Buckwheat-potato stuffed with bacon
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This recipe I learned from my friend who lives in the West. Ukraine, and she in turn, learned this recipe from my grandmother. I ate these stuffed with meat as a separate dish, they are very light, the diet, although is fat. Of course, I love cabbage rolls with meat, but if no meat and like cabbage, then this is a great alternative.
Ingredients for Buckwheat-potato stuffed with bacon
- Cabbage - 10 PCs
- Potatoes - 450 g
- Buckwheat - 100 g
- Fat - 200 g
- Onion - 200 g
- Carrots - 150 g
- Milk - 300 ml
- Water - 300 ml
Step by step instruction of cooking Buckwheat-potato stuffed with bacon
Salo cut into small cubes.
Fry on slow heat until crackling.
Cabbage leaves in boiling water for 3-5min, then remove and cool.
Chop the onion half-rings.
Carrots grate on a coarse grater.
On fat, which was formed when frying pork rinds, fry the onions and carrots.
Buckwheat boil until soft,
raw potatoes RUB on a large grater.
Mix potatoes, buckwheat and pork rinds, all salt and pepper.
To form cabbage rolls.
The bottom of the pan lay a cabbage leaf and put the cabbage, season with salt.
To fill the cabbage rolls with milk and water. Put the browned vegetables.
Put the cabbage on the fire, bring to boil. Reduce the heat to low and simmer for 40-60 minutes.
When serving, garnish with parsley!