Lean cabbage rolls with buckwheat and vegetables

Servings: 2

Calorie content per 100 grams
Calories: 125.49 kcal
Proteins: 5.39 g
Fat: 1.18 g
Carbohydrates: 24.66 g

Buckwheat 200 g.
Oyster mushrooms 100 g.
White cabbage 200 g.
Carrots 50 g.
Onion 50 g.
Salt to taste.
Tomato paste 10 g.

Cooking method:

1.Prepare two servings of lean cabbage rolls, take 200 grams of pre-boiled buckwheat.
2. Separate the cabbage leaves and soak them in boiling salted water for 1 minute.
3. Chop and sauté mushrooms, carrots, and onions in olive oil. Add to buckwheat and stir.
4. Put the filling on the boiled and cooled cabbage leaves (about a heaped tablespoon per sheet).
5. Roll gently into envelopes.
6. Add a few drops of olive oil to a preheated frying pan and lay out the cabbage rolls, then pour tomato paste diluted in a glass of water and simmer under a closed lid for 20 minutes.

7. Lean cabbage rolls can be cooked with rice and vegetables. Mushrooms are suitable for oyster mushrooms, champignons, or a mixture of mushrooms. 8. Serve with herbs.

2 thoughts on “Lean cabbage rolls with buckwheat and vegetables”

  1. I don’t think that cabbage gets all the use it can. It is very versatile, loaded with vitamins and good tasting. This is another great recipe.

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