Buckwheat, mushrooms and cabbage - valuable products for Lenten and dietary nutrition. Why not combine them together and cook delicious cabbage rolls? Such Lenten option will undoubtedly please all family members. And in order for the cabbage rolls to be even tastier, I suggest not stewing them, but baking them in the oven - the buckwheat will steam and fully open mushroom aroma, and the cabbage will be soaked better vegetable dressing. They will be juicy inside, and on top with golden brown crust, very tasty, satisfying and nutritious!
Ingredients
- cabbage head about 1 kg
- buckwheat 1 tbsp.
- champignons or oyster mushrooms 400 g
- carrots 3 pcs.
- large onion 3 pcs.
- vegetable oil 5 tbsp. l.
- tomato paste 2 tbsp. l.
- water 2 tbsp.
- salt and black pepper to taste
How to cook lean cabbage rolls with buckwheat and mushrooms
I take the cabbage head apart into leaves and cut out the stalk. Then I blanch the cabbage leaves in small portions in boiling salted water - about 3 minutes each. Place in a colander to drain all the liquid. As soon as they cool down, I cut off the hard thickenings at the base of the leaves.
I peel a few large onions and chop them small cube. I chop the peeled and washed carrots into coarse grater. Heat vegetable oil (3 tbsp) in a frying pan and fry the onion and carrots for about 10 minutes.
As soon as the vegetables become soft, transfer half of the mixture to another bowl (it will go into the filling), and add tomato paste to the rest, pour in 2 cups of water, bring to a boil and simmer for 5 minutes. Salt and pepper to taste. It makes an excellent sauce for cabbage rolls.
I wash the mushrooms, trim the stems and chop them large pieces and fry until golden brown, stirring vegetable oil(1 tbsp.) Add salt and pepper to taste.
Boil buckwheat in salted water in a ratio of 1:2 until half cooked, about 15 minutes from the moment of boiling. I combine boiled buckwheat, onions fried with carrots, and mushrooms. I stir and adjust the amount of salt to taste.
I spread the resulting filling onto cabbage leaves and roll each one into a triangle or envelope. In a large frying pan, heat the remaining oil (1 tbsp) and fry the cabbage rolls on all sides until golden brown.
Place the cabbage rolls in a heat-resistant baking dish. I pour it on top vegetable gravy with tomato paste. Place in a preheated oven and bake for 30 minutes at 180 degrees.- Lenten cabbage rolls with buckwheat are ready, bon appetit!
Stuffed cabbage rolls with buckwheat and mushrooms- satisfying and very tasty dish, which you will definitely like. Stuffed cabbage rolls stuffed with mushrooms and buckwheat can be prepared for lunch or dinner.
Ingredients for cabbage rolls with buckwheat and mushrooms:
- 1 medium head savoy cabbage
- 450 gr. - minced pork (you can also use Ground beef, or chicken)
- 1 onion (finely chopped)
- 1 carrot (finely grated)
- A handful of dried chanterelle mushrooms (finely chopped)
- 450 gr. – fresh mushrooms champignons or other mushrooms (cut into cubes)
- 2 tbsp. – vegetable oil
- 0.5 cups raw buckwheat
- Salt, ground black pepper - to taste
- 2 tbsp. - vegetable oil
- 1 glass tomato paste or chopped fresh tomatoes
- 1 onion (finely chopped)
- 1 small carrot (finely grated)
- 1 stalk of celery
- 150 gr. - fresh champignons (finely chopped)
- 1-2 cloves garlic (chopped)
- salt, pepper - to taste
Take large saucepan with water, put on fire and bring to a boil. Core the cabbage and submerge the cabbage in water. Keep the cabbage in boiling water until the leaves are soft and can be easily removed one by one from the head - about 5 minutes will be enough. You can remove the leaves directly in the pan using forks, or put the cabbage in a bowl and remove the leaves there. In any case, be very careful and careful as it is very hot. But if you do remove them in a pan, the leaves should not remain there for long as they can become almost boiled. It would be better to put them in a separate bowl and let them cool.
Boil the buckwheat until half cooked.
Finely chop the dry mushrooms and pour boiling water over them to soften for 10 minutes. Drain the water completely and pass the mushrooms through a meat grinder or grind in a blender. Cut the champignons into cubes.
Heat a frying pan with vegetable oil, fry the onion for 5 minutes, add carrots and mushrooms, salt and pepper to taste.
