Buckwheat Mushroom Cabbage Rolls with Potato Mash

Ingredients by component

Buckwheat mushroom cabbage rolls

• 800 g sauerkraut leaves
• 180 g dry buckwheat groats
• 300 g button mushrooms
• 120 g onion
• 25 ml olive oil
• 500 g tomato passata
• 400 ml water
• 2 g smoked paprika

Potato mash

• 800 g potatoes
• 150 ml unsweetened soy milk
• 25 ml olive oil
• 4 g salt

Preparation and assembly

1. Start the main dish and longer roasting first; prepare sides while it cooks. If components need different oven temperatures, cook them sequentially and keep the main covered and warm. Use the quantities listed for each component.
2. Buckwheat mushroom cabbage rolls: Boil buckwheat for 12 minutes and drain. Sauté onion in oil for 6 minutes, add finely chopped mushrooms and cook for 10 minutes until dry. Mix in buckwheat and paprika.
3. Buckwheat mushroom cabbage rolls: Trim thick veins from leaves. Put about 2 tablespoons filling on each, fold in the sides and roll. Make 10–12 small rolls.
4. Buckwheat mushroom cabbage rolls: Pack snugly into a pan and add passata and water. Cover and simmer very gently for 60 minutes. Taste before adding salt, as sauerkraut is salty.
5. Potato mash: Peel potatoes, cut evenly and boil for 20–25 minutes until tender. Drain and steam-dry in the warm pan for one minute.
6. Potato mash: Rice the potatoes, then stir in hot soy milk, oil and salt by hand. Do not use a blender, which makes mash gluey.
7. Divide the main dish and sides into equal portions. Serve sauces separately and slice rested dishes only after their stated resting time.

Tip

Prepare fillings and sauces first for a calmer lunch. Loaves and layered bakes need resting for neat slices. Time is an estimate for a home kitchen; one oven may require longer.