Sweet and Sour Kasha Cabbage Rolls Recipe

Sweet And Sour Kasha Cabbage Rolls Recipe

Ingredients

Makes 4 to 6 servings

• 1 large head green cabbage, cored
• 1 tablespoon olive oil
• 1 medium yellow onion, minced
• 1 medium carrot, grated
• 1 cup kasha (buckwheat groats)
• 2 cups water
• salt
• 1/2 cup chopped walnuts
• 1/3 cup golden raisins
• 1/4 cup minced fresh parsley
• freshly ground black pepper
• 1 1/2 cups tomato juice
• 1/4 cup light brown sugar
• 2 tablespoons cider vinegar

Method

1. Carefully remove 12 large leaves from the cabbage, reserving the remaining cabbage for another use
2. Steam the cabbage leaves until softened, 8 to 10 minutes
3. Set aside to cool
4. In a large saucepan, heat the oil over medium heat
5. Add the onion and cook, covered, until softened, about 5 minutes
6. Stir in the carrot, kasha, water and 1/2 teaspoon of salt
7. Bring to a boil
8. Cover, reduce heat to low and simmer until the kasha has absorbed the water, about 15 minutes
9. Stir in the walnuts, raisins, parsley and salt and pepper to taste
10. Mix well, cover and set aside for 10 minutes
11. Place the cabbage leaves, one a time, on a flat work surface, rib side down
12. Place about 1/3 cup of the stuffing mixture at the stem end of each leaf
13. Beginning at the stem end, roll up the leaf around the stuffing, tucking in the sides of the leaf as you roll it up
14. Repeat the process with remaining leaves and stuffing
15. In a medium bowl, combine the tomato juice, sugar and vinegar and stir to blend
16. Pour half of the juice mixture into a large deep skillet with a lid
17. Arrange the filled cabbage rolls in the pot, seam side down
18. Pour the remaining juice mixture over the cabbage rolls
19. Cover and cook over low heat until tender, 20 to 30 minutes
20. Serve immediately

Full List of Dinner Recipes
Full List of Cabbage-Roll Recipes