One of the ancient Ukrainian dishes. Cabbage (krauted or in petals, or fresh) was parted into leaves, poured with boiled water and boiled for a while. Millet, later rice were poured by hot water and left for a while. Then the water was poured away. Mushrooms which were added to the millet or rice were fried separately. Everything was mixed and cabbage was stuffed. Meatless stuffed cabbages were simmering in the pot in the oven.