Chinese cabbage roll with buckwheat filling

Ingredients for 4 servings:

• 800 g Chinese cabbage, 8 large leaves
• 5 onions
• 100 ml vegetable stock
• ½ tsp cumin
• 200 g buckwheat (raw weight)
• 4 tbsp sunflower seeds
• ½ cup of crème fraîche, approx. 60 g
• 2 bunch parsley, flat
• 600 g tomatoes, small
• 500 g mushrooms
• 300 g yogurt
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

with braised mushrooms and tomatoes

Rinse the buckwheat in a sieve. Heat salted water in a pot for the buckwheat. Add the buckwheat to the boiling water, bring to a boil briefly in the uncovered pot. Then turn off the heat and cover the buckwheat and let it swell. The cooking and swell time is 15 minutes in total. Meanwhile, for the filling, finely chop the onions and sauté them in the vegetable broth until translucent. Then add the cumin, cooked buckwheat, sunflower seeds, crème fraîche, and chopped parsley, and season with salt and pepper. Bring a larger pot to a boil again. Add the Chinese cabbage leaves to the boiling salted water for 1 minute and blanch. Drain the leaves, spread them out, and spread the buckwheat filling over the leaves. This should make 8 roulades. Roll the leaves into roulades and wrap them with kitchen twine. Quarter the tomatoes and place them in a wide, shallow pot with the cleaned mushrooms. Chop any leftover Chinese cabbage and add it to the pot along with the remaining buckwheat filling. Add the roulades and cover the pot tightly. Simmer over medium heat for 20 minutes, shaking the pot gently every now and then. Then carefully remove the vegetables and roulades from the pot and keep warm. Allow the liquid in the pot to reduce slightly, stir in the yogurt, season to taste, and then pour back over the roulades.