. It turns out tasty and quite original.

INGREDIENTS

Cabbage 1 piece
Carrot 1 piece
Garlic 1-2 cloves
Meat 700-800 grams
Onion 1 piece
Bell pepper 1 piece
Buckwheat 2 cups
Salt 1 pinch
Pepper 1 pinch

1. So that the cabbage can be easily divided into leaves, it must first be immersed in boiling water for a couple of minutes. Then cool and carefully separate into sheets.

2. To make the recipe for cabbage rolls with buckwheat and meat more interesting, you can use two types of meat - pork and chicken or beef and pork, for example. Wash the meat, dry it and can be cut into small pieces or passed through a meat grinder.

3. Wash and peel vegetables - onions, carrots, garlic and peppers.

4. If the meat is minced, the vegetables can also be cut into small cubes. It is better to combine minced meat with vegetables passed through a meat grinder or blender (not onions, otherwise it will taste bitter).

5. Buckwheat should be boiled in salted water, but 3 minutes less than usual so that it is not too overcooked.

6. Combine all ingredients for the filling in a deep bowl and mix thoroughly. Add salt and pepper to taste. If desired, this simple recipe for cabbage rolls with buckwheat and meat can be supplemented with fresh herbs or spices.

7. On the prepared sheet, from which the hard membranes have been removed, place the filling and carefully wrap it so that all the edges are inside.

8. Stuffed cabbage rolls can be pre-fried in a frying pan or immediately placed in a heat-resistant form. Add a little water or sour cream and cover the pan with foil. Place in a preheated oven for 20 minutes, and then remove the foil and brown the cabbage rolls until cooked.

povar.ru

Stuffed cabbage rolls with buckwheat porridge and pork

Many housewives like to make cabbage rolls with rice, but cabbage rolls with buckwheat are also very tasty. It's both tasty and original. And the man will be delighted. And if your guests have not tried such a dish yet, it will be presentable and tasty. And many friends will be interested in the recipe. After all, my friends have never cooked or tried such delicious cabbage rolls.

What needs to be done to prepare excellent and appetizing cabbage rolls.

To do this you need to have the following ingredients:

Cabbage - one head,
carrot - one piece,
onion - one piece,
garlic - a couple of cloves,
meat – 600 grams,
buckwheat – 2 cups (200 grams each),
salt - a little
black pepper - on the tip of a teaspoon,
egg - one piece,
tomato – 4 tablespoons,
sour cream – 4 tablespoons,
butter – 60 grams.

Let's start cooking:

1. Take the cabbage and cut out the core to easily separate the cabbage into leaves. Then put it in boiling water and keep it for a couple of minutes. And after waiting for the cabbage to cool, we divide it into leaves.

2. For the filling we use pork meat. Wash the meat well and cook. Salt and pepper the pork meat. After this, cool and cut into small pieces.

3. Meanwhile, you need to peel the onions, carrots and garlic.

4. Then we make the dressing for cabbage rolls (fry onions, carrots). Before doing this, finely chop the onion and dice the carrots. Gradually add tomato, then sour cream and finally add butter.

5. Cook buckwheat porridge, add 2 cups of buckwheat and salt the water. Cook the buckwheat until half cooked.

6. Now you can combine the ingredients and mix well. After this, you can add salt and pepper. Beat in one egg so that the filling holds tightly. Then the buckwheat will not crumble and will hold on well.

7. We begin to prepare the sheet, cut off the hard membranes from it. Then add the filling and wrap it nicely. You need to wrap it well so that the filling does not spill out.

8. Drizzle each ball of cabbage rolls with dressing. Then they will be juicy and tasty. Fill the top ball with dressing. At the end, add water and begin to simmer the cabbage rolls. Place in a preheated oven at 180 degrees Celsius and cook until done. It takes about an hour to an hour and a half to cook. Depending on the hardness of the white cabbage. Therefore, you need to choose carefully so that the leaves are thin and soft. That's all the secrets of cooking cabbage rolls. The main thing is to follow the instructions.

povarenokk.ru

Stuffed cabbage rolls with buckwheat

My family really loves cabbage rolls. I cook them quite often and in a variety of variations. Today I want to bring to your attention a recipe for cabbage rolls with buckwheat. This time I decided to make cabbage rolls with buckwheat from Chinese cabbage. This dish is made quite quickly and simply. Since the leaves of Chinese cabbage are softer and more flexible, they tear off easily, do not require long cooking, and wrapping minced meat in them is quite convenient. The cabbage rolls turn out juicy, tender and aromatic. Be sure to try it - you will definitely like it.

