1. Boil the buckwheat in vegetable stock. 2. Cut the top off the cabbage. Hollow it out using a spoon or a knife. Chop. 3. Heat oil in large pan. Saute onion & cabbage until just softened. Combine with cooked buckwheat. 4. Fill it with the cooked buckwheat/cabbage mixture, cayenne, chili, cinnamon, salt and pepper. Replace the top and tie the cabbage up with string. There may be extra filling. 5. Pour the sweet wine in a pan, add the cabbage and put the lid on. Leave to simmer for 1 hour. Make sure that it does not boil dry. ---------------------------------------------------------------------------
Nutrition
Ingredients
