Baked Stuffed Cabbage Rolls With Buckwheat

These cabbage rolls with buckwheat are a simple variation on classic sour cabbage rolls, combined with (or without) ground meat, cooked in tomato sauce, and nicely flavored with smoked pork ribs. Traditional, but a little different.

They’re baked in the oven instead of cooked on the stove (which keeps things simpler), naturally gluten-free, and a solid choice for a healthy, slow-cooked winter meal with a touch of old-fashioned inspiration.

Cabbage rolls with buckwheat instead of rice

Stuffed sour cabbage is a traditional winter dish across Slavic countries, most often cooked during the colder months when fermented cabbage is always on hand. Called sarma in the Balkans, this is very likely the first thing you’ll eat on the first New Year’s day! The dish has basically the same sour note as the delicious Slovenian jota soup or Polish lazanki noodles (also made with buckwheat), where sauerkraut adds a unique flavor that can’t be replaced.

If you’ve tried any of our buckwheat recipes, this one is truly a must. These rolls are filled much like japrak, but instead of grape leaves, everything is wrapped in sour cabbage. Buckwheat replaces the classic rice, pairs great with the smoky flavors and the hearty sauce, and works just as well with or without ground meat.

Why you’ll like this recipe

Baking makes things easier. These cabbage rolls aren’t cooked like classic sarma but baked in the oven instead. You simply stack them in a covered baking pot, pour over the sauce, and let the oven do the work.

Buckwheat is a healthier choice. It’s far more nutritious than white rice, naturally rich in minerals, vitamins, and fiber, and its earthy aroma pairs especially well with sour cabbage.

There’s no need to cook it first. As the rolls bake, buckwheat quickly absorbs enough liquid from the sauce and softens perfectly on its own.

They hold together well. The stuffing includes an egg for structure, and each roll is secured with a toothpick, so nothing falls apart when you cut them in half.

They’re completely gluten-free. Nutritious, light, and gut-friendly, these rolls won’t leave you feeling heavy even if you eat the whole pot.

100% naturally gluten-free, without any tricks. Grain-free, with no unusual binders or specialty ingredients; everything holds together just with pantry staples you likely already have at home.

They last. Like most cabbage dishes, they taste even better the next day.

Ingredients and substitutions

SOUR CABBAGE LEAVES – If you can’t find these in the market, it’s well worth rolling up your sleeves and stacking up on homemade whole fermented sour cabbage heads. It takes a little work, but it always pays off!

BUCKWHEAT GROATS – I used hulled buckwheat groats from common buckwheat. Go organic if you can.

GROUND MEAT (optional) – Use whatever type you prefer; we used a mixture of ground beef and pork. You can also replace it with cooked beans (or lentils) for a vegetarian version or make some very tasty mushroom cabbage rolls with fresh mushrooms.

SMOKED PORK RIBS (optional) – You can swap these for other smoked cuts, like smoked bacon or pork neck, or use extra smoked paprika for a vegetarian option. Just don’t skip the smoky note – it’s what gives these cabbage rolls with buckwheat their character.

AN EGG – One egg goes into the filling to bind everything together, so the rolls hold their shape when you cut into them.

OLIVE OIL – I used olive oil, but if you prefer to stick closer to tradition, lard is a good option.

ONIONS – Two onions are used here: one for the filling and one for the sauce. Red onions don’t work well in this recipe.

GARLIC – Five cloves give just enough garlic aroma to balance the smoky and sour flavors.

TOMATO SAUCE – Fresh tomatoes work too; they just need a bit more time to cook down into a sauce.

BUCKWHEAT FLOUR – Only two tablespoons are needed to thicken the sauce while still keeping it light and gluten-free.

SMOKED PAPRIKA – Non-negotiable. This is one ingredient where quality really shows, so use the best you can.

SALT, BLACK PEPPER AND BAY LEAVES – And that’s it. Black pepper comes in both whole and ground, and bay leaves add flavor while also helping with digestion (yes, including the farting part).

How to make baked sour cabbage rolls with buckwheat

STEP 1: Preheat the oven to 356°F / 180°C.

Find a small skillet and heat a tablespoon of olive oil. Finely chop one large onion and sauté on medium heat it until soft, golden brown, and translucent. Set it aside and let it cool slightly.

STEP 2: In a bowl (big enough for all stuffing ingredients), combine the ground meat and buckwheat groats. Add the beaten egg, the sautéed onion, half a tablespoon of smoked paprika, a teaspoon of salt, and ground black pepper. Mix well so the buckwheat is evenly distributed and the mixture feels sticky.

STEP 3: Then finely chop or crush the garlic and add it to the mixture. Pour in 1 cup of cold water and mix again until the liquid is almost completely absorbed. The filling should feel softer now, but still sturdy enough to hold its shape when stuffed.