Cook over low heat, covered, for 8-10 minutes, until all ingredients have softened and the mushrooms are golden brown. Remove from heat and allow time to cool.
In the meantime we need to do tomato sauce.
Take a deep frying pan, put it on the fire, heat it and pour in vegetable oil. Add onions, mushrooms and garlic. Season with salt and pepper and cook over medium heat for 5-7 minutes.
Add carrots and finely chopped celery, taste and season with salt and pepper as needed, cook for another 5 minutes.
Add tomato or chopped tomatoes, add spices to taste and continue cooking for another 5-10 minutes. You can also add any dried or fresh herbs.
WITH minced meat mix buckwheat and fried mushroom mixture.
Add salt and pepper to taste, mix well.
From each cabbage leaf you need to cut off the edge (the hard, convex vein in the middle) with a knife. cabbage leaf).
Using a tablespoon, place the filling in the middle of the leaf, fold in the side edges and roll into a roll. This should be done with all the stuffed leaves.
Preheat the oven to 200 degrees.
Take a deep baking dish and place all the cabbage rolls with filling, pour the previously prepared tomato sauce on top. You also need to pour one glass of hot water.
Bake in the preheated oven, covered with foil, for about 45 minutes. Serve with herbs and sour cream.
cookingfood.com.ua
Stuffed cabbage rolls with buckwheat and mushrooms
These cabbage rolls with buckwheat and mushrooms are just what you need after the festive abundance of meat. At least I served them on Polish Christmas Eve, since Catholics classify them as Lenten. In Poland, during Lent they do not eat only meat, they try to refrain from alcohol and pay more attention to the spiritual side of Lent than to the culinary side. Personally, this seems to me much more reasonable than scheduling day by day what is allowed and what is not, thinking about eating this for most of Lent, so that with such unsatisfying food in half an hour you won’t fight hunger again, and pay only a minimum of attention to the spiritual, not cleanse your soul and thoughts. But this is my subjective opinion.
The mother-in-law, a person experienced in traditional dishes, said that she had never eaten tastier cabbage rolls. And I really liked them. Although it’s probably not very correct to equate cabbage rolls with buckwheat and mushrooms with meat, since this is a completely different matter. I have long wanted to experiment with cabbage rolls. And then in the Polish magazine “Moje gotowanie” I saw a recipe for stuffed cabbage rolls from Savoy cabbage with wheat porridge and mushrooms. I was inspired and as a result of inspired thoughts, I created a completely different dish. At least against wheat porridge I have nothing against it, but what does it have to do with aromatic buckwheat?? And the sauce for the cabbage rolls should be creamy and very aromatic to highlight the dish.
As a result, it turned out very tender and sincere. I made it separately for my daughter, cabbage rolls with buckwheat and champignons, since I don’t give her forest mushrooms and I’m not going to until I’m 12 years old. It turned out, of course, less aromatic, but delicious!
About 15 cabbage rolls with buckwheat and mushrooms:
- 2 onions, cut into cubes (not very finely)
- 30 grams butter
- 200 grams of buckwheat
- 2 tbsp. vegetable oil
- 2 eggs
- 100 grams of dried porcini mushrooms
- 1 large head of savoy cabbage
- 200 ml cream 30% (or thick sour cream)
- 1 tsp potato starch
- 1/4 bunch parsley, finely chopped
- Salt and ground black pepper to taste
- 20 grams butter
- 2 tbsp. vegetable oil
Soaking mushrooms and cooking buckwheat: 2 hours Cooking time: 1 hour 30 minutes Total cooking time: 3 hours 30 minutes
1) Place the mushrooms in a deep bowl and add 400 ml of boiling water. Leave for 2 hours.
Strain, reserving the liquid and chop finely.
2) Preheat the oven to 120 -150ᵒC and turn off. Wash the buckwheat porridge and place it in a kettle or pan with a thick bottom. Pour in water so that there is 1 cm of water above the porridge. Add a pinch of salt, a pinch of soda and 10 grams of butter, cover with a lid, place over medium heat and bring to a boil. After 2 minutes of boiling, remove from heat without opening the lid and place in a preheated, switched off oven. Open after 1 hour. The buckwheat will be ready.
