Original tandem of ingredients: buckwheat with cabbage
Everyone's favorite buckwheat contains many valuable substances and a fairly low calorie level. The famous buckwheat with cabbage is considered a special dish because it has an excellent taste. This combination of products is of interest to many novice cooks. The chefs offer a variety of delicious recipes. Some of them are particularly impressive in their simplicity. Consider the most common recipes in our area.
Buckwheat with cabbage and soy sauce
It includes simple ingredients:
- buckwheat (brown);
- White cabbage;
- juicy white onions;
- carrot;
- soy sauce;
- lemon;
- seasoning "Provencal herbs";
- vegetable oil;
- salt;
- ground pepper (black);
- fresh parsley;
- Bay leaf.
In a separate container, boil cereals in salted water until cooked.
Peel the onion. Washed out. They are chopped into thin half rings. The carrots are grated with large sections. White cabbage is chopped into strips. Sprinkle gently with lemon juice. Slightly crushed with hands.
Vegetable oil is poured into the pan. Warm up. Put onion half rings. Fry until golden brown. Add carrots.
When the orange juice appears, spread the cabbage into the pan. Stir and simmer for about 20 minutes. Then the mixture is salted, pepper and seasoned with soy sauce. Keep on fire for another 5 minutes.
Boiled buckwheat is sprinkled with Provencal herbs. Stir and combine with stewed cabbage. After 2-3 minutes, the dish is ready.
Serve hot buckwheat with cabbage seasoned with soy sauce. Sprinkle with chopped parsley on top.
If there is not enough vegetable fat in the pan, add a few tablespoons.
Autumn version of the vegetarian dish
When there is a sea of delicious fruits in the garden, housewives create amazing delicacies. They are low in calories. However, they smell good, look original and are liked even by lovers of meat dishes. A simple buckwheat recipe with cabbage and additional vegetables will certainly appeal to all family members if prepared correctly.
For the case you will need:
- cabbage (tight, white cabbage);
- unground groats;
- juicy onions;
- sweet carrot;
- bell pepper;
- tomatoes or tomato paste;
- salt;
- favorite seasonings;
- pepper (ground black);
- vegetable oil;
- water;
- greens.
White cabbage is thoroughly washed under the tap. Remove the top leaves. First cut in half, and then, chop in the form of straws. The peeled carrots are rubbed on a regular grater. Onions are cut into thin half rings. Bell pepper - in stripes. Buckwheat is washed in several waters.
Vegetable oil is poured into a deep container. First, the onion rings are fried in it. Then shavings of carrots, bell peppers and shredded cabbage. When the vegetables are tender, add salt, pepper, tomato paste or tomatoes. Finally, favorite spices (they are different for everyone). Stir.
Add hot water and cereals. Cook for another 20 minutes. Serve in deep bowls, sprinkled with fresh herbs.
The liquid in the container should be in a 1: 2 ratio.
A hearty meal for breakfast or lunch
Experienced cooks use the original buckwheat recipe with cabbage and meat to prepare a hearty meal.
It requires the following ingredients:
- any type of meat (pork, poultry, veal, rabbit);
- buckwheat (fried);
- white cabbage;
- medium-sized onions;
- fragrant carrot;
- garlic;
- tomato paste;
- seasonings from dry herbs for an amateur;
- Bay leaf;
- salt;
- ground pepper (black);
- water;
- vegetable oil.
Fresh meat is washed out, excess fluid and blood are allowed to drain. Cut into portions. Send to a deep frying pan or saucepan. Fry in vegetable oil until the juice completely evaporates and a golden crust is formed.
Onions are cut into cubes. Carrots are rubbed on a regular grater. The garlic is passed through a press. Add vegetables to the stew. Stir and sauté until soft. Then put a spoonful of tomato paste and fry for another 2 minutes.
The cabbage is chopped into small strips. Knead gently with your hands. Pour into vegetables with meat. Stew for several minutes. Pour in hot water. Add spices, salt, mix. Pour buckwheat. The container is covered with a lid. Turn down the fire. Simmer for about 30 minutes. Buckwheat with cabbage and pieces of meat are served on flat plates with chopped herbs sprinkled on top.
If there are layers of fat in the meat, they must be removed. Then the dish will turn out to be hearty, but without extra calories.
Buckwheat with cabbage in a slow cooker in a few moments
Busy housewives prefer to cook buckwheat with cabbage in a slow cooker in just 30 minutes.
First, the products are collected:
- fried cereals;
- White cabbage);
- onions (preferably white);
- juicy aromatic carrots;
- vegetable oil;
- salt;
- spice;
- water.
The first step is to prepare vegetables. The cabbage is chopped into small strips. Dice the onion. Carrots are rubbed on a traditional grater.
On the multicooker select the "Fry" option. Vegetable fat is poured into a bowl. Onions, carrots, cabbage are thrown in turn.
Buckwheat is carefully sorted out, removing defective elements and debris. Rinse several times in water.
When the vegetables are ready, water is poured into the bowl at a rate of 1: 2. Pour buckwheat. Stir. Cover with a lid. The "Multishef" program is launched. Set the time to 15 minutes. After the acoustic signal, steam is released. After 5 minutes, the dish is served at the table. Decorate with fresh parsley branches if desired.