It's time for another buckwheat recipe here on Nami-Nami. The inspiration for this recipe is from an Estonian author Aive Luigela (we share the publisher :)), but I've adapted it slightly. It's an excellent dish for those who are trying to shed some post-Christmas (or post-pregnancy) pounds - light in calories, yet surprisingly packed with flavour.
Note that buckwheat is naturally gluten-free, so it's a suitable and tasty grain alternative to all those who need to avoid gluten. Use oil for a vegan version.
Buckwheat with Cabbage
(Kapsa-tatrahautis)
Serves 4
2 Tbsp oil or butter
150 g buckwheat groats
300 g white cabbage, shredded
750 ml (3 cups) boiling water
0.5-1 tsp salt
1 tsp caster sugar
fresh lovage or dill, chopped
First, you may need to toast the buckwheat. The buckwheat we usually use in Estonia is pre-roasted and dark brown, so this can be skip this stage. If you're using the "light" buckwheat groats, then roast them on a dry hot skillet for about 5-6 minutes, until it's nicely toasty and aromatic.
Heat the oil in a large high frying pan/sauté pan. Add the buckwheat and sauté for a couple of minutes, stirring every now and then.
Add the cabbage and boiling water. Season with half a teaspoon of salt. Cover the saucepan with a lid, reduce heat and simmer on a low heat for about 30 minutes, until the cabbage is soft and buckwheat cooked.
Season with sugar and more salt, if necessary. Sprinkle fresh herbs on top and serve.
5 comments:
Sounds like a hearty, healthy dish, nutrient dense.
I have a bag of buckwheat languishing in the pantry that I haven't been inspired to use. And now I have been, thanks to you. The dill and cabbage sound like great flavour partners.
I really appreciate it when food lovers around the world provide a little glimpse into their local cuisine; this is just lovely. Brilliant job with the blog (I've been following you on flickr the longest time!).
Jeanette, it is, yet low in calories!
Foodtoglow - hope that buckwheat isn't past its prime already - it wouldn't do this dish any justice then :O
Jenny - thank you!
such a simple and beautiful dish. but I wouldn't imagine the one who'd offer to a buckwheat novice:)
I have been trying all sorts of combination with buckwheat, trying to come up with something both vegetarian (for no particular reason but stubbornness) and savoury and really flavoursome. (am doing my first supperclub and a 'cabbage flower' stuffed with buckwheat is the centrepiece:) will share if successful!
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