2 heads Cabbage
3 cups Buckwheat groats
6 cups Waters
4 Mushroom Broth Cubes
6 cans Condensed Tomato Soup
3 cans Water
1 stick Butter
Step 1: Place buckwheat groats, 6 cups water and mushroom broth cubes into a large saucepan. Bring to a boil, cover and simmer for 1 hour or until all the broth has been absorbed. Fluff groats with a fork, set aside.
Step 2: Boil 3-4 quarts of water in a Dutch oven. Remove the core and outer leaves from the first head of cabbage. Place in the boiling water. As the leaves start to loosen from the head, remove them using a long spoon. Allow them to cook 3 minutes more in the boiling water, then place in a collander. Repeat until all the large leaves have been removed. Then repeat with the second head. You should have around 36 leaves when all are removed. Reserve the remaining leaves for lining the roasting pan.
Step 3: Prepare a large roaster with cooking spray. use the smaller leaves to line the bottom of the pan. Take a large leaf, cut the thick stem flat. Place 1-2 tablespoons of groats on the edge of the leaf (depending on the size of the leaf). Roll the leaf over the groats. Fold in the sides of the leaf and continue rolling. Place the rolled leaf in the roasting pan making a single layer. Repeat with all of the remaining leaves. Once the first layer is complete, cover with smaller leaves and start a second layer.
Step 4: Once all the leaves have been prepared, top each rolled leaf on the top layer with a small pat of butter. Mix all 6 cans of tomato soup with 3 cans water. Pour over the rolled leaves making sure each is coated. Cover and bake in a 350 oven for 1 hour. Remove cover, baste rolls and bake for another hour. Make sure to baste rolls every 15 minutes. Rolls are done when you can pierce them easily with a fork.
Tip: When boiling the cabbage heads, the leaves will pull away from the head. Be careful when removing them while the head is still in the boiling water as you can easily get burned. Use a long wooden spoon to push the loose leaves away from the head.