Latvian Buckwheat and Mushroom Stuffed Cabbage Rolls
Hearty cabbage rolls filled with a savory mixture of buckwheat groats and wild mushrooms, simmered in a light tomato broth.
🧂 Ingredients
- 1 head Large Cabbage
- 1 cup Buckwheat Groats(cooked)
- 300 g Mixed Wild Mushrooms(chopped (fresh or rehydrated dried))
- 1 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 4 cups Vegetable Broth
- 2 tbsp Tomato Paste
- 0.5 cup Sour Cream(for serving (optional))
- 2 tbsp Vegetable Oil
- to taste Salt
- to taste Black Pepper
👨🍳 Instructions
- 1
Preheat oven to 350°F (175°C). Core the cabbage and carefully remove the leaves, keeping them as intact as possible. Blanch the leaves in boiling water for 5-7 minutes until pliable. Drain and set aside.
- 2
In a skillet, heat vegetable oil over medium heat. Sauté the chopped onion until softened, about 5-7 minutes. Add the minced garlic and chopped mushrooms, and cook until the mushrooms have released their liquid and are browned, about 10-15 minutes.
- 3
In a bowl, combine the cooked buckwheat, sautéed mushroom mixture, salt, and pepper. Mix well.
- 4
Lay a cabbage leaf flat. Trim any thick stem. Place a portion of the filling at the base of the leaf. Fold in the sides and roll up tightly to form a neat parcel.
- 5
In a large pot or Dutch oven, whisk together the vegetable broth and tomato paste. Season with salt and pepper.
- 6
Arrange the stuffed cabbage rolls seam-side down in the pot. Ensure they are snug but not overly crowded.
- 7
Bring the liquid to a simmer, then cover the pot and transfer it to the preheated oven. Bake for 1 hour 30 minutes, or until the cabbage is tender and the flavors have melded.
- 8
Serve hot, with a dollop of sour cream if desired.
💡 Pro Tips
- ✓If using dried mushrooms, rehydrate them in warm water for at least 30 minutes, reserving the soaking liquid to add to the broth for extra flavor.
- ✓Ensure the cabbage leaves are pliable enough to roll without tearing. If they are brittle, blanch them for a few extra minutes.
- ✓The longer the rolls simmer, the more tender and flavorful they will become.
🔄 Variations
- Add a small amount of cooked ground pork or beef to the filling for a richer taste.
- Incorporate finely chopped carrots or bell peppers into the mushroom mixture.
- For a vegetarian version, ensure the broth is vegetable-based and omit any meat additions.