3) In a large frying pan, heat 20 grams of butter and 2 tbsp. vegetable oil. Add onion and simmer until translucent. Add mushrooms, season with salt and pepper and stir-fry for 15 minutes until the mushrooms are cooked. Remove from heat.
4) Mix in a large bowl buckwheat porridge, mushrooms with onions, season everything well with pepper and salt. Lightly beat 2 eggs and add to the minced meat. Mix well.
5) Cut a head of cabbage and place it in boiling water.
Hold for 1 minute, carefully remove, and carefully remove only those leaves that can be removed without difficulty, those that have softened. Then again put what is left in boiling water and remove the leaves again. And so on until the end.
6) Put a little minced meat on each cabbage leaf (the amount depends on the size of the leaf) and carefully wrap it like a package.
Do the same with the remaining leaves and minced meat.
NB: At this stage, some of the cabbage rolls can be frozen by simply placing them carefully in a tray with a lid or in plastic bag, wrapping it tightly. Defrost as usual, overnight in the refrigerator. And continue preparing cabbage rolls from point No. 7.
If you want to cook cabbage rolls right away, you need 2 times more sauce. Continue to follow the directions below, just fry in batches and place in a deep bowl.
7) In a deep frying pan or large saucepan, over medium heat, heat 2 tbsp. vegetable oil and 20 grams of butter, lay out cabbage rolls, exactly as much as will fit for one layer. Fry for 2 minutes on each side until the cabbage rolls are browned. This will give a special aroma.
8) Pour in the water that remains after soaking, add a little salt, loosely cover with a lid and simmer for 20-25 minutes over low heat. Until half-ready. Turn the cabbage rolls over from time to time.
9) Mix cream with starch and pour into cabbage rolls. Immediately turn them over over medium heat, bring to a boil, reduce heat to low and simmer for another 10 minutes.
Remove from heat. Serve cabbage rolls with buckwheat and mushrooms hot, generously pouring sauce over them and sprinkling with parsley.
picantecooking.com
Stuffed cabbage rolls with mushrooms and buckwheat
Do you want to cook something delicious? Lenten dish for lunch or dinner? Then try this simple recipe for cabbage rolls with mushrooms and buckwheat, stewed in tomato sauce.
INGREDIENTS
- Cabbage 1 piece
- Onion 1-2 pieces
- Carrots 1-2 pieces
- Bell pepper 1-2 pieces
- Mushrooms 300-350 Grams
- Buckwheat 200 grams
- Tomato sauce 2 cups
- Salt 1 pinch
- Spices 1 pinch
- Vegetable oil 1-2 tbsp. spoons
1. The first thing you need to do is prepare the cabbage. First, you can remove the stalk, and then put the cabbage in boiling water so that the leaves separate well and do not break.
2. Pour a glass of buckwheat with water and place on the stove. Cook until half cooked with a pinch of salt and cool slightly.
3. Heat a little vegetable oil in a frying pan and add the peeled and chopped onion. Fry until translucent over medium heat.
4. Carrots and Bell pepper clean and chop. Wash the mushrooms and cut into thin slices. In the recipe for making cabbage rolls with mushrooms and buckwheat, you can use not only champignons, but also any other mushrooms.
5. Add buckwheat to the fried vegetables. Salt and pepper to taste, add spices.
6. Cut seals from cabbage leaves and, if necessary, beat them off a little.
7. Place a small amount of filling on the sheet.
8. Place the finished cabbage rolls in a saucepan or baking dish. You can also stew cabbage rolls with mushrooms and buckwheat at home in a cauldron, for example.
9. Add tomato sauce, salted to taste, and a little water if necessary. Cover with a lid and simmer over low heat until fully cooked.
10. When serving classic recipe cabbage rolls with mushrooms and buckwheat can be supplemented with fresh herbs or sour cream sauce.
povar.ru
Stuffed cabbage rolls with buckwheat and mushrooms
1 kilogram of tomatoes
1 small carrot
1 stalk of celery
100 grams of fresh champignons
1-2 cloves of garlic
Salt, pepper - to taste
alimero.ru
Stuffed cabbage rolls with buckwheat and mushrooms
Main ingredients: Cabbage, Onions, Carrots, Mushrooms, Buckwheat
Stuffed cabbage rolls with buckwheat and mushrooms- a hearty and very tasty dish that even passionate meat eaters will like. You can prepare them in different ways, but we offer you the simplest option - baking in the oven. This famous Ukrainian dish will give you indescribable pleasure, delight the eye with its appearance and decorate a festive or everyday table!
