Recipe for: Winter Cabbage Rolls with Buckwheat, Forest Filling, and Roasted Beet Purée (vegan version) - photo 1
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Recipe for: Winter Cabbage Rolls with Buckwheat, Forest Filling, and Roasted Beet Purée (vegan version)

Pikantne Plant-based cuisine Main dishes Regional Cuisine of Poland 120 min Medium 9 wyświetleń ~42.20 PLN - (0)
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Description

A modern, plant-based reinterpretation of traditional stuffed cabbage: gently blanched leaves of fresh cabbage envelop a filling of roasted buckwheat and forest mushrooms, with the addition of sauerkraut for depth of flavor. The dish is complemented by a creamy, slightly sweet and sour mousse made from roasted beets and an aromatic chutney made from Polish apples and plums. This winter, hearty dish combines local products (beets, cabbage, mushrooms, buckwheat, apples, dried plums) and modern cooking techniques: roasting, toasting, chutney reduction, and baking the rolls. Perfect for a family winter dinner or as a main vegan dish for a celebration — it looks impressive on the plate thanks to the contrast of the deep beet color and the golden rolls.

Ingredients Used

Ingredients (18)

Servings:
4
  • Raw buckwheat groats 200 g
  • White cabbage (for wrapping, leaves) 800 g
  • Sauerkraut (preferably homemade) 200 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Apple cider vinegar 30 ml
  • Rapeseed oil 30 g
  • Dried plums 100 g
  • Ground cumin 2 g
  • Apple 1.1 szt. (~200 g)
  • Beets (raw) 500 g
  • Wild mushrooms (fresh) 200 g
  • Tofu 200 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • Parsley 0.7 pęczek (~20 g)
  • ✨ Opcjonalne
  • Plant-based sour cream (soy) - optional 100 g
  • Roasted pumpkin seeds 30 g
💰 Szacowany koszt dania: ~42.20 PLN (10.55 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Preheat the oven to 200°C (top-bottom). Wash the beets under running water and dry with a paper towel. Trim the ends, leaving the skin on. Place the whole beets in a baking dish, drizzle with 1 tablespoon (15 g) of rapeseed oil, and sprinkle lightly with salt. Cover with aluminum foil. Put in the oven for 60–75 minutes (the time depends on the size of the beets) until they are soft; you can check with a skewer — it should go in smoothly.

Ingredients: Beets (raw), Rapeseed oil, Salt
Use kitchen gloves when removing the foil — the steam is hot. If the beets are small, reduce the baking time to 45–50 minutes. Bake on the middle rack of the oven.

Buckwheat

2

Pour the buckwheat into a fine sieve and rinse it under cold water until the water runs relatively clear. In a pot with a capacity of at least 2 liters, bring 400 ml of water to a boil (the water is not listed; use filtered), add 1 g of salt. Add the buckwheat, stir, reduce the heat to a gentle simmer, cover, and cook for 12–15 minutes until it absorbs the water. After cooking, let it sit covered for 8–10 minutes, then fluff with a fork to separate the grains.

Ingredients: raw buckwheat groats, Salt
Use a pot with a thick bottom (2–3 mm) to avoid burning. Properly cooked groats should be fluffy, not mushy; when you press a grain between your fingers, it should retain its structure.

Mushroom filling

3

Chop the onion into small cubes (about 5 mm). Cut the mushrooms into pieces of a similar size. Heat 15 g of rapeseed oil in a large pan over medium heat. Add the onion and sauté for 4–6 minutes until it becomes translucent and starts to turn slightly golden. Add the chopped mushrooms and sauté for 8–10 minutes, stirring occasionally, until most of the water evaporates and the mushrooms are lightly browned. Add the minced garlic (2 cloves = 10 g) and sauté for 30 seconds. Then add the finely chopped sauerkraut (rinsed briefly if very sour) and ground caraway seeds. Sauté for another 3–4 minutes to combine the flavors. Season with salt and pepper to taste. Transfer the filling to a bowl and mix with the cooked buckwheat and crumbled smoked tofu (break it up with a fork into pea-sized pieces). Taste: the filling should be distinctly aromatic, slightly sour from the cabbage, and have enough moisture to form rolls (it should not be too dry).

Ingredients: Onion, Garlic, Sauerkraut (preferably homemade), Ground cumin, Rapeseed oil, Tofu, raw buckwheat groats, Salt, Black pepper
Use a wide frying pan (diameter 26–28 cm) with a non-stick coating. Do not overcrowd the pan with mushrooms — fry in a single layer, and if necessary, fry in two batches. A common mistake: adding salt too early — salt accelerates the release of water from the mushrooms, which can hinder browning.

Beetroot puree

4

Once the beets are cooked (check with a skewer), let them cool for 10–15 minutes until they are cool enough to peel by hand or with a knife. Peel off the skin (it should come off easily). Cut into pieces and place in a blender along with 15 ml of apple cider vinegar (half), the remaining tablespoon of oil (15 g), a pinch of salt (about 1 g), and pepper. Blend until smooth. If the mixture is too thick, add 1–2 tablespoons of the cooking water from the groats (or cold water). The puree should be smooth, velvety, and have an intense color — the taste should be distinctly sweet and sour.

