Cabbage rolls are an uncomplicated and beloved dish by many! Experienced housewives slightly change the recipe, and get new and unusual tastes of stuffed cabbage. Stuffed cabbage rolls with buckwheat are nourishing and very tasty!
It is necessary
- - young cabbage 1 head of cabbage;
- - beef pulp 500-700 g;
- - buckwheat 1 glass;
- - fresh champignons 3-4 pcs.;
- - red onion 1 pc.;
- - chicken broth 500 ml.;
- - vegetable oil 1 tbsp. the spoon;
- - ground black pepper 1/4 teaspoon;
- - salt to taste.
Instructions
Step 1
Sort the buckwheat and rinse thoroughly. Then boil according to the instructions, until tender.
Step 2
Pour water into a large saucepan so that it completely covers the head of cabbage. Use a long, sharp knife to cut the stump. Dip the cabbage in boiling water and cook for 2-3 minutes. Then turn off the heat and leave the head for another 2 minutes in water.
Step 3
Peel the onion and chop it. Heat vegetable oil in a frying pan and fry the onion in it. Wash the mushrooms, peel, cut into plates and put on the onion. Season with salt, stir, and fry for 5-7 minutes.
Step 4
Put the buckwheat in a pan with the mushrooms, stir, simmer for 1-2 minutes, and remove from heat. Pass the beef through a meat grinder, add to the mushrooms, mix.
Step 5
Separate 7-8 cabbage leaves from the head of cabbage, remove the coarse part, dry a little with a paper towel. Put a little filling on each leaf, wrap it in an envelope. Place the cabbage rolls in a saucepan, cover with chicken broth, and cook for 25 minutes over medium heat. Bon Appetit!