Ingredients for preparing cabbage rolls with buckwheat and mushrooms:
Main products:
- White cabbage (fresh) 1 fork (weight 1 kilogram 400 grams)
- Carrots 1–2 pieces
- Onions 2 pieces
- Sweet pepper 1 piece
- Mushrooms ( fresh champignons) 500 grams
- Buckwheat 200 grams
- Tomato juice 500 milliliters
- Dill 1–2 branches
- Vegetable oil 4 tablespoons
- Purified water 200 milliliters
- Thyme (dried) 1 branch or to taste
- 2-3 bay leaves or to taste
- Ground black pepper to taste
- Salt to taste
Products not suitable? Choose a similar recipe from others!
Measuring cup, kitchen scale, kitchen knife - 2 pieces, cutting board - 2 pieces, paper kitchen towels, grater, deep saucepan, kitchen tongs, deep bowl, frying pan, wooden kitchen spatula, kettle, tablespoon, colander, oven, deep non-stick or a heat-resistant baking dish with a lid, oven mitts, a plate.
Preparing cabbage rolls with buckwheat and mushrooms:
Step 1: prepare the ingredients.
First of all, put a deep saucepan half filled with regular running water over high heat and bring the liquid to a boil. In the meantime, using a sharp kitchen knife, we remove the upper, almost always damaged, hard leaves from the white cabbage and cut out the stalk from it.
Chop the onion and pepper into 1-centimeter cubes, chop the carrots on a medium or coarse grater, leave small champignons whole, cut large ones into 4-6 pieces, and leave the dill sprigs untouched, they are needed only for flavor.
We sort out the buckwheat, at the same time removing any kind of debris, pour the grains into a colander, rinse and leave in the sink until use to drain excess liquid. Next, put the rest of the ingredients that you will need to prepare the dish on the countertop and proceed to the next step.
Step 2: Blanch the cabbage.
If the water in the pan boils, very carefully lower the fork into it white cabbage so that the liquid completely covers it. Blanch the vegetable until medium soft. As soon as the outer leaves become more tender and elastic, and begin to easily separate from the head of cabbage, carefully transfer them to a deep bowl using kitchen tongs. Overexpose in hot water Don’t, otherwise the cabbage rolls will tear during formation! It is also worth removing only large leaves in which the minced meat can easily be wrapped. The remainder of the vegetable can be used to prepare any other delicious main or first hot courses.
Step 3: prepare the filling.
While the blanched cabbage is cooling, turn on two burners to medium heat. On one we place a kettle with purified water and bring it to a boil, and on the second we place a frying pan and pour 2-3 tablespoons of vegetable oil into it. After a few minutes, when the fat is hot, add the chopped onion and fry until brown, stirring occasionally with a wooden kitchen spatula. This will take approximately 4–5 minutes.
As soon as it is browned, add sweet peppers, grated carrots and mushrooms to the pan. Continue cooking them together until they soften and turn golden.
After this, pour in the already dried buckwheat, pour a glass of boiling water from a kettle into it, season to taste with salt, black ground pepper and simmer over low heat until the moisture has completely evaporated, about 10–12 minutes. After this, mix the filling until homogeneous consistency, taste it, add more spices if necessary, then remove from the stove, place near the slightly open window and cool completely.
Step 4: form the cabbage rolls.
As soon as the leaves have cooled, cut off the thickened lower part of the stem from each. Then place a couple of tablespoons of a mixture of buckwheat and vegetables on one of them.
Cover the minced meat with one side of the cabbage leaf, bend its edges on the sides and roll it into a roll or envelope. We make the rest of the cabbage rolls in the same way until the main ingredients are gone, and at the same time preheat the oven to 180–200 degrees Celsius.
Step 5: bring the dish to full readiness.
Next, take a heat-resistant baking dish, grease its bottom with a tablespoon of vegetable oil and place a sprig of thyme with two or three laurel leaves there. Place the still raw cabbage rolls on top of the dried herbs in even layers and fill them with tomato juice, which should completely cover the products.
If there is little liquid, double the amount. Not enough juice? We dilute the one with another portion of purified water; another 150–200 milliliters will be enough. After this, cover the pan with a tight-fitting lid and place in a preheated oven for 60 or 80 minutes.
