Looking to prepare a delicious lean meal for lunch or dinner? Then try this simple recipe for stuffed cabbage rolls with mushrooms and buckwheat, stewed in tomato sauce.
Cooking description:
The recipe for making stuffed cabbage with mushrooms and buckwheat is quite simple, but the result can surprise even meat-eaters. This is a hearty meal that is a great option for the whole family.
Purpose: For lunch / For dinner
Main ingredient: Vegetables / Mushrooms
Dish: Hot dishes / Cabbage rolls
Cuisine geography: Russian cuisine
Ingredients:
- Cabbage - 1 Piece
- Onion - 1-2 Pieces
- Carrots - 1-2 Pieces
- Bulgarian pepper - 1-2 Pieces
- Mushrooms - 300-350 Grams
- Buckwheat - 200 Grams
- Tomato Sauce - 2 Glasses
- Salt - 1 Pinch
- Spices - 1 Pinch
- Vegetable oil - 1-2 tbsp. spoons
Number of Servings: 10-12
How to cook "Cabbage rolls with mushrooms and buckwheat"
1. The first step is to prepare the cabbage. First, you can remove the stump, and then dip the cabbage in boiling water so that the leaves separate well and do not break. 2. Pour a glass of buckwheat with water and send to the stove. Cook until half cooked with a pinch of salt and cool slightly. 3. Heat some vegetable oil in a frying pan and send peeled and chopped onions there. Fry until transparent over medium heat. 4. Peel and chop carrots and bell peppers. Wash the mushrooms and cut into thin slices. In the recipe for making stuffed cabbage with mushrooms and buckwheat, you can use not only champignons, but also any other mushrooms. 5. Add buckwheat to the fried vegetables. Season with salt and pepper to taste, add spices. 6. Cut the seals from the cabbage leaves and, if necessary, beat them off a little.