Buckwheat and mushroom cabbage rolls (with mince beef)

Buckwheat and mushroom cabbage rolls (with mince beef)
  • Serves: 16
  • Preparation: 25 minutes
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Ingredients

1 large or 2 small wombok* (Chinese cabbage)
500 g minced beef
1 cup buckwheat
2 cups water
1 large onion
500 g flat mushrooms
3 tbsp olive oil
¼ tbsp salt
¼ tbsp ground black pepper
2 cups vegetable stock

Method

1

Remove and reserve 16 leaves off the wombok or use two womboks if necessary. The leaves should be big enough to fit about ¾ cup of the filling inside once rolled up. Using a knife gently shave off any thick parts of the leaves.

2

Remove beef from the fridge and leave at room temperature for at least 15 minutes.

3

Place buckwheat in a saucepan, add water and cook, covered for 15 minutes, until water has absorbed and the buckwheat is tender. Strain excess water and leave to cool slightly.

4

Meanwhile, finely dice onion and mushrooms. Heat half the oil in a large frying pan over medium heat. Add onion and cook for 3 minutes, until translucent. Transfer to a large bowl.

5

Return pan to heat, add remaining oil and add mushrooms. Cook, stirring for 3 minutes. Transfer to the same bowl, add minced beef and cooked buckwheat. Season with salt and pepper. Mix well using hands and form into 16 small-fist-sized balls.

6

Bring a litre of water to the boil in a kettle. Carefully pour the water into a large pot. Place the leaves, separated, into the pot. Cover with a lid and simmer gently for 10 minutes for the leaves to soften. Remove from the pot using tongs and set on a plate to cool slightly.

7

Preheat the oven to 180C. Line the base of a large deep baking tray or dish with leftover uncooked wombok leaves. Place a filling log on the cooked leaf and roll up, folding in the sides. Transfer to the baking dish. Repeat with remaining filling and leaves. Pour stock over the rolls. Cover the dish tightly with aluminium foil and bake for 40 minutes.

8

Remove from the oven and serve. Store leftover rolls in the fridge for 2-3 days or freeze for up to 3 months.

9

*NOTE: leftover wombok can be sliced similarly to regular cabbage and used to make slaw. Simply dress with a simple apple cider vinaigrette or with a mustard dressing. Dill goes really well with both renditions.

Ingredients

 1 large or 2 small wombok* (Chinese cabbage)
 500 g minced beef
 1 cup buckwheat
 2 cups water
 1 large onion
 500 g flat mushrooms
 3 tbsp olive oil
 ¼ tbsp salt
 ¼ tbsp ground black pepper
 2 cups vegetable stock

Directions

1

Remove and reserve 16 leaves off the wombok or use two womboks if necessary. The leaves should be big enough to fit about ¾ cup of the filling inside once rolled up. Using a knife gently shave off any thick parts of the leaves.

2

Remove beef from the fridge and leave at room temperature for at least 15 minutes.

3

Place buckwheat in a saucepan, add water and cook, covered for 15 minutes, until water has absorbed and the buckwheat is tender. Strain excess water and leave to cool slightly.

4

Meanwhile, finely dice onion and mushrooms. Heat half the oil in a large frying pan over medium heat. Add onion and cook for 3 minutes, until translucent. Transfer to a large bowl.

5

Return pan to heat, add remaining oil and add mushrooms. Cook, stirring for 3 minutes. Transfer to the same bowl, add minced beef and cooked buckwheat. Season with salt and pepper. Mix well using hands and form into 16 small-fist-sized balls.

6

Bring a litre of water to the boil in a kettle. Carefully pour the water into a large pot. Place the leaves, separated, into the pot. Cover with a lid and simmer gently for 10 minutes for the leaves to soften. Remove from the pot using tongs and set on a plate to cool slightly.

7

Preheat the oven to 180C. Line the base of a large deep baking tray or dish with leftover uncooked wombok leaves. Place a filling log on the cooked leaf and roll up, folding in the sides. Transfer to the baking dish. Repeat with remaining filling and leaves. Pour stock over the rolls. Cover the dish tightly with aluminium foil and bake for 40 minutes.

8

Remove from the oven and serve. Store leftover rolls in the fridge for 2-3 days or freeze for up to 3 months.

9

*NOTE: leftover wombok can be sliced similarly to regular cabbage and used to make slaw. Simply dress with a simple apple cider vinaigrette or with a mustard dressing. Dill goes really well with both renditions.

Buckwheat and mushroom cabbage rolls (with mince beef)

Tags:

 Appetiser, Beef

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