1. 1

   Step 1

   Soak the dried mushrooms overnight. The next day, cook covered until soft for 30 minutes.

   Timer 30 min
2. 2

   Step 2

   Rinse the buckwheat, cover with 200 ml of water, add salt, and cook for 15 minutes. Let the liquid evaporate and cool down.

   Timer 15 min
3. 3

   Step 3

   Remove the mushrooms from the liquid and grind them in a food processor together with the onion.

4. 4

   Step 4

   In a bowl, mix 700 g of ground meat, the ground mushrooms with onion, and the cooked buckwheat. Season with salt and pepper, and knead well.

5. 5

   Step 5

   Form small, oblong patties from the meat mixture.

6. 6

   Step 6

   Cut the core out of the cabbage. Place in boiling water and cook for 10 minutes, gradually removing the softened leaves.

   Timer 10 min
7. 7

   Step 7

   Trim the thick veins from the cabbage leaves. Place a portion of the meat mixture on each leaf and roll up tightly like croquettes.

8. 8

   Step 8

   Line the bottom of a large pot with the remaining cabbage leaves. Arrange the cabbage rolls on top, seam side down.

9. 9

   Step 9

   Pour 1500 ml of broth over the cabbage rolls, cover, and cook for 45 minutes until the cabbage is tender.

   Timer 45 min
10. 10

    Step 10

    Add 300 g of tomato purée and 1 tablespoon of tomato paste, then gently shake the pot.

11. 11

    Step 11

    Mix 1 tablespoon of flour with a tablespoon of sauce from the pot to ensure there are no lumps. Pour into the pot and stir.

12. 12

    Step 12

    Season with 1 tablespoon of oregano, 1 teaspoon of paprika, salt, and pepper. Cook uncovered for 10 minutes.

    Timer 10 min

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