- 1 glass roasted buckwheat groats
- 2 potatoes
- 2 tablespoons butter or 2 tablespoons oil
- 1 head of sour cabbage (in autumn and winter) or partly fermented cabbage (in summer)
- Season with salt and pepper to taste.
Leniuszki – a traditional vegetarian dish from the Roztocze region, usually prepared for Lent and served with cold pressed oil as a Christmas Eve dish.
Leniuszki can be served for lunch with fresh boletus or chanterelle sauce. Leniuszki goes perfectly well with pork stew.
Leniuszki is cabbage leaves from sour or partly fermented white cabbage, stuffed with buckwheat groats with added ingredients.
Cook buckwheat groats until fluffy. Add warm, cooked and shredded potatoes, butter or oil, salt and pepper. Mix all the ingredients together well and knead like dough.
Prepare partly fermented cabbage in summer: cook cabbage in water with added sauerkraut juice.
You can add butter-stewed boletus mushrooms or dried boiled mushrooms. You can also add some cut-up cabbage from the middle of the boiled head (not too much – the stuffing should stay together).
Put the stuffing into the boiled cabbage leaves with a spoon and make cabbage rolls.
Place the rolls in a saucepan, pour salted water over them making sure that they stay under the water and simmer for about an hour.
This is a recipe for a dish prepared in the workshop “Cooking and literature” during the 2nd Festival The Capital of the Polish Language in Szczebrzeszyn.
The workshop was run jointly with the Country Housewives' Club from Bodaczów.