Baked Sour Cabbage Rolls With Buckwheat
These tasty cabbage rolls with buckwheat are a delicious twist on the classic stuffed sour cabbage rolls. Baked in the oven and completely gluten-free, with a rich flavor from smoked bacon and a hearty tomato sauce.
EQUIPMENT
- 1 bowl
- 1 baking pot or pan (covered)
INGREDIENTS
- 1 sour cabbage head (21 cabbage leaves)
- 250 g buckwheat groats
- 500 g ground meat
- 400 g smoked pork ribs
- 100 ml tomato sauce
- 2 onions
- 5 garlic cloves
- 1 egg
- 2 tbsp olive oil
- 2 tbsp buckwheat flour
- 3 tbsp smoked paprika (powdered)
- 2 tsp salt
- 1 tsp whole black pepper
- 1 tsp ground black pepper
- 2 bay leaves
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INSTRUCTIONS
- Preheat the oven to 356°F/180°C.
- Heat the olive oil in a small skillet. Finely chop one onion and cook it over medium heat until soft, golden, and translucent. Set aside to cool slightly.
- In a large bowl, combine the ground meat and buckwheat groats. Add the beaten egg, cooked onion, smoked paprika, salt, and black pepper. Mix until the mixture is evenly combined and sticky.
- Add the chopped or crushed garlic and pour in 1 cup cold water. Mix again until the liquid is mostly absorbed. The filling should be soft but still firm enough to shape.
- Carefully separate the cabbage leaves and lightly score the thick center vein of each leaf to make them flexible. You should have enough filling for about 21 leaves.
- Place a cabbage leaf flat on a work surface. Add just under ¼ cup of filling near the base of the leaf. Trim the stem if it’s too thick.
- Fold the sides over the filling, then roll the leaf up firmly toward the tip to form a compact roll.
- Secure each roll with a toothpick if needed. This helps them keep their shape while baking.
- Repeat with the remaining leaves, keeping the rolls roughly the same size so they cook evenly.
- Lightly grease a deep baking pot or pan that can be covered. Line the bottom with a thin layer of sliced cabbage.
- Arrange the cabbage rolls in the pot. Tuck small pieces of smoked pork or bacon between the rolls where there’s space.
- Scatter a few slices of smoked pork and a bay leaf over the first layer, then add the remaining rolls and more smoked pieces between them.
- f you have extra cabbage leaves, slice them thinly and spread them over the top. Pour in about 2 cups of water, or enough to reach the top of the rolls. Cover and bake in the oven for 1 hour.
- While the rolls bake, prepare the sauce. Sauté the second chopped onion in olive oil until golden. Stir in the buckwheat flour and smoked paprika, then add 1½ cups water, season with salt and pepper, and simmer for a few minutes.
- fter one hour, remove the rolls from the oven and pour the sauce over them, making sure everything is covered. Add more water if needed.
- Return to the oven and bake for 35 minutes at 338°F/170°C. For a thicker sauce, uncover the pot during the last 15 minutes.
- The rolls are ready when the sauce looks rich and settled around the edges. Remove from the oven, stir the cabbage on top into the sauce, and serve hot. Enjoy!
NOTES
TIPS
- Soaking the buckwheat beforehand will speed up the cooking. If you do this, reduce the liquid in the recipe so the filling doesn’t turn too soft.
- If the cabbage leaves are very sour, rinse them briefly under cold water to mellow the flavor.
- Always score the thick center vein of the cabbage leaves. This small cut makes rolling much easier and prevents tearing.
- Don’t overfill the rolls. Buckwheat swells as it cooks, so leave a little space. Roll them snugly and use a toothpick if needed to keep them closed.
- Aim for rolls of similar size. They don’t need to look perfect, just even enough to bake at the same rate.
- Leave a bit of space between the rolls in the pan. This makes room for the smoked pork and allows the rolls to expand gently as they cook.
- Uncover the pot near the end only if you want a thicker sauce. The last 10–15 minutes uncovered is usually enough.
- Make more than you think you need. These rolls keep well for several days and taste even better after resting.
- Use cooked beans, lentils or wild mushrooms instead of meat for tasty vegan variation.
- Serve with mashed potatoes, polenta, or homemade dumplings for a classic plate. They’re also excellent with simple homemade bread on the side.
- For a fully gluten-free meal, pair them with buckwheat soda bread and finish with walnut-stuffed apples (tufahije).
- Refrigerate: Store the cabbage rolls tightly covered in the fridge for up to 7 days. The flavor improves as they rest.
- Freeze: Portion the rolls into airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator. Freeze only once.
- Reheat: Warm in the oven at 300°F/150°C, or gently on the stovetop if there’s enough sauce. Add a little water if the sauce has thickened.
NUTRITION
Serving: 15.5oz | Calories: 616kcal | Carbohydrates: 48g | Protein: 31g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 1966mg | Potassium: 1035mg | Fiber: 11g | Sugar: 5g | Vitamin A: 1874IU | Vitamin C: 27mg | Calcium: 110mg | Iron: 7mg