We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Separate the cabbage leaves and trim the thick veins.
Cook the buckwheat until done.
Grate the potatoes or boil and mash them.
Sauté the onion and carrot in vegetable oil until the onion is translucent and the carrot is tender.
Mix the potatoes, buckwheat, onion, carrot, salt, pepper, and herbs.
Place the filling on the cabbage leaves and roll them up into cabbage rolls.
Place the cabbage rolls in a pot. Mix the tomato paste with water, add salt and pepper, and pour over the cabbage rolls.
Simmer covered for 30–40 minutes, until the cabbage is tender.
Want to keep this recipe for later? We can email it to you!
You can substitute buckwheat with rice or quinoa for a different texture.
For added flavor, consider adding garlic to the sautéed vegetables.
Can I use a different grain instead of buckwheat?
Yes, you can substitute buckwheat with rice or quinoa.
How do I know when the cabbage rolls are done?
The cabbage rolls are done when the cabbage is tender and the flavors have melded together.
Can I make these cabbage rolls ahead of time?
Yes, you can prepare the rolls and refrigerate them before cooking. Just add extra cooking time if cooking from cold.
What herbs work best in this recipe?
Parsley, dill, or thyme work well in this recipe.
Is it necessary to trim the thick veins from the cabbage leaves?
Yes, trimming the thick veins helps the leaves roll more easily and cook evenly.
