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Buckwheat Cabbage Rolls

Buckwheat Cabbage Rolls These cabbage rolls taste even better the second day, reheated. The nutty taste of the buckwheat goes well with peanut butter.

Serves 4-6.



  • 12 whole cabbage leaves
  • 3 c water, divided use
  • 1 c buckwheat groats
  • 1/2 tsp salt
  • 6 green onions, thinly sliced
  • 6 Tbsp minced parsley
  • 1/4 c creamy peanut butter
  • 1/4 c raisins
  • 2 T sesame seeds


  • 2 tsp olive oil
  • 6 T minced bell pepper
  • 6 T minced onion
  • 1/4 tsp salt
  • 2 c tomato sauce
  • 2 T raw cane sugar
  • 1 T apple cider vinegar
  • 1/4 c water


  1. Place 1 c of the water in a large pot and add the cabbage leave.
  2. Bring to heat, cover, lower heat, and simmer 15 minutes or until tender.
  3. Drain and set aside.
  4. Put buckwheat, salt and 2 c of the water in a medium saucepan and bring to a boil, lower heat, cover, and simmer 15 minutes.
  5. In bowl, mix buckwheat with green onions, parsley, peanut butter and raisins. Divide evenly between cabbage leaves.
  6. Roll up the stuffed cabbage leaves, tucking in sides until they form a “burrito shape”.
  7. Place in oiled 11? X 9? baking dish.
  8. Preheat oven to 350 degrees F.
  9. Mix sauce ingredients in a pan and bring to heat.
  10. Lower temperature, and simmer 5 minutes, stirring occasionally.
  11. Pour a spoonful of sauce over each cabbage roll.
  12. Cover the baking dish tightly with tin foil and bake for 45 minutes until hot and tender.
  13. Sprinkle with sesame seeds.

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