Braised sauerkraut with buckwheat. Buckwheat with cabbage

I offer you a very simple recipe for buckwheat with stewed cabbage- original and appetizing dish for your table. After all, buckwheat is not only tasty, but also useful for our body. Preparing such buckwheat with vegetables is very simple - in a frying pan. Stewed cabbage gives tender buckwheat porridge piquancy and attractiveness. Let's cook incredibly delicious buckwheat with stewed cabbage and vegetables together with "Very tasty".

Ingredients:

• water;
• vegetable oil;
• salt;
• a pinch of hot pepper;
• buckwheat - 250-300 grams;
• two tablespoons of dried tomatoes;
• one tablespoon of dried bell pepper;
• one carrot (weighing 50 grams);
• cabbage - 500 grams;
• two teaspoons of dried dill.

Buckwheat with stewed cabbage and vegetables. Step by step recipe

1. Take a carrot weighing about 50 grams, wash well. (To prepare such a dish, I grind carrots on a grater).
2. Fry the root vegetable in a frying pan sunflower oil approximately 3 minutes.
3. Shred a small head of cabbage thinly into strips.
4. Then add cabbage to onions and carrots, send dried tomatoes and dill there, bell pepper, lightly salt, add 100 milliliters of water, close the lid tightly and simmer the vegetables over medium heat for five minutes.
5. Move the cabbage with stewed vegetables in the pan to the side to make a recess in the center of the pan, and put well-washed and sorted buckwheat into it. (And here very important point: you need to take buckwheat unground, which after cooking does not boil soft and does not turn into gruel.) Salt, add hot peppers to taste and pour in hot water to cover all the vegetables.
6. Simmer buckwheat with all vegetables under a closed lid for 15 minutes, over medium heat.
7. Remove from heat and let the buckwheat still brew under a closed lid for 10 minutes.
8. Sprinkle buckwheat with stewed cabbage with fresh chopped herbs (I take parsley) and serve hot.

To prepare this dish, you can also take fresh, and not dried vegetables(will be more fragrant). It is also very tasty when dill greens are mixed with parsley. delicious vegetable dish to the liking of both children and adults. It can be served as an independent dish and as a side dish for meat. Such a simple recipe for making lean buckwheat has accumulated a lot of positive reviews on the Internet. I share the recipe for divinely delicious buckwheat with cabbage on the Very Tasty portal. For more details on how to make buckwheat with vegetables in a pan, you can watch the YouTube video. And for buckwheat lovers, we offer two more options for preparing this cereal: buckwheat baked in a pot with mushrooms under cheese sauce, and buckwheat with stewed cabbage. And for buckwheat lovers, we offer two more options for preparing this cereal.

For a long time in Russia nutritious meals from buckwheat were coveted Lenten table: lean buckwheat with stewed cabbage - a recipe from time immemorial. You can also cook fried buckwheat porridge with onions or buckwheat pancakes with onion. Yes, wash it all down - again, without violating tradition - with kvass. Believe me, it's not just delicious - it's unusual, incredibly tasty and very nutritious. Such a dish can be eaten not only for lunch: in monasteries (they also invented it, for your information), buckwheat with stewed cabbage is served for breakfast.

Ingredients:

• 1.5 cups of buckwheat;
• 0.5 kilograms of fresh cabbage;
• 1 large carrot;
• 1 head of onion;
• 3-4 tablespoons of any vegetable oil;
• Bay leaf;
• ground black pepper;
• salt.

The number of products is approximate, you can adjust to your taste and family composition.

Delicious lean buckwheat with cabbage. Step by step recipe

We will prepare all products in advance.

1. Peel and wash the onion head, finely chop (although in my family everyone loves it when the onion is cut into half rings in a dish - this way it retains flavor and juiciness).
2. My large carrots, peel and chop (you can cut into strips or grate on a coarse grater - for an amateur).
3. Finely chop the cabbage.

We proceed directly to the preparation of the second dish - buckwheat with vegetables.

1. In a saucepan or heavy-bottomed saucepan, heat the vegetable oil and simmer the onions and carrots over medium heat until half cooked, stirring constantly.
2. Send cabbage to the pan with vegetables and simmer until tender.
3. On the vegetable stew lay out the sorted buckwheat, salt, pepper to taste, add a couple of bay leaves. Pour everything warm water so that it covers the cereal by 2 centimeters. No need to stir!!!
4. Simmer until buckwheat is cooked, over low heat under a lid.
5. Sprinkle (optional) with fresh herbs before serving: parsley is best for this dish (but you can use any other you like).

A delicious lenten dish - buckwheat with stewed cabbage and vegetables - will appeal not only to those who observe Great Lent. Buckwheat grain- the main product in many diets for weight loss. Buckwheat with cabbage will help not only to lose weight, but to lose weight deliciously. If you want to learn more about how to cook delicious meatless dishes, then welcome to the site "I love to cook." We have many more interesting, tasty and original recipes. Here is some of them.

Everything ingenious is simple. These words are the best fit for the proposed recipe. In the days of distant students, when we lived in the Gnesinka dormitory, my classmate's mother taught me how to cook this porridge, for which I am grateful to her to this day. Delicious, fast, satisfying, affordable! What else does an eternally hungry student need? :) The years have passed, but the favorite recipe has remained a frequent guest in the kitchen, and not only on fasting days. I personally can eat this porridge every day, 365 days a year, and it does not bother me! Try it, see for yourself - it's incredibly delicious!