Time may vary depending on how soft cabbage you prefer, although the filling will take the desired consistency after 45–50 minutes. As soon as the dish is fully prepared, put oven mitts on your hands, move the pan onto a cutting board previously placed on the countertop, and leave the cabbage rolls under a covered lid for some more time. 7–10 minutes. After this, we arrange them in portions on plates and serve them at the table.
Step 6: serve cabbage rolls with buckwheat and mushrooms.
Stuffed cabbage rolls with buckwheat and mushrooms served hot as a second main vegetarian dish. They are served in portions on a plate based on one, two or three cabbage rolls. As a decoration for this dish, you can offer sprigs of fresh herbs, for example, dill, parsley or cilantro, and a great addition Mayonnaise, cream or sour cream will serve. Enjoy delicious and simple food!
The set of spices indicated in the recipe is quite simple, but you can change its composition depending on personal preferences, supplementing it with any dried herbs, as well as spices that are used when preparing vegetable dishes;
An alternative to buckwheat is millet or half-cooked rice, fresh cabbage is sauerkraut, and tomato juice is fresh tomatoes ground in a blender or grated;
Very often, before baking, cabbage rolls are fried on all sides until golden crust V small quantity vegetable oil, this makes them more attractive appearance, as well as some very pleasant peculiar taste;
Some chefs prepare a combined dressing for cabbage rolls by mixing tomato juice with sour cream or cream 1:1;
To make the minced meat denser after cooking, you can add raw egg and a couple of tablespoons of sifted wheat flour;
These cabbage rolls can be stewed in a regular cast iron cauldron or deep frying pan; after 60 minutes they will be ready.
www.tvcook.ru
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Step 1: prepare the ingredients.
First of all, put a deep saucepan half filled with regular running water over high heat and bring the liquid to a boil. In the meantime, using a sharp kitchen knife, we remove the upper, almost always damaged, hard leaves from the white cabbage and cut out the stalk from it.Then peel off the skin onion, carrots, remove the root from each mushroom, and squeeze out the stalk from the lettuce pepper and gut it from the seeds. Thoroughly rinse everything together with the greens under running water. cold water and dry with paper kitchen towels. After this, we place these products one by one on the cutting board and continue preparation. 
Chop the onion and pepper into 1-centimeter cubes, chop the carrots on a medium or coarse grater, leave small champignons whole, cut large ones into 4-6 pieces, and leave the dill sprigs untouched, they are needed only for flavor. 
We sort out the buckwheat, at the same time removing any kind of debris, pour the grains into a colander, rinse and leave in the sink until use to drain excess liquid. Next, put the rest of the ingredients that you will need to prepare the dish on the countertop and proceed to the next step.
Step 2: Blanch the cabbage.
If the water in the pan has boiled, very carefully lower a fork of white cabbage into it so that the liquid completely covers it. Blanch the vegetable until medium soft. As soon as the outer leaves become more tender and elastic, and begin to easily separate from the head of cabbage, carefully transfer them to a deep bowl using kitchen tongs. You shouldn’t keep it in hot water, otherwise the cabbage rolls will tear during the formation! It is also worth removing only large leaves in which the minced meat can easily be wrapped. The remainder of the vegetable can be used to prepare any other delicious main or first hot courses.
Step 3: prepare the filling.
While the blanched cabbage is cooling, turn on two burners to medium heat. On one we place a kettle with purified water and bring it to a boil, and on the second we place a frying pan and pour 2-3 tablespoons of vegetable oil into it. After a few minutes, when the fat is hot, add the chopped onion and fry until brown, stirring occasionally with a wooden kitchen spatula. This will take approximately 4–5 minutes.
As soon as it is browned, add sweet peppers, grated carrots and mushrooms to the pan. Continue cooking them together until they soften and turn golden.
After this, pour in the already dried buckwheat, pour a glass of boiling water from the kettle over it, season to taste with salt, ground black pepper and simmer over low heat until the moisture has completely evaporated, about 10–12 minutes. After this, mix the filling until it has a homogeneous consistency, taste it, add more spices if necessary, then remove from the stove, place near the slightly open window and cool completely.
Step 4: form the cabbage rolls.
As soon as the leaves have cooled, cut off the thickened lower part of the stem from each. Then place a couple of tablespoons of a mixture of buckwheat and vegetables on one of them.
