I had one of these cravings the other day, specifically for Golubtsi (cabbage rolls). I am also trying to cook foods that are great as leftovers, since we are spending so much time remodeling our new place, and days when I don’t have to cook are appreciated more than ever. This time, I decided to use buckwheat instead of rice in the meat filling and also added mushrooms to the filling as well as the sauce. Oh, wow! Let me tell you, the buckwheat adds such a nutty flavor to the filling and mushrooms make everything taste better anyway, so the combination was a big hit.
I was so sure that my 5 year old would never eat the cabbage rolls, so before we sat down to dinner, I made him a Grilled Cheese Sandwich. As I was mentally patting myself on the back for being such a thoughtful and cool Mom, I noticed a rambunctious boy at my elbow, eyeing the cabbage rolls. He was very perplexed that I was only serving it to myself and my husband, and not placing any on his plate.
“Me want some too, Mom”, he adamantly told me. I was shocked. I doubtfully placed a cabbage roll on his plate.
He just doesn’t know what it is, I told myself, as soon as he takes a bite, he will move the plate away. Oh, well. The Grilled Cheese Sandwich is ready and waiting.
Imagine my surprise when he devoured the whole cabbage roll and told me with lots of nodding and smacking noises that it was “very good”.
Serves: 15 cabbage rolls
Ingredients
Cabbage rolls:
- 1 medium savoy cabbage
- 1 lb ground pork (you can also use ground beef, turkey or chicken)
- ½ Tablespoon butter or oil
- 1 onion, minced
- 1 carrot, finely shredded
- ¼ cup dry chanterelle mushrooms, rehydrated and minced
- 4 oz. fresh button mushrooms (or any other fresh mushrooms), chopped
- ½ cup raw roasted buckwheat
- salt
- ground black pepper
Sauce:
- ½ Tablespoon oil
- 1 large can (28 oz) crushed tomatoes or diced tomatoes
- 1 onion, chopped
- 1 small carrot, shredded
- 1 celery stalk, minced
- 4 - 6 oz fresh button mushrooms, chopped
- 1 -2 garlic cloves, minced
- salt, pepper
Garnish:
- fresh dill, parsley
- sour cream
Instructions
Bring a large pot of water to a boil. Cut out the core from the cabbage head and submerge the cabbage in the water. Cook in the boiling water until the cabbage leaves have softened, 5 minutes or some. Remove the cabbage from the water and set aside until it is cool enough to handle. Save the water that it was cooking in, since you will use a bit of it later.
Cook the buckwheat until it's just slightly underdone.
Rehydrate the dry mushrooms in some boiling water, set them aside for about 10 minutes, drain and then mince. Chop the button mushrooms.
In a skillet, heat the butter or oil and add the onion. Season with salt and pepper. Cook for about 5 minutes. Add the carrot and mushrooms. Season with salt and pepper. Cook, covered, for about 8 more minutes, until all the ingredients have softened and the mushrooms have turned a golden brown. Cool slightly.
Meanwhile, make the tomato sauce.
Heat the oil in a large skillet. Add the onion, mushrooms and garlic. Season with salt and pepper and cook on medium heat for 5-7 minutes. Add the carrots and celery, season with salt and pepper and cook for 5 minutes. Add the tomatoes, season with salt and pepper and cook for another 5-10 minutes. You can also add any kind of dry or fresh herbs.
Mix the ground meat, cooked buckwheat and the sautéed mushroom mixture. Season with 1 teaspoon of salt, freshly ground black pepper and again mix to combine. Separate the cabbage leaves from the head and cut off the hard rib on each leaf with a paring knife and discard. Place about ¼ cup of the meat and mushroom filling into the bottom center of each cabbage leaf, fold the side edges of the cabbage over the filling and roll it up over the filling to form a cabbage roll. Repeat with the rest of the cabbage leaves and the filling.
Preheat the oven to 350 degrees.
Cover the bottom of a 13x9 inch deep baking dish with sauce. Nestle the cabbage leaves on top of the sauce and cover them with more sauce on top. Pour about ⅓ - ½ cup of the remaining cabbage water on top of the cabbage rolls. Bake in the preheated oven, covered, for about 45 minutes. Serve with fresh herbs and a dollop of sour cream.
Source:
http://www.olgasflavorfactory.com/main-course/buckwheat-mushroom-cabbage-rolls/
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