1 head cabbage
2 c. buckwheat groats, rinsed & drained
2 med. potatoes, peeled, cubed, cooked, mashed
Dash salt, pepper & paprika
Butter (lump)
1 bouillon cube (chicken or beef), dissolve in 2 c. water

Parboil head of cabbage. Separate leaves and set aside. Remove thick ridge from each leaf. Cover groats with hot water and cook until the water is absorbed. Stirring, add the potatoes, salt, pepper, paprika and butter; mix well. Mixture should not be too moist.

When cool place one tablespoon mix on each leaf and roll up. Layer loose cabbage leaves in bottom of roaster. Layer rolls on top of this. Size of roaster determines how many layers of cabbage rolls.

Pour the hot dissolved cube over all. Cover. Bake at 350°F for 1 hour. Serve with sour cream or buttermilk mixed with Cottage cheese.