Stuffed cabbage with buckwheat and mushrooms
Brew the cabbage in salted water. Boil 0.5 liters of water, add the rinsed grits and cook approx. 30 minutes. Mushrooms cooked until tender in a finely cut pieces, mix with buckwheat and add salt to taste. Then put portions on the prepared cabbage leaves and wrap. Put it in a pot and stew with prepared earlier sauce. Sprinkle with dill.
Autor: Janina Rosłon
250 g buckwheat
10 g of dried porcini mushrooms