A vegetarian cabbage roll, traditional for Wigilia, a Lenten supper, or a light spring meal!
- Preheat the oven to 350° F.
- Add the dried mushrooms and boiling water to a bowl. Let sit for at least 30 minutes to reconstitute the mushrooms. You can put another bowl or small plate on top of the mushrooms to keep them submerged.
- While the mushrooms rehydrate, cut the core out of the cabbage. Run hot water into the core space to help separate the leaves. Remove the leaves until they get to be too small to roll. Trim the large center vein on the back of the larger leaves. This will make them easier to roll and make sure the leaves cook more uniformly. Bring a large pot of salted water to a simmer. Submerge the leaves and cook until they’re soft and tender so they will roll easily. Remove and set aside.
- Add the onion and butter to a frying pan over medium-high heat and cook until softened. While the onion is cooking, drain and chop the mushrooms (you can save the mushroom water to make a sauce or to add to a soup). Add the chopped mushrooms and the cooked buckwheat groats to the onion, season with salt and pepper. When the mixture is cool enough not to cook your egg, add and mix until uniformly combined.
- Spread out a cabbage leaf. Near the core end of the leaf add the 2-4 tablespoons of buckwheat and mushroom filling depending on the size of the leaf. Shape the filling into a log-like shape. Fold in the sides of the leaf and roll it up as if you were making a burrito.
- Place the cabbage rolls in your baking dish with the edges touching. Add a few tablespoons of water or vegetable broth. Cover with foil. Bake for an hour. Top with your favorite mushroom or tomato sauce.
Note: some people like to freeze the cabbage overnight. When the cabbage thaws, the leaves peel off easily and are soft enough to roll. The texture is a little different, but it is so easy!
Keywords: buckwheat and mushroom cabbage roll