Stuffed Savoy Cabbage Rolls
Bring vegetable stock to a boil and blanch cabbage leaves for about 3 minutes. Drain well. Rinse buckwheat under hot water. Toast ground cilantro in a dry saucepan for a few seconds. Add buckwheat and 3/4 of broth, bring to a boil once and cook on low heat for about 10 minutes.
Chop nuts finely, mix with flaxseed and toast in a dry pan. Peel and dice onions. Heat butter in a pan and saute onion until soft. Clean mushrooms, chop coarsely and saute with onions for about 3 minutes. Peel garlic and squeeze through a garlic press, add to mushrooms. Add parsley and combine mishroom mixture with nut mixture and buckwwheat. Season with marjoram, thyme, pepper and salt. Arrange large savoy cabbage leaves on a flat surface and top with small leaves.
Place heaping 1 tablespoon of filling on each cabbage leave and roll up. Arrange in a pan and season with salt lightly. Combine tomato paste with 300 ml (approximately 1 cup) of broth and pour over rolls. Simmer, covered, for about 15 minutes on medium heat. Arrange rolls on plates and reduce sauce slightly. Add cream and season to taste. Pour sauce over the rolls. Slice mushrooms and garnish rolls with them. Serve.