Cabbage rolls with beef and buckwheat

Preparation

1. 
   1

   Boil the buckwheat in salted water for 8 minutes until half-cooked, drain and let it cool.

2. 
   2

   Cut out the cabbage core and put the head into a large pot of boiling water. Peel off the leaves as they soften, let them cool and trim the thick ribs.

3. 
   3

   Finely chop the onion and grate the carrot. Fry half of the vegetables in the oil.

4. 
   4

   Mix the minced beef with the buckwheat, the fried vegetables, salt and pepper.

5. 
   5

   Place a spoonful of filling on each leaf and fold it into a parcel. Pack the rolls tightly in a pot or baking dish.

6. 
   6

   For the sauce, fry the remaining vegetables, add the thawed, chopped tomatoes, water, bay leaf and salt. Simmer for 10 minutes, then stir in the sour cream.

7. 
   7

   Pour the sauce over the rolls and braise covered over low heat for 45–50 minutes, or bake at 180 °C for 50 minutes.