Cover the minced meat with one side of the cabbage leaf, bend its edges on the sides and roll it into a roll or envelope. We make the rest of the cabbage rolls in the same way until the main ingredients are gone, and at the same time preheat the oven to 180–200 degrees Celsius.
Step 5: bring the dish to full readiness.
Next, take a heat-resistant baking dish, grease its bottom with a tablespoon of vegetable oil and place a sprig of thyme with two or three laurel leaves there. Place the still raw cabbage rolls on top of the dried herbs in even layers and fill them with tomato juice, which should completely cover the products.
If there is little liquid, double the amount. Not enough juice? We dilute the one with another portion of purified water; another 150–200 milliliters will be enough. After this, cover the pan with a tight-fitting lid and place in a preheated oven for 60 or 80 minutes.
The time may vary depending on how soft you prefer the cabbage, although the filling will reach the desired consistency after 45-50 minutes. As soon as the dish is fully prepared, put oven mitts on your hands, move the pan onto a cutting board previously placed on the countertop, and leave the cabbage rolls under a covered lid for some more time. 7–10 minutes. After this, we arrange them in portions on plates and serve them at the table.
Step 6: serve cabbage rolls with buckwheat and mushrooms.
Stuffed cabbage rolls with buckwheat and mushrooms are served hot as a second main vegetarian dish. They are served in portions on a plate based on one, two or three cabbage rolls. As a decoration for this dish, you can offer sprigs of fresh herbs, for example, dill, parsley or cilantro, and mayonnaise, cream or sour cream will serve as an excellent addition. Enjoy delicious and simple food!
Bon appetit!
The set of spices indicated in the recipe is quite simple, but you can change its composition depending on personal preferences, supplementing it with any dried herbs, as well as spices that are used when preparing vegetable dishes;
An alternative to buckwheat is millet or half-cooked rice, fresh cabbage is sauerkraut, and tomato juice is fresh tomatoes ground in a blender or grated;
Very often, before baking, cabbage rolls are fried on all sides until golden brown in a small amount of vegetable oil, this gives them a more attractive appearance, as well as a certain very pleasant peculiar taste;
Some chefs prepare a combined dressing for cabbage rolls, mixing tomato juice with sour cream or cream 1:1;
To make the minced meat denser after cooking, you can add a raw chicken egg and a couple of tablespoons of sifted wheat flour;
These cabbage rolls can be stewed in a regular cast iron cauldron or deep frying pan; after 60 minutes they will be ready.
Lenten cabbage rolls with buckwheat– delicious vegetarian and dietary dish, both in fasting and just in fasting days. The recipe for lean cabbage rolls is simple, made from available ingredients. Despite this, cabbage rolls with buckwheat are very healthy, tasty and juicy. For the recipe and photo of lean cabbage rolls with buckwheat, we thank Olga Pirogova:
Lenten cabbage rolls with buckwheat
My family has a favorite dish - cabbage rolls, of course, I cook them with minced meat, but since it will start soon Lent, I offer a recipe for lean cabbage rolls with buckwheat and carrots.
For cooking lean cabbage rolls You will need white cabbage leaves.
To fill cabbage rolls with buckwheat you will need:
- buckwheat - a glass,
- onions - 2 heads,
- fresh carrots 2 pieces,
- dill or any other herbs
How to cook lean cabbage rolls with buckwheat
Let's start preparing lean cabbage rolls by preparing the filling. To do this, cook buckwheat porridge, that is, pour 2 glasses of water into a saucepan, then add a glass of washed buckwheat and salt. Or cook buckwheat in a slow cooker according to the recipe. When the porridge for cabbage rolls is cooked, mix it with vegetables fried in oil (cut carrots + finely chopped onions).
Then place the white cabbage leaves in the microwave for 5 minutes to soften them.
Cooking lean cabbage rolls from white cabbage, put buckwheat filling with vegetables on each leaf, roll it into an envelope.
Now fry the cabbage rolls in vegetable oil on both sides and transfer to a saucepan. Sprinkle cabbage rolls with buckwheat with fried onions and carrots, add on top Bay leaf and add vegetable broth so that the cabbage rolls are completely covered with the broth.
Simmer them covered for 10-12 minutes.
Ready-made lean cabbage rolls stuffed with buckwheat are served with a salad of any vegetables.
Bon appetit!
And for sweets during Lent, we suggest baking delicious yeast breads.
