Cabbage rolls stuffed with buckwheat hash and mushrooms
1 kg fresh white cabbage,
2 tbsp fat,
50 g dried mushrooms,
1 cup buckwheat groats,
1 tbsp bread crumbs, salt, pepper,
2 tbsp butter for dressing.
Parboil a head of cabbage. Remove the leaves, cut off thick cabbage veins, place the leaves on towel overlapping one another to form a long strip. Put the stuffing onto this strip of leaves, roll it up, place onto dripping pan greased with fat, brush with beaten eggs, sprinkle with bread crumbs and bake in oven. Stuffing: cook a thick hash of buckwheat groats, cool, add chopped hard-boiled eggs, cooked chopped mushrooms fried with onions, salt, pepper. Mix well. Serve cut in slices covered with melted butter and sprinkled with chopped parsley.