Buckwheat Stuffed Cabbage Rolls Recipe
Ingredients
| 1 medium-size onion, finely chopped | ||
| Green pepper | 1/2 To taste, finely chopped | |
| Oil | 3 Tablespoon | |
| 2 cups buckwheat groats | ||
| Boiling water | 4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1 | |
| Peanuts | 1/2 Cup (16 tbs), chopped | |
| Sunflower seeds | 1/4 Cup (16 tbs), chopped | |
| Cabbage | 1 | |
| Warm water | ||
Directions
Saute the onion and green pepper in oil until tender (approximately 5 minutes).
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.
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.
Chef