Ingredients for Buckwheat porridge with student-style cabbage:

Recipe for "Buckwheat porridge with student-style cabbage":

About the benefits of buckwheat and its palatability a lot has been written, there is nothing to add. This is a truly unique product, lean (which is very relevant now), dietary (always relevant! :-)) and, moreover, very, very tasty and satisfying, with practically no contraindications. People who have buckwheat on the table as a frequent guest can boast of normal blood sugar levels, normal blood pressure, normal weight, and much, much more. No wonder buckwheat is so loved in Russia. Those who are on a diet will definitely appreciate this porridge. There are several little secrets in it, which I will now reveal to you.

So, we sort out buckwheat, clean it of unnecessary garbage and husks. We calcine dry buckwheat well in a preheated pan, stirring constantly, preventing it from burning. Buckwheat will become darker and more crumbly, it may start to burst like popcorn. This is a sign that it's time to take it off. Ignition will have a positive effect on the final result. Buckwheat will become much tastier and more aromatic, the porridge will turn out crumbly!

Rinse properly in cold water. We help with a hand. Let excess water drain.

We shift the buckwheat into a saucepan and fill it with cold water at the rate of 1 part buckwheat to 2 parts water. You can add another quarter cup of water if the bottom of the pan is thin and there is a risk of burning. If this problem does not exist, the proportion can be observed exactly, then the porridge will be more crumbly. So, fill the buckwheat with water, cover with a lid and put on fire.

At this time, chop the cabbage. I cut it quite large, for some reason it seems to me that vitamins are better preserved in this way :) Well, you can chop it smaller, if you wish.

As soon as the water boils, salt to taste (it is advisable not to miss this moment, do not let the water boil for too long).

We spread our cabbage on top of buckwheat, with a hat. Never mix!

Cover with a lid, reduce the heat to a minimum and forget for 15 - 20 minutes.

After calcining, buckwheat can boil very quickly, literally after 15, maximum 20 minutes, depending on your pan and on the quality of buckwheat. As for cabbage, you have to look here. Do not touch or lift the lid for the next 15-20 minutes. The whole point is for the porridge to steam. After the specified time, you can gently push back with a spoon and see if all the water has evaporated and how ready the cabbage is.

If the cabbage has reached, and all the water has evaporated, then our buckwheat porridge is ready. Now you can mix everything properly.

The degree of softness of cabbage can be adjusted. For example, if you like it to be crispy, lay the cabbage later, letting the buckwheat cook for 5-7 minutes first. After that, reduce the heat and do not open the lid. In general, it is better not to open the lid from the very moment of boiling until the porridge is completely ready. This is the main secret.

To taste, add vegetable oil to the finished porridge (if you do not have a dry diet), or a little soy sauce. Our buckwheat turned out crumbly, and in combination with cabbage and butter - it's just bliss! :)

You can also add chopped herbs, garlic. Well, on ordinary, non-fasting days, of course, it is best to flavor our porridge butter. Porridge will also sound good with your favorite sauce. Thus, you can diversify the dish, and at the base there will always be excellent and healthy buckwheat with no less healthy cabbage.

Porridge is good both on its own and as a side dish for meat or fish dish. It's amazingly delicious, try it! Enjoy your meal.

Notes for housewives:

1. The same porridge can be cooked with raw carrots. The cooking method is exactly the same (but I personally prefer it with cabbage).

2. There is another option - just boil buckwheat and mix it with finely chopped onion and fried in oil, or onion with mushrooms. Also very tasty.

3. Another "student" option - porridge "under the pillow." The same mother of a classmate taught her to cook it in the evening, before going to bed. Pour peeled, washed, calcined buckwheat with cold water, bring to a boil, salt. Cook under the lid until half cooked, no more than 5-7 minutes, so that there is still water in the pan. Remove from the stove, wrap tightly with a towel, and even better - wrap it in a blanket. We cover with a pillow and in general with everything warm that is in the house, and leave it overnight. We wake up in the morning and enjoy hot, crumbly, fragrant buckwheat porridge!

4. It is always better to calcine buckwheat before cooking. Thus, it will become tastier, and the porridge will turn out to be more crumbly.

P.S. To save time on the first steps, you can keep pre-peeled, calcined and washed buckwheat in a container. Then you just have to fill it with water and bring to a boil. In this case (of course), buckwheat must first be washed, and then dried and calcined.

I came across this recipe on the Internet. He interested me in that it turned out to be very useful for me personally - this is one, two - it was at least some version of a buckwheat side dish that could be forced to eat a family, well, three - the cooking method: you yourself will see everything in the cooking process .

By the way, this is a great dinner option for vegetarians and fasting people.

The dish comes out very interesting in taste! Due to the interesting way of cooking, the products are saturated with each other's aroma, and fried onions complete the flavor notes.

I cooked this dish as a side dish for meat. I decided that you can add more mushrooms - for example, overcook them with onions - it will be very tasty. But since this time I had meat with vegetables and mushrooms, I didn’t add mushrooms, but you try with them, I think you won’t regret it.

To prepare buckwheat porridge with cabbage, we will prepare the products according to the list.

Rinse the buckwheat, put it in a saucepan, add water and salt.

Shred the cabbage and send it to the pan. We don't mix anything.

We put the pan on a small fire, cover with a lid and cook until the buckwheat is cooked. This will take fifteen minutes.

While buckwheat and cabbage are cooking, cut the onion into quarter-rings and fry in sunflower oil.

As soon as the buckwheat is ready, remove the pan from the heat and put the fried onions into it. Let's add pepper.