Kasha Stuffed Cabbage

1/2 lb. kasha (buckwheat groats)
1/2 t. salt
12 cabbage leaves
1 egg
2 T. butter
1 large onion
1 small sweet red pepper
1 tomato
1/2 T. sugar
sour salt to taste (or lemon)

Boil water. Add salt and kasha. Cook slowly for 15 minutes. Steam the cabbage leaves. Cool the kasha and mix with egg and butter. Roll into cabbage leaves. Make sauce of cut-up onion, tomato, red pepper, sour salt, and sugar, as well as a little butter and salt. Simmer. When sauce is brown, put in pan with rolled cabbage. Bake at 350° for 2 hours.