Dish of Buckwheat Stuffed Cabbager Rolls
(click to enlarge)

Cabbage Rolls, Buckwheat


Ukraine   -   Holubtsi z Hrechkoyu
Makes:
Effort:
Sched:
DoAhead:  		 28 rolls
***
2-1/2 hrs
Yes		 In Ukraine, Cabbage Rolls are made early and often for dinner or celebrations. This recipe is for buckwheat and mushroom filling, vegetarian safe. See also Comments.

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Cabbages (1)
Salt
Cider Vinegar
-- Filling
Buckwheat (3)
Butter
Broth (4)
Onion
Mushrooms (5)
Butter
Dill
Eggs
Salt
Pepper
-- Sauce
Onion
Tomato sauce (6)  
Water
Butter
Salt
Pepper
-- Option
Sauerkraut (7)

This method of handling the cabbage makes the rolls much easier and a lot safer to make than most recipes. See Photo Gallery details.

Cabbage   -   (40min + time to boil water)
  1. Core CABBAGES. It is very important to remove the core completely so boiling water can get at the stem ends of the leaves, and for ease of stripping off the leaves.
  2. Bring plenty of water to a boil in a pot tall enough to completely submerge a Cabbage. Stir in Vinegar and Salt. Lower one of the Cabbages in (Carefully - see Danger!) and hold it down with a wooden spoon in the core hole for about 5 minutes. Swish it around a bit. When the outer two leaves start to drift away, it's ready. With the burner still on high, hold the Cabbage steady with the wooden spoon. Take tongs and start peeling away the outermost leaves. Hold each by the stem, gently shaking it loose and lifting it out. Peel until the leaves are getting too small to stuff. Lift out the remaining cabbage and set it aside. Now do the other Cabbages. Keep the small and torn leaves and some of the water for cooking.
  3. Place each softened cabbage leaf outside up on your cutting board and shave the thick central rib thinner to make the leaf more flexible (see Photo Gallery).
Filling   -   (40 min)
  1. In a sauté pan (3-1/2 qt) or similar, heat 2 T Butter and fry BUCKWHEAT, stirring over moderate heat for about 2 minutes.
  2. Stir in 4 cups Broth and bring to a boil. Cover tightly and turn to a simmer until Buckwheat is fluffy and all water has been absorbed.
  3. Meanwhile: Chop ONION small.
  4. Chop MUSHROOMS small.
  5. Chop DILL small.
  6. When Buckwheat is done, dump it out into a bowl to cool.
  7. Add 4 T Butter to the empty pan. Stir in Onions and fry stirring until translucent, but no browning. Stir in Mushrooms and fry stirring over moderate heat until the water they exude is almost gone.
  8. Take off the heat. Stir cooled Buckwheat back into the pan along with Dill, Salt and Pepper.
  9. Lightly beat EGGS and mix into cooled Buckwheat until well distributed.
Sauce   -   (20 min)
  1. Chop ONION small.
  2. In a small pan, melt Butter and fry Onion until translucent but no browning.
  3. Tomato Sauce, Water, Salt & Pepper. Bring to a simmer for about 5 minutes.
Rolls   -   (50 min)
  1. Make Rolls as shown in the Photo Gallery.
  2. Choose a cooking method (see Method). Line the bottom of the chosen vessel with the small and torn Cabbage Leaves. Place a layer of Rolls fairly tightly (but not jammed) over the leaves. Sprinkle around some Sauerkraut (if using) and pour some of the Tomato Sauce over. Repeat until you run out of rolls. Top with more Cabbage Leaves (if you have any left). Cook per the method you have chosen.
  3. Serve hot as desired. For buffet service, I have usually made them a bit ahead, and cut each roll in half with a razor sharp santoko before arranging in a smaller electric skillet. Half rolls are much easier to handle on party plates. This recipe reheats very well.
NOTES:

  1. Cabbage:

      The pattern recipe calls for a 6 to 7 pound cabbage, but three 2-1/2 pound cabbages works better, safer to handle, and with leaves of more even size. Three 2-1/2 pound cabbages will yield 30 to 36 stuffable leaves.

  2. Danger!

      You've got a big pot of boiling water and you're dealing with a big, heavy, misbehaving lump of cabbage. Most methods ask you to remove the cabbage to peel the leaves. This is dangerous as the cabbage is very heavy coming out, and any slip results in a tsunami of scalding hot water. My method, described in the instructions, is far safer, as the cabbage is tiny by time it is taken out. It is also quicker and produces the best quality, evenly cooked leaves. I use a strong skimmer purchased from a restaurant supply (see Photo Gallery) to lower the Cabbage in and lift it out, steadied with a wooden spoon in the core hole.

  3. Buckwheat:

      This "grain" is available two ways, Toasted and Untoasted. Most sold here in California is Toasted (dark color). For Untoasted (light color) I have to buy from an Asian market. IF untoasted, dry pan roast in an iron skillet, stirring until it is fragrant and darkens just a couple of shades. For details see our Buckwheat page

  4. Broth:

      For Vegetarian use Vegetable Broth, otherwise Beef, Pork, or Chicken. If you don't have Broth on hand, use some of the Cabbage Water.

  5. Mushrooms:

    Regular White Mushrooms are fine for this. In Ukraine and Poland dried Porcini are often used (after long soaking) but those are scarce and expensive in North America.

  6. Tomato Sauce:

      This should be a very simple Tomato Sauce. My favorite is Faraon Spanish Style which comes in convenient 8 oz cans, but other simple sauces will also work.

  7. Sauerkraut:

    This is optional according to taste, but I use it. Drained (but not rinsed) sauerkraut is to be scattered over each layer. In Ukraine some folks use whole leaf sauerkraut as the wrapper rather than fresh cabbage. This is most common in older recipes from when cabbage was commonly fermented in the home.

  8. Method:

      There are several ways you can cook the rolls.

  9. Comments:

      Depending on your cabbages, you may have quite a lot of Buckwheat stuffing left. If so, chop up a bunch of the small Cabbage Leaves and stir them into the buckwheat along with some Sauerkraut and a little more salt. When ready to heat, add a little water, cover, and bring to a simmer until well warmed. Makes a good side dish or breakfast.
  10. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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