Sort out the buckwheat and rinse under cool running water. Place in a saucepan and cook until fully cooked according to package instructions.

Place minced meat in a deep bowl (I used store-bought), add one grated onion, salt and season with your favorite spices.

Next, add boiled buckwheat and 2 tablespoons of sour cream to the bowl with minced meat.

Knead everything well until smooth.

Prepare Chinese cabbage for cabbage rolls. Cut off the hard part of the cabbage and remove the bad, limp leaves. Disassemble the head of cabbage into individual leaves and rinse each one under running water.

Boil water in a large saucepan and place cabbage leaves there for 3-4 minutes. Then remove from the water, place on a paper towel and let cool.

Set a few small leaves aside. Cut off the rough veins of cooled and dried leaves with a sharp knife.

Place 1-1.5 tablespoons of minced meat on each prepared cabbage leaf and carefully wrap.

Wash, peel and grate one carrot. Place a few cabbage leaves (which we put aside) on the bottom of an ovenproof dish and sprinkle with grated carrots. Place prepared cabbage rolls on this vegetable “blanket”.

Wash the remaining carrots, peel and grate on a coarse grater. Peel the onion, wash and cut into half rings.

Pour a little vegetable oil into a deep frying pan, add the onion cut into half rings. Fry the onion until golden brown over medium heat, about 3-5 minutes, remembering to stir. Then add grated carrots to the frying pan and mix well. Fry the vegetables, stirring occasionally, for a few minutes. Then add 3 teaspoons of tomato paste to the vegetables in the pan. Mix everything well again.

Next, pour warm water or vegetable broth into a heat-resistant form with cabbage rolls, covering the cabbage rolls completely (I needed 300 ml of water). Carefully spoon the prepared carrot and onion dressing onto the cabbage rolls. Cover with a lid or foil. If you use foil, then pierce it in several places. Place the pan in an oven preheated to 180 degrees and bake for 30-35 minutes.

Cabbage rolls with buckwheat turned out juicy, tender and incredibly tasty. Serve hot with sour cream and fresh herbs.

Bon appetit!

rutxt.ru

Stuffed cabbage rolls with buckwheat in Ukrainian

one might say, exactly the opposite events.

The acquaintance with the parents of the son's bride took place

on the eve of the general apocalypse.

They are simple people who came to our region from Western

Ukraine, and there, as you know, have their own culinary traditions,

in customs, in preferences.

If not for this event, I would not have had to enjoy such

a wonderful dish like cabbage rolls with buckwheat and potatoes.

It turns out that cabbage rolls with buckwheat are common in Western Ukraine,

adding it to minced meat instead of rice, mixing buckwheat with mushrooms

or vegetables. And what an amazing way to wrap cabbage rolls

triangle, like a bag of seeds.

1 head of cabbage

200 g buckwheat

fresh or dried mushrooms

salt, pepper, flour

frying oil

This will make the cabbage rolls more flavorful.

Rinse the buckwheat in several waters and boil until half cooked.

and cook over high heat. Salt the water and add it to it

2-3 tablespoons of vinegar (vinegar will prevent cabbage leaves from tearing when

wrapping). During the cooking process, the top ready soft leaves

remove from the head of cabbage and continue to boil the rest

Cool cabbage leaves, cut in half, remove thick scar

amount of oil until golden brown.

ground pepper, mix the minced meat.

there is minced meat in them, we fix it in the form of little balls

second onion and grated carrots until soft, add

a spoonful of flour, chopped mushrooms (if the mushrooms are dried, you need them

pre-soak in water), fry further, pour hot

water, season with spices to make it tasty, boil. And it will be

really tasty, especially if you use real ones

Carpathian dried mushrooms brought as a gift.

into the oven for 1-1.5 hours at 180 degrees.

Serve the finished cabbage rolls with sour cream.

And in our version: with salt, vodka, candle

I strongly advise you not to pass by this recipe and be sure to

try these cabbage rolls, because it’s also a hearty lean dish,

if you eat them without sour cream.

By the way, often in Ukraine they prepare not vegetable, but meat

dressing, frying thin strips of pork together with onions.

It was these cabbage rolls that our future relatives treated us to.

An interesting dish, isn't it?

about the end of the world, let happier events be associated with it!

November 24, 2017 No comments

Having heard for the first time about cabbage rolls with buckwheat, many housewives wrinkle their noses with displeasure and say “ugh!” In fact, cabbage rolls with buckwheat turn out much tastier and more satisfying than similar ones with rice! And that's a fact. Today I am sharing a unique recipe for a simple dish that is sure to become one of the favorites on the holiday table.

