Halupki Stuffed with Buckwheat Groats is a traditional Slovakian recipe for a classic dish of cabbage leaves stuffed with a mix of buckwheat groats, rice and egg. The full recipe is presented here and I hope you enjoy this classic Slovakian version of: Halupki Stuffed with Buckwheat Groats.
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Ingredients:
1 large head of cabbage
800ml passata (tomato sauce)
60g fried onions
For the Filling:
1 large onion, chopped
2 celery sticks, chopped
80ml oil
550g cooked buckwheat groats
210g cooked white rice
1 eggs
1 garlic clove, minced
1/4 tsp freshly-ground black pepper
60ml passata (tomato sauce)
Method:
Bring a pan of water to a boil, add the cabbage and par-boil until the leaves begin to separate. Remove the cabbage then separate the leaves and remove carefully so as not to tear.
In the meantime, heat the oil in a pan and use to fry the onions and celery for about 8 minutes, or until soft. Add all the remaining ingredients for the filling then stir to mix and take off the heat.
Remove any thick stem based from the cabbage leaves and split the base of the stem. Flatten the leaf and add 2 tbsp of the filling near the top of the leaf. Fold the leaf over the filling to cover then tuck in the sides and roll the leaf tightly.
Line the base and sides of a large pot with any small and left-over leaves then pack the stuffed cabbage leaves tightly in layers over the top. Pour the passata over the top then cover scatter the fried onions over and transfer to an oven pre-heated to 180°C and bake for about an hour, or until the cabbage is tender.
