1. Head out to wash. Cut the cabbage into segments and the segments more equally (to remove the stalk). Boil in a suitable pot with water, salt and cook the cabbage in the water for about 10 minutes. Drain in a colander to glass excess fluid.

2. I already wrote in the previous recipes, I always pre-boil wild mushrooms and store in the freezer. So they take up less space and do not require in the preparation of long-term treatment. But if you have fresh mushrooms, you must cook longer. Finely chop the onion. Fry a little onion in two tablespoons butter, add mushrooms and fry for 5-7 minutes until it will turn brown small mushroom.

3. Add the mushrooms to the flour, stir and fry for about a minute. Add sour cream, fenugreek (or other spices to taste), salt and simmer for another 3 minutes until thick.

4. Form for baking grease with vegetable oil. Lay out the cabbage. Top evenly spread the mushroom mix.

5. From top to grate cheese. Bake in a preheated 200 degree oven for about 15 minutes or until Golden brown.