Buckwheat and cabbage are two extremely useful products in and of themselves. But if you combine them into a duet, it will become even more useful. However, only a beneficial effect on the body is not the only criterion by which gourmets eat food. The duo must be skillfully arranged to enjoy the taste and beauty of the dish. It is also important what products complement the culinary experiment in the process. Even a novice, inexperienced cook, according to the recipes below, will be able to cook buckwheat with cabbage so that the home will ask for supplements. Especially buckwheat dishes will come to the table when such porridge is adored in the family.
Buckwheat with cabbage in a pan
To implement the recipe, you need this set of products:
- buckwheat - 1.5 cups;
- fresh white cabbage - half a kilo;
- carrots - 1 piece;
- white onions, onions - 1-2 heads;
- thick tomato paste - 2 tablespoons;
- refined vegetable oil - for frying products;
- salt and pepper according to personal preference.
Component Preparation Process
Before you begin to translate the buckwheat and cabbage recipe into reality, you need to prepare all the products. What will it give us? The cooking process itself will not be so time consuming and will be more pleasant.
First of all, we will find a pan that meets such requirements as: capacity, thick bottom, high walls. The presence of a lid is also a necessity for this dish.
We pick off the covering leaves from the cabbage, chop it finely. It may seem like there is a lot of this element in the recipe, but the first impression is misleading: cabbage loses much in volume after heat treatment.
Peel and rinse the bulbs in cold water. We cut off the place from which the roots sprout. Shred these vegetables, whatever. You can cut into medium cubes, or you can half rings or quarter rings.
Carrots for stewed cabbage with buckwheat must be washed with a brush and peeled. Grind the root crop in any way possible. Many people prefer to use a grater, but some prefer it when carrots are cut into thin bars or circles.
Buckwheat must be washed to clean water.
How to cook a dish
In the dishes, heated over moderate heat, pour lean fat, which does not have a flavor. We warm it up. We pour the onion with carrots and fry a set of vegetables for three minutes under the lid.
We introduce slaw fresh cabbage. Mix, add salt and cover with a lid, continue the heat treatment for the same amount of time.
It's time to add the tomato paste. We introduce the entire norm, mix and hold on moderate heat for about a minute, add buckwheat. To do this, we create an impromptu funnel in the middle of the pan and add buckwheat to this recess. We level the hill of groats, add spices and fill the contents of the stewpan with boiling water. Water is calculated as follows: liquids must be poured 4 centimeters above the level of products.
Bring to a boil over high heat. As soon as the boiling process begins, reduce the temperature of the stove to a minimum. Covering the pan with a lid, cook for fifteen minutes. Open the dishes, mix the contents and continue the process with the lid closed for at least another fifteen minutes. After this time, the stewed cabbage with buckwheat is ready.
With cauliflower
From this number of components, four servings will be obtained.
Grocery list:
- dry buckwheat - 150 grams;
- cauliflower - 200 grams;
- leeks - one stalk;
- fresh spinach - 100 grams. Rinse it in advance and shake off excess fluid;
- 1/2 lemon
- olive oil - 1 tablespoon. If you do not like its taste, take the usual sunflower, which does not have aromatization.
- salt - according to your taste preferences.
Buckwheat with cauliflower: a step by step recipe
- We start with boiling buckwheat. To do this, wash the dry component in several waters. To speed up cooking, you can soak clean cereal in cold water for an hour and a half. Boil water (350 milliliters) and add salt and cereal. Boil at minimum temperature for at least fifteen minutes. Turn off the stove. Cover the pan with porridge with a towel and keep in this condition for seven minutes. After the lid, open and mix the steamed buckwheat porridge.
- Then divide the cabbage into separate inflorescences.
- After that, cut the leek into rings or half rings.
- Heat the vegetable oil in a frying pan.
- Put cabbage inflorescences in a bowl. Add to them the whole norm of leek, mix and cook over moderate heat.
- About four minutes before the vegetables are completely ready, add the juice of half a lemon.
- Coarsely chop the spinach (about two to three parts). Add it to vegetables with lemon juice. Now you need to add mixed vegetables.
Serving dishes
In a plate we put buckwheat porridge and on top cauliflower with onions. This simple, but tasty and healthy dish can be successfully hired. In the container, place buckwheat and cabbage inflorescences in the quantity you need.