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Buckwheat Stuffed Cabbage Rolls Recipe
|Onion||1 Medium, finely chopped|
|Green pepper||1⁄2 , finely chopped|
|Buckwheat groats||2 Cup (32 tbs)|
|Boiling water||4 Cup (64 tbs)|
|Chopped peanuts||1⁄2 Cup (8 tbs)|
|Chopped sunflower seeds||1⁄4 Cup (4 tbs)|
|Warm water||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1433 Calories from Fat 769
% Daily Value*
Total Fat 89 g136.9%
Saturated Fat 11.6 g57.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1526.3 mg63.6%
Total Carbohydrates 136 g45.2%
Dietary Fiber 26.4 g105.5%
Sugars 39.7 g
Protein 38 g76.5%
Vitamin A 15.5% Vitamin C 451.2%
Calcium 40.3% Iron 49.5%
*Based on a 2000 Calorie diet
Add groats and stir until coated with oil.
Add the water, cover and simmer 15 minutes or until groats are tender and the water has been absorbed.
Season and add peanuts and sunflower seeds.
While groats are cooking, core the cabbage and steam until leaves are pliable.
Separate the leaves and place 2 heaping tablespoons of the groat mixture on each leaf.
Roll up, tucking in the sides.
Preheat oven to 350°F.
Place cabbage rolls in an oiled baking dish.
Pour warm water over rolls to reach three-quarters of the way up the sides of the dish.
Cover and bake in preheated oven for 1 1/3 hours or until cabbage is tender.