Polish Buckwheat and Mushroom Stuffed Cabbage Rolls

Cooking instructions

1. green cabbage leaves
   Bring a pot of water to a boil. Separate cabbage leaves and blanch 2 large leaves for 2 minutes until pliable; drain and cool.
2. buckwheat groats (dry)salt
   Cook buckwheat in a small pot with 160 ml water and a pinch of salt until tender, about 12 minutes; let stand 5 minutes.
3. cremini mushroomsyellow onionsunflower oilsalt
   Meanwhile, heat oil in a skillet. Saute onion and mushrooms with a pinch of salt until browned and moisture evaporates, 7-8 minutes.
4. buckwheat groats (dry)cremini mushroomssaltblack pepper
   Mix cooked buckwheat with mushroom mixture and black pepper. Taste and adjust salt.
5. green cabbage leaves
   Place filling on each cabbage leaf, fold sides in, and roll tightly. Arrange seam-side down in a small pot.
6. tomato passatavegetable broth (low sodium)
   Add tomato passata and broth, bring to a gentle simmer, cover, and cook 15-18 minutes. Serve with a spoon of the sauce.