Buckwheat and Vegetable Stuffed Cabbage Rolls

Ingredients

• 100 g buckwheat groats
• 100 ml water
• 2 bell peppers (red and green)
• 1 onion
• 1 cabbage
• 100 g grated cheese
• 2 tbsp chopped parsley
• 150 g crème fraîche
• 1 egg
• Salt
• pepper (ground)

Instructions

1. 1.

   Boil buckwheat groats with water for 6 minutes.

2. 2.

   Wash, trim, halve, seed, remove white membranes from bell peppers and dice them small.

3. 3.

   Peel onion and finely dice. Add peppers and onions to the buckwheat and cook another 5 minutes.

4. 4.

   Separate 8 large cabbage leaves and blanch in boiling salted water for about 2 minutes. Mix cheese, parsley, crème fraîche and egg with the buckwheat mixture, season with salt and pepper, spread onto cabbage leaves and roll up. Steam rolls on a steamer basket over boiling water covered for about 10 minutes.

5. 5.

   Serve with arugula salad.