Stuffed Cabbage Leaves Recipe
Nothing can addict you to it in minutes like this Stuffed Cabbage Leaves recipe. This Stuffed Cabbage Leaves is never going to fail as a Side Dish. You will fall head over heels in love with this easy and delectable Stuffed Cabbage Leaves recipe as soon as you try it!
Ingredients
2 cups water
1/2 teaspoon sea salt
1 cup buckwheat groats
1 head cabbage
1 tablespoon unrefined oil
1 onion, finely chopped
1 small carrot, finely chopped
1 tablespoon tamari soy sauce
Optional:
1 egg, beaten
Directions
Bring water and salt to a boil.
Add the buckwheat groats.
Cover, lower heat, and simmer for 15 minutes.
Meanwhile, drop the head of cabbage into a pot of boiling water and boil for 3 minutes.
Drain.
Carefully peel off the 8 outer leaves.
Heat a skillet on medium heat.
Add the oil, onion, and carrot.
Saute until tender.
Add 1 tablespoon tamari and the cooked buckwheat.
Stir in an egg, if desired.
Put 2 to 3 tablespoons of this mixture into each cabbage leaf.
Wrap the leaf snugly around the filling and place in an oiled casserole dish.
Cover and bake for 20 minutes at 350 Degree.
If leaves are small and wrapped securely, they may be eaten with the fingers.
Add the buckwheat groats.
Cover, lower heat, and simmer for 15 minutes.
Meanwhile, drop the head of cabbage into a pot of boiling water and boil for 3 minutes.
Drain.
Carefully peel off the 8 outer leaves.
Heat a skillet on medium heat.
Add the oil, onion, and carrot.
Saute until tender.
Add 1 tablespoon tamari and the cooked buckwheat.
Stir in an egg, if desired.
Put 2 to 3 tablespoons of this mixture into each cabbage leaf.
Wrap the leaf snugly around the filling and place in an oiled casserole dish.
Cover and bake for 20 minutes at 350 Degree.
If leaves are small and wrapped securely, they may be eaten with the fingers.
