Homemade stuffed cabbage with buckwheat and mushrooms is a delicious vegetarian dish, so you will not find any meat in it. Normally, I make traditional stuffed cabbage with bacon, sausage and a large amount of pork knuckles or other meat, for example minced meat. However, the stuffed cabbage, for which I have a recipe below, is definitely different, because these cabbage rolls are based on cabbage and a stuffing including only buckwheat and mushrooms.
As for the groats, I decided to use a combination of buckwheat and barley groats, and regarding the mushrooms, I opted for dried forest mushrooms and champignons. My forest mushrooms were a mixture of boletus and butter mushrooms from my home pantry. I served the stuffed cabbage with a delicious mushroom sauce, which I enriched with the water I soaked the forest mushrooms in. I recommend you this recipe for stuffed cabbage with buckwheat and mushrooms. They will be perfect served for dinner.
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Ingredients for buckwheat and mushrooms stuffed cabbage.
- 30 g dry forest mushrooms
- 400 ml cold water
- 300 g onion
- 2 tablespoons of butter
- 200 g champignons
- 3/4 teaspoon of caraway seeds
- 1,5 -2 teaspoons of salt
- 1 tablespoon of salt
- 1/2 teaspoon of ground pepper
- 200 g roasted buckwheat
- 100 g barley groats
- 1,5 kg cabbage
Mushroom sauce:
- 150 gr onion
- 1,5 tablespoons of potato flour
- 250 ml water from soaking the forest mushrooms
- 1 teaspoon of salt
- 1/4 teaspoon of ground pepper
- 100 ml cream (30%)
- 200 ml cold water
- 2 tablespoons of butter
- 300 g champignons
Additionally:
- butter
- water
How to make buckwheat and mushrooms stuffed cabbage.
Put the dried forest mushrooms in a bowl, add cold water and leave it for 8 hours or overnight. After that, pour out 250 ml of water, which will be used for the sauce. Chop the mushrooms finely and place them in a bowl with the remaining water.
Put the finely chopped onion in a frying pan, add the butter and fry over a medium heat for 6-7 minutes. Next, add the champignons cut into small cubes, the sliced forest mushrooms, together with the remaining water, cover the pan with a lid and simmer the whole thing over a low heat for 20 minutes, and when ready, let it cool down.
Cook the buckwheat and barley groats according to the instructions on their packages. Remove the cooked groats from the water and cool them down. Combine the groats, fried mushrooms, 1.5 teaspoons of salt, pepper and cumin in a large bowl.
Pour warm water into a large and relatively wide pot, and put a head of cabbage in it. Insert a fork into the cabbage and while cooking over a low heat, use a knife to cut off the leaves right at the core. Carefully pry the leaves with a fork and remove them to a plate. After slightly cooling them, cut off the thick layer from each leaf. Pour lots of water into a large pot, add a tablespoon of salt and put some cabbage leaves. Bring it to a boil and cook over a low heat for about 5 minutes. Remove the cooked leaves to a tray and cool them down. Cook all cabbage leaves this way.
Arrange the cabbage leaves on the kitchen counter. Place quite a bit of stuffing along one edge of each leaf, lightly fold the the other side of each one, then roll up. Form the cabbage leaves in the same way as croquettes. Put about a tablespoon of butter in a large frying pan, place the stuffed cabbage and fry over a medium heat for 5-6 minutes on both sides in total. The cabbage should be nicely browned. Next pour out about 100 ml of water, cover the pan with a lid and simmer on a low heat for about 30 minutes. During the stewing, the stuffed cabbage should be turned over.
Preparation of mushroom sauce.
Put a little butter into a pan, add an onion cut into small cubes and the champignons cut into small pieces. Fry over a medium heat for 15 minutes. Then add the salt, sprinkle with pepper and pour 250 ml water from forest mushrooms on it. Cover the pan and simmer the ingredients for 10 minutes. Mix water with potato flour and cream in a cup. Pour the liquid from the cup into the simmering ingredients in the pan, bring the whole thing to a boil and cook from the moment of boiling for 5 minutes.
Serve the soft, hot stuffed cabbage with the mushroom sauce.
Good to know when making buckwheat and mushrooms stuffed cabbage.
I don’t wash the champignons, I clean each one with a paper towel, then cut it.
To season the stuffing, first add 1.5 teaspoons of salt. Taste it and if you don’t find it salty enough, add the remaining salt. I usually add a full 1.5 teaspoons of salt, but not all teaspoons have the same size.
The leaves from the head of cabbage can also be separated in another way. Using a knife, cut out the core of the cabbage, then put the head of the cabbage into a pot of water and cook for about 10 minutes. The leaves should come off on their own. I always prepare cabbage leaves in the second way.
In the list of ingredients, I do not provide the exact amount of butter or water that I use to stew the stuffed cabbage. I do this because I usually only use a part of the stuffed cabbage at a time. For one large frying pan, I use a tablespoon of butter and 100 ml of water. As the amounts of the ingredients make a large amount of stuffed cabbage, I simmer some of them right away and freeze some for later without simmering them in butter — I just put them in plastic bags and freeze them. I fry the stuffed cabbage in butter and stew them only after taking them out of the freezer.
The amount of stuffed cabbage you get depends on the size of the cabbage leaves. In the ingredients, the weight of the cabbage is 1.5 kg, but I am not able to use the whole head, because some of its leaves are simply too small. The size of the leaves also depends on the amount of stuffing that should be used to fill each leaf. It should be the right amount of stuffing, so that you are easily able to roll the cabbage leaves. So there should be neither too much nor too little stuffing.
Do you like stuffed cabbage? If so, try our recipe for Cabbage rolls – Polish recipe.
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