Kapuska, the classic Russian cabbage roll, is made here with buckwheat instead of rice. Rolled small and tight, the parcels simmer quickly in a tomato-laced broth for a hearty, earthy filling.
Blanch the cabbage leaves in boiling water for 2 minutes to soften, then 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.
Place a teaspoon of filling on each cabbage leaf and roll into small, tight parcels.
Arrange the rolls in a pot, pour the tomato-laced hot water over them, cover and simmer over low heat for 10 minutes.
Roll the parcels small and tight — large, loose rolls can fall apart in the short cooking time. Keep the pot covered throughout so the steam does not escape.
If you swap the buckwheat for rice, the filling turns softer and cooks a touch faster. Buckwheat's earthy flavor is what makes this version more filling.
Admin DadaGastro · verified in test kitchenKarabuğdaylı iç harcı pirince göre daha topraksı bir tat verdi, 10 dakikalık pişirmede ruloneler dağılmadan bütün kaldı.
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