2 cups buckwheat
4 cups water
Salt and pepper to taste
1 medium onion (chopped)
4 Tbsp. oil (vegetable or olive)
1 large head green cabbage
Put the buckwheat in boiling water and bring to a boil. Fry the chopped onion in the oil until soft and add to the buckwheat. Season with the salt and pepper. Cover tightly and simmer for 20 minutes. Set the pot of buckwheat aside.
Core the cabbage and pour boiling water over it. Add 1/2 salt. Cover and let steam for 10 – 15 minutes until softened. Separate the leaves, cutting the larger leaves into 3 or 4 pieces depending on the size of the leaf.
Place the leaf in your palm. Add 1 tsp. filling. Fold sides over the filling and roll bottom to the top. Place in layers in a casserole or roaster. Pour warm water over all until it reaches the top layer. Add 1 Tbsp. oil. Cover with a tight-fitting lid or foil and bake at 350F. for approximately 2 hours.