Buckwheat Stuffed Cabbage
Buckwheat Stuffed Cabbage is an moderately easy dinner. Made with 3 medium potatoes, 2 qt. water or less, depending on potato water, 1 large onion, chopped, 3/4 c. cooking oil and 3 to 4 tsp. salt, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Cook potatoes (in just enough water to cover) until done. Drain potatoes; save potato water.
Mash potatoes.
Add enough water to potato water to make a total of 2 quarts.
Add potatoes to the liquid.
Cook onion in 3/4 cup oil until soft; add to potatoes. Add salt and pepper.
Bring potato mixture to a boil; add washed buckwheat groats.
Cook 5 minutes, stirring constantly.
Remove from heat; cover.
Let stand until all liquid is absorbed. use 2 medium heads of cabbage for the above filling.
Roll us usual. Arrange halubtsi in roaster; add water to cover.
Drizzle with cooking oil.
Cover tightly.
Bake at 350Β° for 2 hours or until cabbage and filling are done.
Serve with sour cream.
π· Perfect Pairings
Complete your meal with these
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