Kasha Kabbage Rolls
Delight in the earthy flavors of Kasha Kabbage Rolls, a wholesome twist on a timeless classic. These tender green cabbage leaves are carefully stuffed with a savory mixture of nutrient-rich buckwheat groats, sautéed mushrooms, aromatic onions, garlic, and a touch of paprika for warmth. Simmered in a tangy tomato-based sauce enhanced with vegetable broth and lemon juice, these rolls transform into a comforting, plant-based dish bursting with umami and vibrant flavors. Perfect for a cozy dinner or meal prep, this recipe is vegan-friendly, naturally gluten-free, and packed with hearty goodness. Serve these satisfying cabbage rolls hot and let their rich, homestyle charm take center stage.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 head green cabbage
- 1 cup buckwheat groats
- 2 cups water
- 1 tablespoon olive oil
- 1 medium, finely chopped yellow onion
- 2 minced garlic cloves
- 1 cup, finely chopped mushrooms
- 2 tablespoons, chopped parsley
- 1 teaspoon ground paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 14-ounce can crushed tomatoes
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon lemon juice
Directions
Step 1
Bring a large pot of water to a boil. Carefully remove the core of the cabbage and place the whole head into the boiling water. Cook for 5-7 minutes until the outer leaves are softened and pliable. Use tongs to peel off the softened leaves one by one and set them aside. Repeat until you have about 12-14 leaves. Reserve the smaller leaves for lining the baking dish.
Step 2
Rinse the buckwheat groats under cold water. In a medium saucepan, combine the buckwheat and 2 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Set aside to cool slightly.
Step 3
In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute. Stir in the mushrooms and cook for 5-7 minutes until softened and most of the moisture has evaporated.
Step 4
In a large mixing bowl, combine the cooked buckwheat, sautéed onion and mushroom mixture, chopped parsley, paprika, salt, and black pepper. Mix well to form the filling.
Step 5
Trim the thick center vein from each cabbage leaf, being careful not to tear it. Place 2-3 tablespoons of the buckwheat filling at the bottom center of each leaf. Fold the sides over the filling, then roll tightly from the bottom to form a roll. Repeat with the remaining leaves and filling.
Step 6
Line the bottom of a large, deep saucepan or Dutch oven with the reserved smaller cabbage leaves. Arrange the cabbage rolls seam-side down in a single layer in the pot.
Step 7
In a medium bowl, whisk together the crushed tomatoes, vegetable broth, tomato paste, and lemon juice. Pour the sauce over the cabbage rolls, ensuring they’re mostly covered.
Step 8
Bring the pot to a gentle simmer over medium heat. Reduce the heat to low, cover, and cook for 40-45 minutes, occasionally spooning the sauce over the rolls.
Step 9
Serve the Kasha Kabbage Rolls warm, garnished with additional parsley if desired, and enjoy!
Nutrition Facts
| Serving size | (2307.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1150.6 |
| Total Fat 41.1g | 0% |
| Saturated Fat 7.1g | 0% |
| Polyunsaturated Fat 11.7g | |
| Cholesterol 0mg | 0% |
| Sodium 4166.3mg | 0% |
| Total Carbohydrate 177.7g | 0% |
| Dietary Fiber 36.1g | 0% |
| Total Sugars 43.6g | |
| Protein 37.4g | 0% |
| Vitamin D 40IU | 0% |
| Calcium 380.7mg | 0% |
| Iron 12.1mg | 0% |
| Potassium 3616.8mg | 0% |
Source of Calories