Ingredients: Beets (raw), Apple cider vinegar, Rapeseed oil, Salt, Black pepper, Tofu
Use a jug blender or an immersion blender with a container. If you want a smokier touch, add 10–15 g of smoked tofu to the puree before blending. The puree can be prepared in advance — store in the fridge for up to 3 days.

Apple-Plum Chutney

5

Dice the apple into small cubes (about 5 mm), removing the core. Chop the dried plums into smaller pieces. In a small skillet or pot, heat 15 g of rapeseed oil, add the apples and sauté for 4–5 minutes until they soften. Add the plums, 15 ml of apple cider vinegar, 20 g of sugar (if you don't have it, you can skip it and season with more plums), 1 tablespoon of water, and simmer on low heat for 12–15 minutes, stirring — the chutney should thicken and have a slightly sticky consistency. Finally, add 1/3 of the chopped parsley and season to taste.

Ingredients: Apple, Dried plums, Apple cider vinegar, Rapeseed oil, Parsley
Use a small saucepan with a thick bottom, stirring occasionally to prevent the sugar from burning. The chutney can be prepared a day in advance — the flavors will meld nicely.

Assembling the rolls

6

Carefully separate the outer cabbage leaves — about 8–10 of the largest leaves (they should be flexible after blanching). If the leaves are tough, first put on gloves and cut off the hard veins at the base of the stem to make the leaf easier to roll. For each leaf, place 2–3 tablespoons of filling (about 60–70 g), forming a roll along the center of the leaf. Fold the sides inward and roll tightly so that the filling does not fall out. Place the finished rolls seam side down in a greased baking dish with a little oil.

Ingredients: White cabbage (for wrapping, leaves), raw buckwheat groats, Tofu, Sauerkraut (preferably homemade)
Use a wide spoon to scoop the filling. If the leaves break, cover them with a damp cloth and lightly boil for another 2–3 minutes to make them more flexible. Each roll should be compact — if the filling is too crumbly, add a bit of crushed smoked tofu or 1 tablespoon of beetroot puree as a binder.

Baking the rolls

7

Preheat the oven to 180°C. You can place a few tablespoons of leftover filling or a thin layer of beetroot puree (about 2–3 tablespoons) on the bottom of the baking dish with the rolled-up pieces to prevent sticking. Cover the dish with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for another 10–12 minutes, until the rolls are slightly browned. After removing, let it sit for 5 minutes before serving — the filling will stabilize then.

Ingredients: White cabbage (for wrapping, leaves), raw buckwheat groats
The best is a heat-resistant dish measuring about 20x30 cm. Do not bake too long — the rolls should be soft but not dry.

Finishing and serving

8

On a plate, place 1–2 tablespoons of beetroot puree, then arrange 2–3 rolls on top. Next to it, add 1–2 tablespoons of apple-plum chutney. Sprinkle with finely chopped parsley and toasted pumpkin seeds (if using). Optionally, drizzle with a bit of rapeseed oil and serve plant-based cream on the side for drizzling over the rolls.

Ingredients: Roasted pumpkin seeds, Parsley
For serving, use a flat, light-colored plate — the intense color of the beetroot nicely contrasts with the green of the herbs and the gold of the seeds. The dish tastes best warm, but the rolls can also be served at room temperature.

Final tips

9

If you are preparing the dish in advance: you can bake the rolls a day ahead, store them in the fridge, and reheat in the oven for 10–12 minutes at 160°C before serving. Store leftovers in a sealed container for up to 3 days. When freezing: it is best to freeze individual rolls on flat trays, then transfer to a bag — thaw slowly in the fridge and bake for 15–20 minutes.

Do not leave the rolls outside the fridge for longer than 2 hours. When reheating, do not use the microwave for the beetroot puree (it changes the flavor) — it's better to use the oven or a water bath.

Fun Fact

💡

Buckwheat was one of the staple grains in Polish cuisine before the widespread adoption of potatoes and is often used in highlander and eastern Polish dishes. The combination of mushrooms and buckwheat creates a classic, rustic umami, while the addition of beetroot introduces a modern, striking color and sweetness.

Best for

zimowy rodzinny obiad wegańska kolacja świąteczna przyjęcie z gośćmi jako danie główne

Tips

🍽️ Serving

Serve the rolls warm, with 1–2 tablespoons of beetroot puree and a tablespoon of chutney on the side. For a contrast in texture, add toasted pumpkin seeds. They can be served with a simple salad of sauerkraut and carrots or with roasted potatoes.

🥡 Storage

Store beetroot puree and chutney separately in airtight containers for up to 3 days in the refrigerator. Arrange the rolls in a baking dish, cover with plastic wrap, and chill for up to 3 days. Reheat in the oven at 160–170°C for 10–15 minutes. For freezing: cool the rolls, freeze in individual portions; thaw in the refrigerator and bake again.

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