Categories
Second CourseVegetarian

Vegetarian cabbage rolls with buckwheat

Cabbage rolls (holubtsi in Ukrainian) are a dish consisting of cabbage leaves wrapped around different fillings. Though this dish is rather time-consuming to make, it’s totally worth the work.

Meatless cabbage rolls are just as delicious as the meat ones and can be served on their own. They are part of the 12 Christmas dishes in the traditional Ukrainian cuisine.

Today we’re going to stuff our cabbage rolls with a savory mix of buckwheat, carrot, and onion and bake them under a blanket of tomato sauce. Comfort food that is nourishing and healthy.

Ingredients:

  • 1 head of white cabbage
  • 200 g (7 oz) buckwheat
  • 2 carrots
  • 1 bulb onion
  • 1 garlic clove
  • 3-4 tbsp tomato paste
  • 40 g (1,5 oz) dairy butter
  • Vegetable oil – for frying
  • Sour cream – for serving

Cooking

Filling

The first step is to rinse buckwheat and toast it in a pan with a heavy bottom. Stir groats constantly until they become dry and a little brown. Pour 375 ml of water above and bring it to boil. Salt the buckwheat and cook it over low heat until slightly underdone.

Peel and wash carrots and onion. Chop the onion and finely cut the carrot. Fry the onion in preheated vegetable oil until golden brown. Then add the carrot and stew the ingredients together.

Combine the buckwheat and carrot-onion mass. Add in a squeezed garlic clove. The filling is done.

Cabbage leaves

Bring a separate large pot of water to a boil. Wash and core the cabbage. Unfurl all of the cabbage leaves and add them to the pot. Let the leaves steam until they become softened and pliable (around 10-15 minutes) – in such a way they won’t break when folded. Use a colander to transfer cabbage leaves to a plate. Set them aside to cool enough to handle. Leave the cabbage water, we’ll need it a bit later.

Let’s make rolls

When the cabbage leaves are cooled, separate large and small ones. We’ll use one small leaf per roll. As for large leaves, cut them into 2 or 3 pieces depending on their size. Next, trim off the hard stems to ensure the leaves will fold easily.

Put a tablespoon of the filling into the center of a leaf.

Fold the leaf up from the stem end, tucking in the edges as you roll. Keep rolling until you cover all the filling. Give a gentle squeeze to get out any excess air or water. Repeat with the remaining cabbage leaves and filling.

Take a glass casserole and arrange holubtsi in layers, seams down.

Tomato sauce

Combine dairy butter and tomato paste in a frying pan. Cook the mass over low heat until smooth (around 2 minutes). Cover the rolls with the diluted tomato sauce.

Pour the remaining cabbage water above cabbage rolls until it reaches the top layer. Cover the casserole with a tight-fitting lid or foil.

Put the cabbage rolls in the oven preheated to 350°F/180°C and bake them for about 45-60 minutes.

Serve holubtsi warm with a generous dollop of sour cream.

Enjoy your meal!

Have you liked the recipe for meatless holubtsi?

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Categories
Appetizers/ SnacksSecond CourseVegetables/ FruitsVegetarian

Zucchini fritters with herbs and garlic

 

When summer is in full swing and markets are loaded with fresh courgettes, it would be a crime to not enjoy these fabulous veggies. And we have a stunning recipe for squash pancakes with fragrant herbs and a light garlicky flavor.

These fritters are a fan, easy, and yummy snack for both working days and free days.

When taken from a frying pan, crispy and golden brown, and dipped in fresh sour cream, the pancakes blend a variety of textures into one insanely delicious bite. They taste really fabulous. Come on. See it yourself)

Don’t forget to save this recipe to enjoy it all summer long.

Ingredients:

  • 2 zucchinis
  • 2 garlic cloves
  • 6 tbsp flour
  • 2 eggs
  • 1/2 bunch of fresh dill
  • 1/2 bunch of fresh parsley
  • Ground black pepper – to taste
  • Salt – to taste

Cooking


Zucchini are those type of veggies which have a lot of liquid inside. Of course, you don’t want your pancakes to break or become soggy when cooked. That’s why we need to get as much moisture out as we can. Shhh! That’s the secret to crispy pancakes)

Rinse squashes and peel them. Shred the veggies coarsely. Place the mixture in a colander, salt it and set aside for 30-40 minutes to let the squash release liquid.


Meanwhile, wash fresh dill and parsley under running water. Cut the herbs finely.

Peel and squeeze two garlic cloves (one garlic clove for 1 zucchini if you only want to add a light zest; for a more piquant taste add more garlic cloves).

When 40 minutes have passed, press zucchini firmly with your hands to drain any excess water.

Add the garlic and 2 eggs to the squash batter. Season it with your favorite spices – you can use any spices you like – (I added ground black pepper). Mix everything gently.


Sprinkle flour over and stir to combine (it might happen that you’ll need more or less flour – everything depends on the type of flour you use; but don’t worry, just make sure that your batter has a consistency that is slightly denser than sour cream has – and you’re done).

At the end add fresh herbs to the batter.


Preheat vegetable oil in a frying pan. Drop a spoonful of our zucchini batter for each fritter. Flatten it lightly with a spatula to resemble a pancake.

Fry each fritter over medium heat until brown on both sides, about 2-3 minutes per side. Then cover the pan with a lid and leave pancakes for 2 minutes more to let them cook inside thoroughly.

Transfer the cooked fritters to a plate covered with a paper towel to let excess oil drain.

Serve courgette fritters with a generous dollop of sour cream.

I should warn you, please, be careful, these zucchini pancakes are so tasty that you can eat the entire batch in one sitting))


Enjoy your meal!

Have you liked the recipe for Squash pancakes?

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