STEP 4: Gently separate the outer leaves from the fermented cabbage head and lightly score the thick vein running down the center of each leaf. This makes the leaves more flexible and much easier to roll. You’ll have just enough filling for about 21 cabbage leaves.

STEP 5: Lay a cabbage leaf flat on a board or plate. Spoon slightly less than ¼ cup of filling a few centimeters from the base of the leaf. If the stem feels too thick, trim it down a bit so it doesn’t get in the way.

STEP 6: Fold the sides of the leaf over the filling, then roll it up firmly toward the tip of the leaf. You want the roll snug, but not tight.

STEP 7: Secure each roll with a toothpick if needed. This helps keep everything neatly wrapped while baking and makes slicing later much easier.

STEP 8: Repeat with the remaining leaves and filling. Try to keep the rolls roughly the same size so they cook evenly. There’s no need for perfection, just consistency. You can see mine turned out everything but perfect, but they baked and tasted divine!

STEP 9: Now lightly grease a deep baking pot or pan (one that can be covered with a lid or aluminum foil). Spread a thin layer of leftover sliced cabbage on the bottom to protect the rolls and add flavor.

STEP 10: Arrange the cabbage rolls in the pot. If your pot is round, tuck small pieces of smoked pork or bacon into the gaps between the rolls. This is where that delicious smoky flavor comes from!

STEP 11: Scatter a few thin slices of smoked pork over the first layer of rolls, then continue with the next layer. Find a small spot for a bay leaf, too.

STEP 12: Add the remaining cabbage rolls and again tuck small pieces of smoked pork between them wherever there’s space.

STEP 13: If you have extra cabbage leaves left, slice them thinly and spread them over the top. This keeps the rolls from drying out and you can later mix the slices into the sauce. Pour in about 2 cups of water, or just enough to reach the top of the rolls. Cover the pot and bake for 1 hour at 356°F / 180°C.

STEP 14: While the rolls bake, prepare the sauce. Finely chop the second onion and sauté it in a little olive oil until golden. Add the buckwheat flour and smoked paprika, stir briefly, then pour in about 1½ cups of water. Season with salt and pepper and simmer for 4–5 minutes.

STEP 15: After one hour, remove the pot from the oven. Pour the sauce over the cabbage rolls, making sure they’re fully covered. Add a little more water if needed, then return the pot to the oven and bake for another 35 minutes at 338°F / 170°C. For a thicker sauce, bake the rolls uncovered in the last 15 minutes.

STEP 16: The dish is ready when the sauce looks rich and settled around the edges of the pot. Remove from the oven, gently mix the sliced cabbage from the top into the sauce, and serve the rolls hot.

Indeed, this is one of those dishes that only gets better as it sits. But (I know, I know), like most Balkan recipes, it’s nearly impossible not to dig in right away. Enjoy!

Tips worth remembering

Shorten the cooking time by soaking the buckwheat. It will cook a bit faster, just remember to reduce the amount of water and sauce so the filling doesn’t become too loose.

Rinse the cabbage leaves if they’re very sour. A quick rinse under cold water softens the sharpness while keeping the fermented goodness.

Score the thick vein properly. Don’t skip this step. A shallow cut along the stem makes the leaves more flexible and much easier to roll.

Don’t overfill the rolls. Buckwheat expands as it cooks, so leave a little room or the rolls may burst open in the oven. At the same time, pack them firmly enough to hold their shape. A toothpick helps keep the leaf from opening.

Keep the rolls similar in size. They don’t need to look perfect, just close enough so they cook evenly.

Don’t pack them too tightly in the pan. Leave some space to tuck in the smoked bacon slices. They’ll soften as they cook allow the rolls just enough room to expand during baking.

Uncover the pot if needed. If you want a thicker sauce, uncover for the last 10–15 minutes and let it reduce as it bakes.

Make extra rolls. They keep well for a few days, and they only get better with time!

Serving suggestions

I love eating these cabbage rolls with mashed potatoes, polenta, or homemade dumplings on the side. But they’re just as good (if not better) with just a slice of polenta bread or buckwheat bread with walnuts. A piece of strudel makes a great sweet ending.

For a really nice gluten-free dinner, serve them with buckwheat soda bread and finish with walnut-stuffed apples (tufahije). Nothing truly beats the Balkan kitchen, does it?

Storing the leftovers

Freezing works too. Pack the rolls into smaller portions and store them in an airtight container. They’ll keep in the freezer for up to 3 months. Thaw them overnight in the refrigerator, then reheat as described above. Freeze only once.

When reheating, you can put them back in the oven at 302°F/150°C, or reheat them gently on the stovetop (if there’s enough sauce left). If the sauce is too thick, add a bit of water.

Cabbage rolls with buckwheat keep very well in the fridge for up to seven days, and they honestly get more and more delicious every day. The key here is storage: make sure the pot or container is tightly covered.

Cabbage rolls with buckwheat FAQs