Cabbage rolls with buckwheat
Description
This recipe won't take much time. 1. First, thoroughly rinse the buckwheat groats and put them to boil until half-cooked. After the water comes to a boil, season it slightly with salt to taste. 2. Meanwhile, prepare the cabbage. Dip it into boiling water for a couple of minutes, then carefully remove the leaves, trying not to damage them. Remove the tough central veins, and if necessary, gently tenderize the leaves with a meat mallet. 3. For the stuffed cabbage rolls with buckwheat, you can use any meat you prefer—beef, pork, or even chicken. First, wash the meat, dry it, and grind it through a meat grinder (preferably twice). 4. Finely chop the peeled onion and add it to the meat mixture. Season with salt and pepper to taste. Add your favorite meat spices if desired. Add the cooked buckwheat and mix everything thoroughly. 5. Place a portion of the filling onto each cabbage leaf and carefully roll it up. 6. You can either pre-fry the buckwheat cabbage rolls or place them directly onto a baking tray. 7. Slightly season the tomato sauce with salt and pepper. If desired, add some finely chopped vegetables—such as carrots or sweet peppers. 8. Spread the sauce over the rolls, cover the tray with foil, and bake in a preheated oven for about 20 minutes. Then remove the foil and continue baking until fully cooked. Buckwheat cabbage rolls are ready. Serve hot.