1 head of savoy cabbage

500 g cooked buckwheat

1 bag 500 grams frozen wild mushrooms

or 120 gram dried wild mushrooms

2 red onions

4 cloves fresh garlic

50 ml olive oil

salt, pepper

1. Remove the damaged leaves from the cabbage, cut out the core, and place it in a large pot. 

2. Pour boiling water over it and cook for a few minutes. 

3. Remove the cabbage and gently remove the soft leaves. 

4. Place the cabbage back into the pot with boiling water and repeat until all leaves are removed. 

5. Cut off the thick nerves of the leaves, being careful not to damage them. Wash the groats, drain them, and pour 600 ml of cold water (1.5 measures of groats) into a pot.

6. Salt the water and put the groats on high heat. 

7. When it boils, reduce the heat and cook for about 10 minutes until the groats absorb the water. Cover the pot while cooking. 

8. Turn off the gas and set aside the groats for another 10-15 minutes. 

9. Rinse the mushrooms, pour some cold water, and cook until they are soft. 

10. Chop the onion and garlic, and fry in olive oil until soft. 

11. Drain and chop the mushrooms, but don't throw away the broth (we will make sauce from broth). 

12. Add mushrooms to the onion & garlic, fry all together for 2-3 minutes

13. Mix the groats with onion and mushrooms. 

14. Season to taste. 

15. Line a roasting tray with cabbage leaves, place some stuffing on the leaf, fold the edges inwards, roll it up, and place it in a roasting tray.

16. Curl down the end of the roll. 

17. Arrange all the stuffed cabbage rolls like this. Pour a little water into a roasting tray to protect it from burning.

18. Cover the cabbage rolls with cabbage leaves.

19. Cover with a lid and place in the oven, heated to 180 degrees, for about an hour.

Cabbage leaves at the bottom and top protect the cabbage rolls from burning.

Wild mushrooms sauce you can make from scratch following recipe or by using left over broth from cooking dry mushrooms.

Reheat left over mushrooms broth, mix two tbsp corn flour with 1 tbsp water add to leftover broth, add extra salt & pepper if needed and keep stirring until will thicken.

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