SAUERKRAUT:(sauerkraut leaves can be bought in Eastern European delicatessen)

1. Bring large pan of water to the boil (big enough to fit whole cabbage in).
2. With a small sharp knife, remove the core from the cabbage, go deep to remove all the leaves.
3. When water is boiling, put the cabbage in and blanch for minimum amount of time. As soon as the leaves are separating, take it out of the water.
4. Remove loose leaves and blanch again for few seconds to remove the next layer of 2 of 3 leaves. Repeat the process till you are about 2/3 down the cabbage.
5. When cabbage leaves are ready, trim the nerve of the leaf with knife so it is as thin as the rest of the leaf.
6. Season each leaf with a little salt (out of the 27g) and place in the jar which will tightly fit all the leaves.
7. When all the leaves are in the jar, mix the left over salt with the 1 litre of tepid water and pour over the leaves.
8. With a rolling pin give the leaves a good bash, but do not break the leaves or the jar.
9. Make sure jar is full of water right to the top and close it.
10. Place in warm place for minimum of 5-7 days.

STUFFING

1. To make the stuffing gently colour chopped sausage and onions in the oil till golden brown. In the meantime, grate peeled potato and Jerusalem artichoke on coarse grater. Mix in the buckwheat groats, cooked onion, chopped dried wild mushrooms, flour, water from dried ceps, marjoram and chilli flakes. Season with salt and freshly ground black pepper (mix should be fairly wet).
2. Stuff each cabbage leaf and roll it into a tight, round parcel. Place parcels tightly in the baking dish, so they won’t open during cooking. Carry on till mixed is finished and in a tray nicely compacted.
3. Bring chicken stock and butter to the boil. Season with salt and pepper.
4. Pour all the stock over the sauerkraut parcels so they are fully covered. Cover the tray with aluminium foil and put into pre heated oven at 180C.
5. Cook for 30 minutes then reduce a temperature to 160C and continue to cook for 45 minutes.
6. Uncover the tray and drain as much stock as possible.
7. Place the sauerkraut parcels underneath the hot grill until cabbage is golden brown, almost with some black bits on it.
8. In the meantime, lightly fry chopped fresh cep mushrooms, add stock and cream and reduce until the coating consistency thickens. Finish with chopped dill.

When the rolls are coloured pour over the reduced sauce, finish with shaved truffle.