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Stuffed Cabbage Leaves

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  Water 2 Cup (32 tbs)
  Sea salt 1⁄2 Teaspoon
  Buckwheat groats 1 Cup (16 tbs)
  Cabbage 1
  Unrefined oil 1 Tablespoon
  Onion 1
  Carrot 1 Small
  Tamari soy sauce 1 Tablespoon
  Egg 1

Bring water and salt to a boil.
Add the buckwheat groats.
Cover, lower heat, and simmer for 15 minutes.
Meanwhile, drop the head of cabbage into a pot of boiling water and boil for 3 minutes.
Carefully peel off the 8 outer leaves.
Heat a skillet on medium heat.
Add the oil, onion, and carrot.
Saute until tender.
Add 1 tablespoon tamari and the cooked buckwheat.
Stir in an egg, if desired.
Put 2 to 3 tablespoons of this mixture into each cabbage leaf.
Wrap the leaf snugly around the filling and place in an oiled casserole dish.
Cover and bake for 20 minutes at 350 Degree.
If leaves are small and wrapped securely, they may be eaten with the fingers.

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