No. 2452 — Stuffed Cabbage with Mushroom Sauce

Clean 1–2 heads of cabbage, bring to the boil twice, drain in a sieve and let the water run off. Prepare a firm buckwheat porridge from ½ pound of groats, mix in ⅛ glass of walnut or poppy-seed oil, a little salt and finely chopped mushrooms. Fill the cabbage leaves with this porridge, tie them with thread and place in an oiled frying pan. Brush with oil, sprinkle with breadcrumbs and fry until browned.

For the sauce, boil 6 dried porcini mushrooms with salt, 1 onion and 2–3 whole peppercorns. Fry a finely chopped onion with 2 tablespoons of oil and 1 tablespoon of flour, thin with 2¼ glasses of the mushroom stock and boil well. Add the sliced mushrooms, bring to the boil once more and pour over the cabbage.