Unlocking the secret: Groats elevate classic cabbage rolls

I add groats to the stuffed cabbage filling. They have many health benefits and a rich flavour, perfectly complementing the young cabbage, giving the rolls a unique character. You can use different types of groats, each bringing something unique to the dish. For instance, buckwheat groats add a bold flavour, while barley groats pair excellently with meat and vegetables.

Groats are a much healthier alternative to white, refined rice. It's worth experimenting and replacing rice with groats wherever possible, especially when preparing the filling for stuffed cabbage rolls.   

• Buckwheat groats: excellent for those who like bold flavours. Roasted buckwheat groats have an intensity that the white, unroasted variety lacks. However, it is the white variety that works well with mushrooms and onions, creating a perfect duo.
• Barley groats: you can choose rural, hulled, or even quinoa or millet groats. Barley groats combine best with meat, mushrooms, or vegetables.

Ingredients:

For the cabbage rolls:  

• 1 large head of young cabbage,
• 2 tablespoons of oil.

For the filling:                    

• 600g of minced pork,
• 150g of barley groats,
• 1 large onion,
• 2-3 tablespoons of oil,
• 2 tablespoons of tomato puree,
• marjoram,
• salt, pepper.

For the sauce:                         

• 2 tablespoons of butter,
• 2 tablespoons of flour,
• 250ml of broth,
• 250ml of tomato passata,
• 100ml of cream,
• ground chilli pepper,
• dill,
• salt, pepper.

Preparation method:        

1. Blanch the cabbage and separate the leaves. Cook the groats in salted water, drain, and cool. Chop the onion and sauté in oil.
2. Combine the minced meat with the groats, onion, tomato puree, marjoram, salt, and pepper. Mix thoroughly.
3. In a saucepan, melt the butter, add flour, and fry. Gradually add broth, stirring until the sauce thickens. Add the passata and cream, season with salt, pepper, ground chilli pepper, and chopped dill.
4. Place a portion of the filling on each cabbage leaf and form rolls. Grease a baking dish with oil, place the rolls in it, pour over the sauce, and cover with the remaining cabbage leaves.
5. Bake the stuffed cabbage rolls for about an hour at 180°C.