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:
- Pull off large outer cabbage leaves and some smaller ones. Wash, cut out bottom core with paring knife.
- Cook in boiling water to cover for about five minutes or until leaves soften. Drain.
- Melt butter or margarine, add mushrooms, saute on low flame for three – four minutes.
- In separate skillet fry bacon until slightly crisp, remove excess oil, mince and set aside.
- Boil 1 cup of water. Season with salt and pepper. Stir in LifeField Buckwheat.
- Reduce heat, gently stir, cover and simmer 8 – 10 minutes.
- Transfer to bowl.
- Incorporate mushrooms, bacon, scallions into LifeField Buckwheat, mix well.
- 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.
- Fold and shape stuffed leaves into a compact round. Arrange in a casserole with sealed edge of leaves down.
- 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
- In saucepan heat butter, add onion, celery, green pepper. Cook for five minutes.
- Acid tomatoes, simmer for five minutes.
- Spoon glaze onto stuffed cabbage after removing casserole from oven
- Serve on platter with vegetable garnish.
ENJOY this delightful treat from LifeField Buckwheat !
Makes 4 hearty servings
