
Cabbage Roll with Buckwheat
45m
Cabbage rolls with different fillings is a staple from traditional Ukrainian cuisine.
Bring water to a simmer over low heat in a large pot. Cook 1 cabbage head for 4m until the leaves begin to soften. Release the leaves from the core with a knife and drain it. Let it cool in cold water
Use a ring cutter to cut the cabbage leaves into a round shape
Cover ⅓ cup of buckwheat with boiling water and let it soak covered for 30m
Small dice the white part of 1 leek
Add 2 tbsp of vegetable oil and 1 tbsp of butter to a skillet over medium heat. Add the diced leak and stir
Add salt and black pepper powder to taste and cook until golden brown. Reserve
Mince 1 medium chicken breast
Transfer to a bowl and season with the leek, salt, and pepper mix to to taste
Add ½ of a beaten egg
Combine all the ingredients
Add the soaked and drained buckwheat, and stir to combine
Fill the cabbage leaves with about 1 tbsp of the mixture and fold it to form the rolls. Place them on a baking plate
Add 3 tbsp of sour cream and ¼ cup of water to a bowl. Stir to combine
Add black pepper powder to taste and stir
Pour the sauce over the rolls
Bake at 180 °C for 15m until golden brown
Plate a cooked cabbage roll and add sour cream to taste. Garnish with chopped parsley to taste. The cabbage roll with buckwheat is ready
Enjoy!
Yield 4 people
Cabbage
1 headBuckwheat
⅓ cupLeek
1Vegetable Oil
2 tbspButter
1 tbspMedium Chicken Breast
1Egg
1Sour Cream
3 tbspSour Cream
to tasteBlack Pepper Powder
to tasteChopped Parsley
to tasteSalt
to tasteWater
¼ cup
Equipment
Ring Cutter