Pour boiling water over the crushed wheat and allow to soak for 30 minutes, stirring occasionally.
Heat up the oil in a pan and sauté the garlic with the vegetables and mushrooms for 3 minutes.
Add the peanut butter and drained wheat in the pan.
Cut the cabbage stalks off.
Boil the cabbage leaves for 2 minutes, then strain them.
Line a rectangular baking pan with the parboiled cabbage leaves, leaving the ends to hang outside.
Pour the vegetable composition, stuffing it well.
Cover the composition with the cabbage leaves that are hanging out.
Bake for 20 minutes.
Flip the baked vegetable cake upside down on a plate.
Serve with tomato sauce.