Gołąbki with buckwheat and mushrooms

Remove damaged leaves and cut out the cabbage core. Lower the cabbage into a large pot of boiling water. After about 10 minutes, peel off the outer leaves as they soften. Return the cabbage to the water between removals if needed. Drain the leaves and shave down their central ribs without cutting through.

Rinse and drain the buckwheat. Bring the water to the boil in a saucepan with 1 g salt. Add the buckwheat, cover and cook gently for about 15 minutes until the water is absorbed and the grains are tender. Take off the heat.

Clean and finely dice the mushrooms. Peel and chop the medium onions. Soften in 20 ml oil over medium heat for about 8 minutes. Transfer to a bowl. Heat the remaining 20 ml oil in the same pan. Cook 450 g mushrooms for about 10 minutes until their liquid evaporates. Add the buckwheat, onions, 3 g salt and pepper. Stir over low heat for 5 minutes, then cool for 10 minutes.

Heat the conventional oven to 180 °C. Divide the filling between the large cabbage leaves. Fold in the sides and roll up to enclose it. Line a deep baking dish with the small leaves. Arrange the rolls on top, seam down. Pour in 1000 ml stock. Cover and bake for 45 minutes, then uncover and bake for another 15 minutes until the cabbage is tender.

While the rolls bake, peel and chop the small onion. Soften in the butter over medium heat for about 5 minutes. Add the remaining 100 g mushrooms and cook for 5 minutes. Sprinkle in the flour and stir for 1 minute. Add the cream, remaining 125 ml stock and remaining 2 g salt. Simmer for about 5 minutes until thickened. Spoon the sauce over the cabbage rolls.