Ever think humble ingredients like buckwheat and cabbage could become a mealtime masterpiece? Think again! This dish is all about letting the natural flavors of cabbage and buckwheat shine, with a supporting cast of everyday ingredients like onions, carrots, and a touch of ketchup (or tomato paste, if you prefer).
Prepare to be amazed by how these unassuming components transform into a dish that’s:
- Flavorful fiesta: Forget bland! This recipe is a party on your plate, with savory, slightly sweet, and tangy notes that keep your taste buds tangoing.
- Wallet-friendly wonder: Who says delicious has to be expensive? This recipe proves that budget-conscious meals can be incredibly satisfying.
- Effortless elegance: Short on time and culinary skills? No worries! This dish comes together in a flash, requiring minimal prep and fuss.
- Versatile chameleon: Don’t like ketchup? Swap it for tomatoes! Craving extra veggies? Throw in some peppers or spinach! This recipe adapts to your preferences with ease.
So, ditch the takeout menus and get ready to experience the magic of buckwheat and cabbage. With this recipe in your arsenal, you’ll be serving up restaurant-worthy meals that are both delicious and delightful. Are you ready to join the buckwheat revolution? Let’s dive in!
Ingredients
- 150 grams buckwheat
- 150 grams cabbage, finely chopped
- 1 onion, diced
- 1 carrot, grated (coarse)
- 1 tablespoon ketchup or tomato paste
- Salt and black pepper to taste
- 300 ml water
- Vegetable oil
- Optional: Bay leaf
- Optional: Squash caviar (homemade or store-bought)
Instructions
- Wash the buckwheat: Rinse the buckwheat in a strainer under running water several times until the water runs clear.
- Prepare the vegetables: Finely chop the cabbage and set it aside. Dice the onion and grate the carrot.
- Saute the onions and carrots. Heat vegetable oil in a skillet over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the grated carrots and cook for 2-3 minutes.
- Add the cabbage and flavorings: Add the chopped cabbage to the pan with the onions and carrots. Sprinkle with salt, and mix well. Add the ketchup or tomato paste and continue to cook for another 2-3 minutes, stirring frequently.
- Cook the buckwheat: Add the rinsed buckwheat to the pan along with the vegetables. If using, add a bay leaf. Pour in the water and season with salt and black pepper to taste. Bring to a boil, then reduce heat, cover the pan, and simmer for 15-20 minutes, or until the buckwheat is cooked through and the water is absorbed.
- Serve and enjoy!: Remove the pan from heat and fluff the buckwheat with a fork. Serve hot with your favorite toppings, such as squash caviar, fried chicken chops, or simply a dollop of sour cream.
Tips and Variations
- You can adjust the amount of water depending on your desired consistency. For a drier dish, use less water. For a soupier dish, use more water.
- Don’t have ketchup or tomato paste? You can substitute with chopped tomatoes or even a splash of tomato sauce.
- Add other vegetables to the mix, such as chopped bell peppers, mushrooms, or spinach.
- Make it vegan by using vegetable broth instead of water and omitting the chicken chops.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This recipe is a great way to get creative in the kitchen and use up simple ingredients. With a little bit of preparation, you can have a delicious and satisfying meal on the table in no time. So grab your cabbage and buckwheat, and give this recipe a try! You might be surprised at how much you enjoy it.
