You’ll Need
For the Rolls
12 large Savoy cabbage leaves
200g buckwheat groats
400ml hot vegetable stock
300g chestnut mushrooms, finely chopped
1 onion, finely chopped
2 garlic cloves, finely grated
1 tbsp vegetable oil
1 tsp dried marjoram
1 egg
Sea salt and black pepper
For the Tomato Sauce
1 x 400g tin chopped tomatoes
200ml hot vegetable stock
1 tbsp tomato puree
1 tsp soft brown sugar
1 bay leaf
Optional but dangerous
Sour cream
Chopped dill
Boiled potatoes
Equipment
One 2-litre deep heatproof dish and foil
Method
Blanch the cabbage leaves in boiling water for 3 minutes, cool and trim the thick central ribs.
Simmer the buckwheat in the 400ml stock for 12 minutes, drain any excess and cool slightly.
Preheat your air fryer to 190°C.
Air fry the mushrooms, onion and oil in the heatproof dish for 9 minutes, stirring twice. Add the garlic and marjoram.
Mix the mushrooms with the buckwheat and egg and season well.
Put filling on each leaf, fold in the sides and roll firmly. Arrange seam-side down in the dish.
Mix the sauce ingredients, pour around the rolls, cover tightly and air fry at 175°C for 35 minutes.
Uncover and cook at 195°C for 8-10 minutes, then rest for 5 minutes and discard the bay leaf.