Buckwheat pie

For 4 people
200 g of buckwheat
1 onion
1 clove of garlic
2 leeks
1/2 cauliflower
2 bay leaves
8 savoy cabbage leaves
1 pinch of oregano
tamari (soy sauce)
breadcrumbs

Wash and cook the buckwheat with Laurel, meanwhile in skillet oiled, stewed onion, garlic, leeks and cauliflower. Everything cut very thin.
When the vegetables are cooked, add all the Saracen and sprinkled with oregano and mix well.
Next, take a baking sheet, lay four cabbage leaves and a few tablespoons of broth, add the mixed vegetables, buckwheat, level with a spoon of wet wood and cover with the other savoy cabbage leaves, sprinkle with the tamari, sprinkle with bread crumbs and bake for about 20 minutes until it forms a golden crust.