CABBAGE STUFFED WITH BUCKWHEAT AND MUSHROOMS

Clean the cabbage and cut out the bitter part from the inside carefully. Boil water in a big pot and put cabbage inside. Cook it for 3 minutes. Take it out and take all the leaves that come off easily. Than put it in the water again and repeat the process until all of the leaves come off. Press the leaves so they are as flat as they can be.

Cook buckwheat in slightly salted water. Clean mushrooms carefully and slice them finely. The same with the onion. Slice the garlic also. Preheat a pan, put a spoon of butter, onion, garlic and mushrooms onto it. Let it simmer for a while. Mix it all with buckwheat and add marjorjam, a fine hint of pepper and hashed parsley. Taste it and add some salt if needed. Try to cut out the so called ‘veins’ from each and every cabbage leaf.

Put a portion of filling in the middle of the leaf. Roll it from the sides to the middle to cover the filling. Starting from the bottom form a roll out of it.

Take a pot with a thick bottom and cover the bottom with cabbage leaves. Next, place the rolls tightly, one next to the other, on the leaves. Cover it all with your vegetable broth and then with the rest of your cooked cabbage leaves. Add a spoon of butter and simmer it for about 40 minutes.