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Catholic Recipe: Buckwheat Stuffed Cabbage


  • 1 pound buckwheat
  • 1 quart water
  • 3 onions, chopped
  • 1/4 cup butter
  • salt, pepper
  • 3 medium potatoes, cooked and mashed
  • 1 medium head cabbage
  • Details

  • Yield: 6-8 servings
  • Prep Time: 1 1/2 hours
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Ukraine

Also Called: Holubtzi z Kasheyu

An appropriate meatless Lenten dish. Although not a typo, feedback for this recipe comments that 1 pound of buckwheat makes nearly 1 1/2 quarts cooked buckwheat, probably more than this recipe needs, so adjust accordingly.


Wash buckwheat; drain. Place buckwheat in boiling water in saucepan; cook until done and water is completely cooked out. Sauce onions in butter in saucepan. Add buckwheat to onion mixture, seasoning with salt and pepper to taste.

Combine mashed potatoes with buckwheat-onion mixture. Place 2 tablespoons of mixture into cabbage leaves which have been slightly wilted in hot water. Roll. Bake 1 hour at 300° F.

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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