Stuffed Cabbage with LifeField Buckwheat and Mushroom Stuffing

1 large head green cabbage
2 tablespoons butter or margarine
1 cup sliced mushrooms
3 slices bacon
2 green onions or scallions sliced
1/2 cup LifeField Buckwheat Groats
1/2 cup chicken broth
salt, pepper to taste

Preparation:

1. Pull off large outer cabbage leaves and some smaller ones. Wash, cut out bottom core with paring knife.
2. Cook in boiling water to cover for about five minutes or until leaves soften. Drain.
3. Melt butter or margarine, add mushrooms, saute on low flame for three – four minutes.
4. In separate skillet fry bacon until slightly crisp, remove excess oil, mince and set aside.
5. Boil 1 cup of water. Season with salt and pepper. Stir in LifeField Buckwheat.
6. Reduce heat, gently stir, cover and simmer 8 – 10 minutes.
7. Transfer to bowl.
8. Incorporate mushrooms, bacon, scallions into LifeField Buckwheat, mix well.
9. Place six to eight large cabbage leaves on flat surface. Insert smaller leaves in each and fill with two heaping tablespoons of LifeField Buckwheat stuffing.
10. Fold and shape stuffed leaves into a compact round. Arrange in a casserole with sealed edge of leaves down.
11. Add chicken broth, cover, bake in preheated oven at 350 degrees for 15 minutes. Add more broth if necessary.

Stewed Tomato Glaze for LifeField Buckwheat Stuffing (optional)
2 tablespoons butter or margarine
1/2 small onion finely chopped
1 stalk celery cut in small pieces
1/4 cup green pepper finely cut
1 small can stewed tomatoes

1. In saucepan heat butter, add onion, celery, green pepper. Cook for five minutes.
2. Acid tomatoes, simmer for five minutes.
3. Spoon glaze onto stuffed cabbage after removing casserole from oven
4. Serve on platter with vegetable garnish.

ENJOY this delightful treat from LifeField Buckwheat !
Makes 4 hearty servings