Step 1

Preheat the oven to 175C / 350F.

Step 2

Cook the buckwheat according to the pack instructions.

Step 3

Cook the brown rice according to pack instructions. When the rice is ready, mix with a tbsp of flour, a tsp of cornstarch and 3 tbsp of ground flaxseed.

Step 4

In the meantime, chop the fermented cabbage. Set aside.

Step 5

In a casserole dish, add one layer of brown rice. Then add a layer of fermented cabbage. Then add a layer of buckwheat and another layer of rice. Top up with another layer of cabbage, then another layer of rice. Finally, add the last layer of cabbage.

Step 6

Pour the tomato sauce over the last layer of cabbage and scatter the peppercorn and bay leaf. Bake in the centre of the oven for 35-45 minutes until the cabbage feels tender.

Step 7

Allow it to cool before the Varza a la Cluj casserole into 6 parts. Carefully remove from the casserole as the rice may fall apart.