Winter plant-based cabbage rolls with buckwheat, roasted beetroot, and forest mushrooms in apple-plum sauce — variant 14621a67 - photo 1
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Winter plant-based cabbage rolls with buckwheat, roasted beetroot, and forest mushrooms in apple-plum sauce — variant 14621a67

Pikantne Plant-based cuisine Vegan dishes Main dishes 100 min Medium 13 wyświetleń ~26.06 PLN - (0)
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Description

Aromatic, vegan stuffed cabbage rolls that combine the Polish winter pantry: roasted buckwheat with a creamy filling of baked beetroot, chopped wild mushrooms, and a sweet-sour note of apples and dried plums. The dish is hearty yet healthy — instead of fatty meat, we use buckwheat and mushrooms for depth of flavor, while the sauce made from roasted apples and tomato paste adds freshness and lightness. Perfect as a main dish for lunch on winter days; it pairs wonderfully with a light sauerkraut salad or a simple carrot salad. The vivid colors: deep red beetroot, golden buckwheat, and dark spots of plums make it visually appetizing.

Ingredients Used

Ingredients (20)

Servings:
4
  • White cabbage 1500 g
  • Beets (raw) 400 g
  • Dried mushrooms (forest mix, e.g. boletus/porcini) 40 g
  • Dried plums 80 g
  • Onion 1 szt.
  • Garlic 3 ząbki
  • Rapeseed oil 30 g
  • Tomato paste 60 g
  • Vegetable broth 500 ml
  • Apple cider vinegar 15 ml
  • Ground cumin 2 g
  • Ground flaxseed 15 g
  • Dried thyme 2 g
  • Apple 1.1 szt.
  • Toasted buckwheat groats 200 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Black pepper 4 szczypty
  • Parsley 1 pęczek
  • ✨ Opcjonalne
  • Smoked paprika powder (optional) 1 łyżeczka
  • Roasted pumpkin seeds 30 g
💰 Szacowany koszt dania: ~26.06 PLN (6.52 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the mushrooms

1

Soak the dried mushrooms: place 40 g of dried mushrooms in a large bowl and cover with 300 ml of warm (not hot) water at a temperature of about 50°C. Let sit for 30-40 minutes until they become soft and pliable. After soaking, drain the mushrooms, reserving the broth - filter it through a fine sieve or cheesecloth to remove any sand and particles. Cut the mushrooms into small strips or cubes.

Ingredients: Dried mushrooms (forest mix, e.g. boletus/porcini)
Use a ceramic or glass bowl. If the center of the mushrooms is still firm after 40 minutes, extend the soaking time to 60 minutes. Keep the mushroom broth — we will add it to the stock to enhance the flavor.

Preparing the groats

2

Wash the buckwheat under running cold water until the water runs clear. Pour 200 g of buckwheat into a pot, add 400 ml of water (ratio 1:2) and bring to a boil over high heat. Reduce the heat to low and cook covered for 12-15 minutes, until the water is absorbed. After cooking, leave covered for another 10 minutes, then fluff with a fork.

Ingredients: Toasted buckwheat groats
Use a heavy-bottomed pot with a capacity of at least 2 liters and a lid. The groats are ready when the water is absorbed and the grains are firm, not overcooked. If there is still some water after 15 minutes, drain the rest and set aside.

Roasting beets

3

Preheat the oven to 200°C (top-bottom). Clean 400 g of beets (unpeeled), wrap each in aluminum foil or place in a baking dish and drizzle with 1 tablespoon (15 g) of rapeseed oil. Bake for 45-60 minutes, until the beets are tender when pierced with a knife. Once cooled, peel off the skin (it comes off easily) and grate the beets on a coarse grater or finely chop them.

Ingredients: Beets (raw), Rapeseed oil
The best are small, uniform beets — bake longer if necessary. If you're in a hurry, you can slice the beets and bake for 30-35 minutes, but the caramelization effect will be weaker.

Filling — sautéing vegetables

4

Chop 150 g of onion into small cubes and 15 g of garlic into thin slices. In a large skillet, heat 15 g of rapeseed oil (1 tablespoon) over medium heat. Add the onion and sauté for 6-8 minutes until it becomes golden and translucent. Add the garlic and sauté for 30-45 seconds until it starts to smell fragrant, being careful not to burn it. Add the drained and chopped mushrooms and 2 teaspoons (4 g) of ground cumin and sauté for another 4-5 minutes until the mushrooms evaporate and soften.

Ingredients: Onion, Garlic, Dried mushrooms (forest mix, e.g. boletus/porcini), Rapeseed oil, Ground cumin
Use a pan with a diameter of 26-28 cm with a thick bottom. If the onion starts to burn, reduce the heat. The mushrooms should be elastic and not watery after frying.

