Cabbage sour, baked with white mushrooms and buckwheat porridge

2 servings


Cook 50 g of dried mushrooms in salted water, strain, tuck. Put 400g sour shredded cabbage in the oil, mix with the mushrooms, separating 2 tablespoons for the sauce. Put in a sauté pan, greased with oil and sprinkled with crumbs. Cook half a portion of buckwheat porridge crumbly, add oil, shredded, fried onions in oil, mix. Put on cabbage, sprinkle with crumbs, drizzle with oil, let gradually brown in the oven. Serve the sauce separately. To prepare it, boil a glass of mushroom decoction, pour a thin stream into it, stirring gradually,
1. 5 cups of cold decoction, loosened with 4 teaspoons of flour. When it boils and thickens, add a tablespoon of oil, 0. 5 cups of sour cream, 2 tablespoons of mushrooms, salt, warm up without boiling.