Required ingredients:

A small head of cabbage, minced meat with bacon, buckwheat, herbs, spices, salt, tomato paste, onion, vegetable oil.

The traditional holiday dish on our tables can be transformed and decorated by replacing traditional rice, for example, with brown rice. However, it will be much tastier and healthier if you replace rice with buckwheat.

To keep the cabbage rolls small and beautiful, use small heads of cabbage weighing 1.2-2 kg. The larger the cabbage, the larger the leaves will be, and the less likely it is to carefully remove the leaves and roll them into beautiful doves.

We remove the top leaves from the cabbage, cut the head of cabbage at the leaves - this will allow you to remove them without difficulty. Place in a large container of boiling water. Every 3-5 minutes, remove the head of cabbage from the water and remove the stray leaves. If necessary, cut the head of cabbage again. The leaves should remain elastic and strong. If they are overcooked, the blueberries will begin to fall apart! Dip the top sheets, removed first, into boiling water for a few minutes.

Delicious minced meat for cabbage rolls

Before you start processing the cabbage, pour the buckwheat group into a container with a tight lid. Add a little salt, a little sugar and pour boiling water over it. Cover with a lid and leave for 30-40 minutes. The buckwheat will steam to the desired consistency and will not boil into a shapeless porridge during the stewing process. Drain off excess water and leave to cool.

Salt and pepper the minced meat, add cooled buckwheat. Mix everything up thoroughly. Don't forget about greenery. Instead of minced meat, you can just take chicken breast or minced meat. Then the cabbage rolls will be more dietary, but not so juicy.

How to form cabbage rolls with buckwheat?

There are many ways to prepare beautifully shaped cabbage rolls. I suggest the simplest one! Carefully take the sheet, lay it out on your hand, put in the filling, roll it up with a roller and gently push the ends of the sheet inward towards the filling with your finger. The juice from the filling will remain inside, and the cabbage roll itself will be neatly shaped. In this way you can prepare cabbage rolls even from very small cabbage leaves.

Place the formed cabbage rolls into a pan, place them tightly and fill with hot water. Simmer until done. As a rule, 40 minutes is enough if the leaves were not too hard.

Preparing the dressing

To highlight the unique taste of cabbage rolls and make the dish brighter, let's prepare a delicious tomato paste dressing.

If you want to cook lean cabbage rolls, then this dressing is ideal as an addition.

Three onions on a coarse grater or cut in a convenient way. Place it in a heated frying pan with oil. Sauté the onion until done. Add a few tablespoons of tomato paste. The quality of the product greatly affects the final taste. Therefore, when choosing tomato paste, be very careful!

Coat the finished cabbage rolls with dressing and serve.

Lenten cabbage rolls with buckwheat– a delicious vegetarian and dietary dish, both during fasting and just on fasting days. The recipe for lean cabbage rolls is simple, made from available ingredients. Despite this, cabbage rolls with buckwheat are very healthy, tasty and juicy. For the recipe and photo of lean cabbage rolls with buckwheat, we thank Olga Pirogova:

Lenten cabbage rolls with buckwheat

My family has a favorite dish - cabbage rolls, of course, I cook them with minced meat, but since Lent is about to begin, I offer a recipe for lean cabbage rolls with buckwheat and carrots.

For cooking lean cabbage rolls You will need white cabbage leaves.

To fill cabbage rolls with buckwheat you will need:

buckwheat - a glass,
onions - 2 heads,
fresh carrots 2 pieces,
dill or any other herbs

How to cook lean cabbage rolls with buckwheat

Let's start preparing lean cabbage rolls by preparing the filling. To do this, cook buckwheat porridge, that is, pour 2 glasses of water into a saucepan, then add a glass of washed buckwheat and salt. Or cook buckwheat in a slow cooker according to the recipe. When the porridge for cabbage rolls is cooked, mix it with vegetables fried in oil (cut carrots + finely chopped onions).

Then place the white cabbage leaves in the microwave for 5 minutes to soften them.

We prepare lean cabbage rolls from white cabbage, put buckwheat filling with vegetables on each leaf, and roll it into an envelope.

Now fry the cabbage rolls in vegetable oil on both sides and transfer to a saucepan. Sprinkle the cabbage rolls with buckwheat with fried onions and carrots, add a bay leaf on top and add vegetable broth so that the cabbage rolls are completely covered with broth.

Simmer them covered for 10-12 minutes.

Ready-made lean cabbage rolls stuffed with buckwheat are served with a salad of any vegetables.

Bon appetit!

And for sweets during Lent, we suggest baking delicious yeast breads.