Stuffed vegetables and leaf rolls
This version of a classic Russian cabbage roll uses buckwheat instead of the traditional grain. The small, tightly rolled parcels cook quickly in tomato-paste broth, giving the filling a rich, earthy flavor.
Blanch the cabbage leaves in boiling water for 2 minutes, until softened. Drain and set aside.
Rinse the buckwheat and mix it with the ground beef, grated onion, salt, black pepper, and chopped dill to make the filling.
Add one 5 ml measure of the filling to each cabbage leaf and roll it into a small, tight parcel.
Arrange the rolls in a pot and pour the hot water mixed with tomato paste over them. Cover and cook over low heat for 10 minutes.
Roll the parcels small and tight; large, loosely wrapped rolls may come apart during the short cooking time. Keep the pot covered while cooking so the steam stays inside.
Karabuğdaylı iç harcı pirince göre daha topraksı bir tat verdi, 10 dakikalık pişirmede ruloneler dağılmadan bütün kaldı.
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