Stuffed cabbage is a simple and beloved dish by many! Experienced housewives slightly change the recipe for cooking, and get new and unusual tastes of cabbage rolls. Stuffed cabbage with buckwheat is hearty and delicious!
Pick your recipe
You will need
- - young cabbage 1 head;
- - beef pulp 500-700 g;
- - buckwheat groats 1 cup;
- - champignons fresh 3-4 pcs.;
- - red onion 1 pc.;
- - chicken broth 500 ml.;
- - vegetable oil 1 tbsp. a spoon;
- - ground black pepper 1/4 teaspoon;
- - salt to taste.
Instruction manual
1
Sort buckwheat and rinse thoroughly. Then boil according to the instructions until cooked.
2
Pour water into a large pot so that it covers the full head of cabbage. Use a long, sharp knife to cut the stump. Dip the cabbage in boiling water and cook for 2-3 minutes. Then turn off the fire and leave the head for another 2 minutes in the water.
3
Peel the onion, chop. Heat vegetable oil in a pan, and fry the onions in it. Wash the champignons, peel, cut into plates and put to the onion. Salt, mix, and fry for 5-7 minutes.
4
Put the buckwheat in a pan to the mushrooms, mix, sweat for 1-2 minutes, and remove from heat. Pass the beef through a meat grinder, add to the mushrooms, mix.
5
Separate from cabbage 7-8 cabbage leaves, remove the coarse part, dry a little with a paper towel. Put a little stuffing on each leaf, wrap it with an envelope. Put the cabbage rolls in a pan, pour chicken broth, and cook for 25 minutes over medium heat. Bon Appetit!
Useful advice
To stuffed cabbage served sour cream.