A method of preparing
Soak the mushrooms and cook until soft. After cooking finely cut. Remove the outer cabbage leaves, cut out the cabbage-stump and boil it . When cooled, divide the cabbage leaves and remove their thick nerves. Cook the buckwheat groat in broth of the mushrooms, adding 2 tablespoons of butter. Peel the onion, chop and stew in butter. Then add the groat, mushroom and marjoram. Mix everything. Prepared filling put down on cabbage leaves and roll in balls. The bottom of baking dish cover with cabbage leaves, on them arrange cabbage rolls and pour the stock of mushrooms. At the top of the cabbage rolls put small pieces of butter, cover with the lid and bake 40 minutes in 160 (°C). After 40 minutes pour off the stock and season it with cream and flour. Pour back the resultant sauce, into cabbage rolls, and roast for about 10 minutes more.