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Ingredients
– 1 large head of cabbage
– 1 pound ground meat (beef, pork, or a combination of the two)
– 1 cup cooked buckwheat
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 can (28 oz) crushed tomatoes
– 2 tablespoons tomato paste
– 2 tablespoons olive oil
Instructions
1. Blanch the cabbage: Bring a large pot of water to a boil. Blanch the cabbage head for 5-7 minutes, or until the leaves are soft and pliable. Remove from heat and let cool.
2. Prepare the filling: In a large bowl, combine ground meat, cooked buckwheat, chopped onion, minced garlic, paprika, salt, and pepper. Mix well with your hands or a wooden spoon until just combined.
3. Assemble the rolls: Remove the cooled cabbage leaves from the head. Cut out the thick stem from the center of each leaf. Place about 1/4 cup of the meat filling in the center of each leaf. Fold the stem end over the filling, then fold in the sides and roll the leaf into a snug package. Repeat with the remaining leaves and filling.
4. Cook the rolls: In a large Dutch oven or saucepan, heat the olive oil over medium heat. Add the cabbage rolls, seam-side down, in a single layer. Cook for 5-7 minutes, or until the rolls are browned on the bottom.
5. Add the tomato sauce: Pour the crushed tomatoes and tomato paste over the cabbage rolls. Bring the sauce to a simmer, then reduce the heat to low and cook, covered, for 25-30 minutes, or until the rolls are cooked through and the sauce has thickened.
6. Serve: Serve the cabbage rolls hot, garnished with chopped fresh parsley or dill, if desired.
Tips and Variations
– Use a combination of ground meats for a more complex flavor.
– Add some heat with a pinch of red pepper flakes.
– Serve with a side of mashed potatoes, polenta, or crusty bread.
– Experiment with different types of cabbage, such as savoy or napa.
– Make ahead and refrigerate or freeze for later use.