Today we will change the usual way of cooking cabbage rolls with meat. Let’s make cabbage rolls with potato and buckwheat filling. The ingredients are easily available and on top of that such cabbage rolls are tender and soft.
- 1 cabbage
- 2 kg (4,41 lb) potato
- 250 g (0,55 lb) buckwheat
- 3-4 bulb onions
- vegetable oil (for frying)
- a bay leaf
- 4-5 cloves of garlic
- salt – to taste
- ground black pepper – to taste
- tomato sauce
Divide a cabbage head into cabbage leaves. Boil them in slightly salted water.
Wash and peel potatoes. Grate or mince them. Place the potato mass on a sieve and let excessive liquid drip.
Wash buckwheat and boil it. Peel bulb onions, cut them finely and fry till golden on vegetable oil. Combine the prepared potato and buckwheat. Add salt, pepper and squeezed garlic. Mix the ingredients thoroughly.
Place the filling above the cabbage leaves and roll them. Place the cabbage rolls in a roasting pan. Add a bay leaf and fill half of the pan with water. Bake the dish for 1 – 1,5 hours.
Serve the cabbage rolls with tomato sauce.
Enjoy your meal!