It is not just tasty, but very tasty. All four components of this dish: buckwheat, mushrooms, meat and cabbage – get along well with each other.

Summary

Ingredients

• Cabbage 1 head
• Buckwheat – 1 glass of cereal
• Mushroom caviar from forest mushrooms – 250g
• Meat (pork or beef) – 250-400g
• Onion – 1 large onion
• Any fat – 2 tbsp
• Sour cream – 150g
• Salt
• Ground black pepper
• Dry marjoram – 1 teaspoon
• Flour – 1 tbsp
• Parsley and dill
• Meat broth – 0.5l

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Instructions

1. Cut meat into 2x2 cm pieces. From meat scraps and bones, prepare 500 ml (about 2 cups) meat broth by simmering for 20-30 minutes.
2. Clean forest mushrooms and boil for 8-10 minutes. Drain well, then fry with finely chopped onion, salt, and pepper in a pan over medium heat for 5 minutes. Grind the cooled mushroom mixture in a meat grinder to make a paste.
3. Rinse buckwheat cereal and cook in water for 15-20 minutes until tender. (Optional: you can use raw buckwheat without cooking.)
4. Cut out the core from the cabbage head. Blanch the whole head in boiling salted water for 8 minutes. Carefully remove the softened leaves, trim away thick ribs, and reserve some torn leaves for the baking dish.
5. Mix the cooked buckwheat with the ground mushroom paste in a bowl.
6. Season the meat pieces with salt and pepper. Heat 2 tbsp fat in a large pan over medium-high heat and brown the meat for 5-8 minutes. Add finely chopped onion and cook for 3-5 minutes. Sprinkle 1 tbsp flour over the mixture, stir well, and cook for 1 minute.
7. Reduce heat to medium. Stir in 150g sour cream and 1 tsp dry marjoram. Add more spices if desired. If the sauce is too thick, thin it with a little broth. Keep warm.
8. Place a full tablespoon of buckwheat-mushroom filling on each cabbage leaf. Fold in the sides and roll tightly to form a compact roll.
9. Line a baking dish with torn cabbage leaves. Arrange the rolls seam-side down and pour salted broth to come halfway up the rolls. Cover the top with more cabbage leaves.
10. Bake at 200°C (392°F) for 40 minutes.
11. Remove from oven and carefully discard the top cabbage leaves. Distribute the meat sauce evenly over the rolls. Return to the oven at 180°C (356°F) and bake for 30-40 minutes until the pork reaches an internal temperature of 63°C (145°F).
12. Garnish with chopped fresh parsley and dill. Serve immediately.