Need
young cabbage leaves
A handful of dried porcini mushrooms
1/3 tbsp. barley grits
1 onion mustard oil salt, black pepper
Preparation
Soak whole grits for overnight. Pour cold water over mushrooms for a few hours. Squeeze the mushrooms preserving the water and cut into julienne strips. Boil the groats on low heat in water under the lid until all the liquid is absorbed.
Fry finely chopped onion and mushrooms in oil over medium heat until onion is soft , salt, pepper, mix with pearl millet. Remove top cabbage leaves, stick a fork into the sprout and drop the sprout into salted boiling water, cook for a couple of minutes.
Trim and remove with a knife, put in ice water, remove the next leaf, and so on. Take the leaves out of the water, dry them, cut off hard veins, roll up the cabbage rolls: put 1 tbsp. l. Put mushroom stuffing on a sheet, roll up into a tube, tucking the edges.
Fry stuffed cabbage rolls on medium heat until they hold their shape. Cook in the steamer for 10-15 minutes.
Pour mustard oil, serve.
