This is a vegetarian variation of Polish cabbage rolls, with a filling of buckwheat groats and mushrooms. Healthy and tasty! Serve with mushroom sauce.
3 people made this
1 head white cabbage
120g buckwheat groats
3 tablespoons unsalted butter
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
300g mushrooms, chopped
1 tablespoon dried marjoram
2 vegetable stock cubes
soy sauce to taste
salt and pepper to taste
Method Prep:30min › Cook:35min › Ready in:1hr5min
Bring a large pot of water to the boil. Remove the core from the cabbage and place the cabbage into the pot. Remove the outer leaves as they soften. Trim the thick part of the cabbage ribs. Set aside.
Meanwhile, cook buckwheat groats according to packet directions. Add 1 tablespoon butter, drain and set aside.
In a frying pan heat the oil and saute onion and garlic. Remove from the pan and set aside.
In the same frying pan, melt 1 tablespoon butter and saute mushrooms. Mix in sauteed onion, buckwheat and egg. Season with marjoram, soy sauce, salt and pepper. Mix well.
Line the bottom of a casserole dish with small or torn cabbage leaves. Select larger, whole leaves and spoon about 2 tablespoons stuffing in the centre of each leaf. Fold stem end of cabbage over filling, then fold in sides of cabbage over the stuffing. Roll the cabbage up to form a package, overlapping the ends to seal. Transfer each, seam side down into prepared casserole dish.
Dissolve the stock cubes in 500ml water and pour over cabbage rolls. Add the remaining butter. Cover with remaining cabbage leaves.