👨‍🍳 Инструкции

1. 1

   Soak dried mushrooms in warm water for at least 30 minutes. Drain, reserving the soaking liquid, and finely chop the mushrooms.

   💡 Профессиональные советы: Ensure mushrooms are thoroughly cleaned before soaking.
2. 2

   Cook buckwheat groats according to package directions. Drain and set aside.

   💡 Профессиональные советы: Do not overcook the buckwheat; it should remain slightly firm.
3. 3

   Core the cabbage and carefully remove the leaves one by one. Blanch the leaves in boiling water for 3-5 minutes until pliable. Trim the thickest part of the central rib from each leaf.

   💡 Профессиональные советы: Use a sharp knife to carefully separate leaves without tearing them.
4. 4

   In a large skillet, melt butter over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.

   💡 Профессиональные советы: Sweating the onions brings out their sweetness.
5. 5

   Add the chopped mushrooms to the skillet and cook until any liquid has evaporated and mushrooms are lightly browned, about 8-10 minutes.

   💡 Профессиональные советы: This step concentrates the mushroom flavor.
6. 6

   In a large bowl, combine the cooked buckwheat, sautéed mushroom and onion mixture, chopped dill, chopped marjoram, salt, and pepper. Mix well.

   💡 Профессиональные советы: Taste the filling and adjust seasoning as needed.
7. 7

   Place a portion of the filling onto each blanched cabbage leaf. Fold in the sides and roll up tightly to form a neat parcel.

   💡 Профессиональные советы: Ensure the filling is well-contained to prevent it from spilling out during cooking.
8. 8

   In a large pot or Dutch oven, combine the reserved mushroom soaking liquid (strained to remove grit), vegetable broth, tomato paste, bay leaves, and allspice berries. Bring to a simmer.

   💡 Профессиональные советы: Straining the mushroom liquid is crucial to avoid any sand or grit.
9. 9

   Carefully place the stuffed cabbage rolls into the simmering liquid. Ensure they are mostly submerged. Cover the pot and simmer gently for 1 hour to 1 hour 30 minutes, or until the cabbage is very tender and the filling is heated through.

   💡 Профессиональные советы: Low and slow simmering is key for tender cabbage rolls.
10. 10

    Remove bay leaves and allspice berries before serving. Serve hot, with a spoonful of the cooking liquid.

    💡 Профессиональные советы: These are excellent served with a dollop of sour cream or a side of crusty bread.