Who has tried the traditional cabbage rolls? The ones with rice/meat mixture rolled into boiled cabbage leaves? Well when my sister and I were little we hated basically any dish with meat in it so my mom came up with this lovely alternative. There’s no meat at all and by switching out the heavy cream for coconut milk it becomes 100% vegetarian! I’m hoping to soon film more of my recipes and share on our YouTube channel but for now some pictures will just have to do. So without further ado here’s the recipe.
This is everything you’re going to need for the recipe (I ended up needing 2 cans of coconut milk instead of 1)
– 1 large cabbage
-2 large carrots
-1 celery stalk
-1 large white onion
-3 cups dry buckwheat
-6 cups water
-ground black pepper
– 2 cans coconut milk
1. Cut out the core from the cabbage as pictured above and place in a large pot of boiling water. As the outer leaves cook and loosen away from the head remove them carefully to a platter to cool. Keep doing that until all the leaves are done.
2. Chop onions and celery and grate the carrots for the zazharka.
3. To a large pan on medium heat, add a big splash of olive oil and add your carrots, celery, onion. Season with garlic salt and black pepper. I used about 1.5 Tbsp of garlic salt and 1.5 Tsp of black pepper. Don’t keep adding oil, it will become too greasy. If your pan/veggies become dry or start burning either turn down your heat or add 1/3 cup of water. I cover the pan and let it simmer on low for about 10 min.
*during this time remember to keep checking the cabbage leaves and removing as needed
4. Once the carrot mixture is soft and translucent add in 1 can of coconut milk and 1/3 cup teriyaki sauce. Let it simmer for a few minutes then remove from heat.
5. In a separate pot add in 3 cups buckwheat and 6 cups water. Bring to a boil, reduce to a simmer, cover and let it simmer for 10 min on low heat. Then remove from heat but keep it covered for it to fluff up. (Basically cooks the same as rice).
6. In a small pot make the extra sauce: add in the remaining can of coconut milk and 1/3 cup of teriyaki sauce. Simmer until it comes together.
7. In a large bowl put in your cooked (cooled) buckwheat, 1 1/2 cups of the cooked zazharka, and all of the sauce mix made in step 6. Season with more salt and pepper if needed. Mix to combine.
8. Fill each cabbage leaf with the mixture and roll (like an egg roll) to close. I lay them down in a glass baking dish. It’s ok if you need to layer them. Cover with the remaining zazharka.
9. Bake at 350•F for 15 minutes and it’s done.! Enjoy with some sour cream or whatever you usually take on cabbage rolls.
Hope you enjoy our spin on this Slavic dish. Comment below if you try it out and how you liked it! Thanks for stopping by our family blog.