Cabbage leaves stuffed with buckwheat

Directions

• Cover the wild mushrooms with boiling water and set aside for 10 minutes to soften, then cook in the soaking liquid for 30 minutes.
• Cook buckwheat in salted water for 15 minutes. Drain and set aside.
• Gently fry the onions until golden brown and add to the buckwheat. Finely chop and sautee the mushrooms, add the buckwheat and mix well. Season to taste with salt, black pepper and Schwartz Spicy Italian seasoning. You can add a splash of Maggi or soy sauce instead of salt – make sure you don’t over season.
• Boil a large pan of lightly salted water. Discard the outer cabbage leaves. Loosen and separate the remaining leaves taking care not to tear them. Blanch the leaves in batches for 1 minute until softened, then drain and cool. Use any torn and very small leaves to line the bottom of the pan in which you’ll cook the cabbage parcels.
• Cut out the hard stalk out of each leaf. Spread one large or two smaller leaves on your left palm and put 2 tablespoons of buckwheat in the middle. Gather the edges and roll into a tight parcel. Arrange the cabbage parcels tightly in the pan. Sprinkle generously with the Spicy Italian seasoning and Maggi or soy sauce. Add 200ml chicken stock, cover with a lid and cook on low heat for 30 minutes minutes.
• To make the wild mushroom sauce, cover the quartered shallots and thyme sprigs with dry sherry. Cook on low heat and reduce by half. Add the wild mushroom stock, salt and pepper to taste and cook for 5 minutes. Add the cream and the shallot paste, cook for a minute, check the seasoning and take off the heat. Serve with cabbage parcels.