Cabbage rolls with buckwheat and meat
Description
The recipe won't take much time. This method of preparing cabbage rolls with buckwheat and meat makes a great alternative for those who don't like rice or don't have it on hand. To make the dish even more original, you can use savoy cabbage instead of the traditional white cabbage. Serve hot.
Instructions
- 1
Step 1
1. To make it easy to separate the cabbage into leaves, it should first be dipped into boiling water for a couple of minutes. Then cool it down and carefully separate into leaves.
- 2
Step 2
2. To make the recipe for cabbage rolls with buckwheat and meat more interesting, you can use two types of meat—such as pork and chicken, or beef and pork. Wash the meat, dry it, then cut into small pieces or pass it through a meat grinder.
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Step 3
3. Wash and peel the vegetables - onion, carrots, garlic, and pepper.
- 4
Step 4
4. If the meat is chopped, the vegetables can also be cut into small cubes. Ground meat should be better mixed with vegetables passed through a meat grinder or blender (but not onions, as they will become bitter).
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Step 5
5. Buckwheat should be boiled in salted water, but 3 minutes less than usual, so that it is not overcooked.
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Step 6
6. Combine all the filling ingredients in a deep bowl and mix thoroughly. Season with 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.
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Step 7
7. Place the filling onto the prepared leaf from which the tough membranes have been removed, and carefully roll it up, tucking in all the edges inside.
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Step 8
8. The cabbage rolls can be pre-fried in a skillet or placed directly into a heatproof dish. Add a little water or sour cream, then cover the dish with foil. Bake in a preheated oven for about 20 minutes, then remove the foil and continue baking until the cabbage rolls are nicely browned and fully cooked.