Buckwheat n’ Basil Cabbage Rolls

“What’s for dinner tonight” I hollered at my mother. “Cabbage rolls” she’d say politely back.  “Ewww” I’d hurl back.

Now some years later I want to slap my own self silly. First of all, cabbage rolls are actually super delicious.  Secondly, how was I such a jerk? Here is this hard working woman, mother of three, chef to 5, who comes home after a long day at work to create healthy meals like cabbage rolls and I had the nerve to complain. I think she could have taken a pass and ordered take out. She never did. Thanks Mom.

Hopefully the ones you cook for don’t judge before they taste. These are so freakin’ good. Trust me.

Without further ado, Buckwheat n’ Basil Cabbage Rolls.

WARNING: Stuffed with all sorts of yummy, these little rolls will be hard to stop eating. For the sake of those around, do stop. Our bodies can only handle so much cabbage before it starts to have some offensive side effects…toot toot!

Enjoy!CABagge rolls

What You Need:
1 Large cabbage (I used purple)
1 cup buckwheat groats
½ white onion, chopped
½ cup fresh basil, chopped
1 small jalapeno, chopped *optional
3 stalks celery, chopped
2 tomatoes, chopped
1 can tomato sauce
1 small can tomato paste
1 tbsp. olive oil

What You Do:

Preheat oven to 325.
Bring a large pot of water to boil. Add in 6 leaves of cabbage that you have peeled away.  Allow them to boil for 10 minutes.  Remove from hot water and place on a big bowl of cold water.

 

In a small saucepan, bring water and buckwhear to a boil. Reduce heat to low, cover and cook about 10 minutes or until water is completely absorbed. Set aside

In a large frying pan heat 1 tbsp. olive oil over medium heat. Add in garlic, onion, jalapeno and celery.  Saute for 5 minutes then add in buckwheat, fresh basil and tomato. Stir in cumin, dried basil, freshly ground pepper and sea salt.

Dry cabbage leaves. Place about 3 tbsp. of mix in the near the stem end of cabbage. Roll up tightly, making sure to fold in sides to prevent spilling. *The amount of mix will vary on the size of your cabbage leaves.

Place rolls in a cake pan or casserole dish.
In a separate bowl mix tomato sauce and tomato paste. Set aside 1/3. Pour remaining 2/3 over Cabbage rolls.

Bake in oven for 45 minutes.

Chop remaining cabbage and combine in a casserole dish with leftover buckwheat mix and tomato sauce. Set aside for tomorrow (Lazy Man’s Cabbage Rolls). Bake for 30-45 minutes at 325 before serving.

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