Filling — combining ingredients

5

To the pan with mushrooms, add the grated beetroot (from step 3), chopped dried plums (80 g), and grated apple (200 g). Sauté for 3-4 minutes until the apple starts to soften. Transfer the contents of the pan to a large bowl. Add the cooked buckwheat, 15 g of ground flaxseed mixed with 45 g of warm water (let sit for 5 minutes until it thickens), 2 teaspoons (4 g) of dried thyme, and 30 g of chopped parsley. Mix the filling thoroughly - it should be moist, cohesive, but not watery.

Ingredients: Beets (raw), Dried plums, Apple, Toasted buckwheat groats, Ground flaxseed, Dried thyme, Parsley, Dried mushrooms (forest mix, e.g. boletus/porcini)
Use a large bowl for easy mixing. Filling consistency: when you form a ball with a spoon, it should hold its shape; if it is too crumbly, add 1-2 tablespoons of cooked groats or a little mushroom broth.

Preparing the cabbage leaves

6

Tear off about 10-12 nice outer leaves from the cabbage head. In a large pot, bring 3 liters of salted water to a boil. Add the leaves to the boiling water in batches of 2-3 leaves and blanch for 2-3 minutes, until they become flexible and can be easily rolled. Remove with a slotted spoon and quickly transfer to cold water (a bowl of ice-cold water) to stop the cooking process. Trim the tough veins at the base of each leaf with a thin knife — this will make rolling easier.

Ingredients: White cabbage, Salt
Use a wide pot so the leaves can float freely. The leaf is ready when it bends without breaking and is soft but not overcooked. Cooling in cold water makes it easier to handle the leaves later.

Assembly of cabbage rolls

7

On a clean board, lay the cabbage leaf flat side up. In the center of the leaf, place 2-3 tablespoons (about 60-80 g) of filling (the amount depends on the size of the leaf). Fold the sides of the leaf inward, then roll from the side of the main vein upwards to create a tight package. Repeat until you use up the filling. Arrange the cabbage rolls tightly in a baking dish seam side down.

Ingredients: White cabbage, Toasted buckwheat groats, Beets (raw), Dried plums, Apple
For wrapping, use a large board and a sharp knife to trim the nerves. The cabbage rolls should be placed tightly so they do not unfold during baking. If the leaves break, use smaller pieces and connect them by layering a few on top of each other.

Apple-Plum Sauce

8

In a small pot, add 60 g of tomato paste, 200 ml of vegetable broth, and 100 ml of the mushroom soaking liquid (if you have it). Add 1 tablespoon (15 g) of apple cider vinegar and 1 teaspoon of sugar (optional 5 g) or a bit of apple juice for balance. Cook on low heat for 8-10 minutes, stirring until the sauce thickens slightly. Taste and season with salt (about 1-2 g more) and pepper.

Ingredients: Tomato paste, Vegetable broth, Apple cider vinegar, Dried mushrooms (forest mix, e.g. boletus/porcini)
Use a wooden spoon to stir. The sauce should be smooth and slightly tangy — if it's too sour, add a bit of maple syrup or sugar; if it's too sweet, adjust with vinegar.

Baking cabbage rolls

9

Pour the stuffed cabbage into the prepared sauce so that the sauce reaches 1/3 of the height of the cabbage rolls. Cover the dish with a lid or tightly with aluminum foil and place it in the oven preheated to 180°C. Bake for 30 minutes covered, then remove the lid and bake for another 10-15 minutes to lightly caramelize the top.

Ingredients: Tomato paste, Vegetable broth, White cabbage
A baking dish measuring about 30x20 cm will be suitable. Baking covered prevents the filling from drying out. After removing the cover, watch closely to avoid burning the top — it should be golden.

Serving

10

Remove the stuffed cabbage rolls from the oven and let them rest for 5 minutes. On a plate, arrange 2-3 cabbage rolls per serving, drizzle with a spoonful of sauce. Sprinkle with 30 g of toasted pumpkin seeds (optional) and fresh parsley. Serve with a light salad of pickled cabbage or roasted potatoes.

Ingredients: Roasted pumpkin seeds, Parsley, Tomato paste
Use a pot or slotted spoon to remove the cabbage rolls. Serve the cabbage rolls warm — the filling should be hot inside, and the leaf should be soft and not falling apart.

Fun Fact

💡

In traditional Polish homes, stuffed cabbage was mainly prepared with meat, but buckwheat and mushrooms were once a popular light filling in mountain homes — this dish refers to that tradition, combining the umami of mushrooms with Polish buckwheat.

Best for

rodzinny obiad zimowy wegańskie spotkanie świąteczne przyjęcie obiadowe dla gości

Tips

🍽️ Serving

Serve the stuffed cabbage hot with a spoonful of sauce; you can place a layer of delicate sauerkraut salad or leftover roasted beets in the center of the plate. For a contrasting effect, add garlic plant-based yogurt (not vegan? use plant-based buttermilk) as a side.

🥡 Storage

After cooling, store in the refrigerator in an airtight container for up to 3 days. To reheat, place in the oven at 160°C for 15-20 minutes covered, or heat in a pan with a few tablespoons of broth. Do not freeze whole cabbage rolls for longer than 2 months — it's better to freeze individual portions in airtight containers.

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