Cabbage Rolls with Buckwheat

Preparing the Cabbage Leaves Remove the core from the cabbage and carefully separate the leaves. Blanch the leaves in boiling water for a few minutes until they are soft and pliable. Drain and set aside.

Preparing the Filling In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and garlic, and cook until translucent. Add the grated carrot and cook for another 2-3 minutes.

Assembling the Cabbage Rolls Transfer the cooked buckwheat to a large bowl. Add the cooked onion, garlic, carrot mixture to the bowl. Add the chopped parsley and dill. Season with salt and pepper. Mix well until all the ingredients are combined.

Rolling the Cabbage Rolls Place a spoonful of the buckwheat mixture onto a cabbage leaf. Roll it up tightly, tucking in the sides as you go. Repeat with the remaining cabbage leaves and filling.

Preparing the Tomato Sauce In a separate pan, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until translucent. Add the crushed tomatoes, dried oregano, dried basil, sugar, salt, and pepper. Cook for about 10 minutes to allow the flavors to meld together.

Baking the Cabbage Rolls Place the rolled cabbage rolls seam side down in a baking dish. Pour the tomato sauce over the cabbage rolls, covering them completely.

Cooking the Cabbage Rolls Cover the baking dish with foil and bake in a preheated oven at 350°F (180°C) for 45-50 minutes, or until the cabbage rolls are tender and cooked through.

Serve and Enjoy Serve the cabbage rolls hot, garnished with fresh parsley and dill. Enjoy!