Looking for a way to use buckwheat groats? Try this simple recipe for kaszotto with young cabbage and aromatic spices.
Ingredients
- Onion – 1 piece
- Garlic cloves – 2 pieces
- Buckwheat groats – 150 g
- Caraway seeds – a pinch
- Butter – 100 g
- White cabbage – 0.5 piece
- Sunflower oil – 5 tablespoons
- Black pepper – a pinch
- Soy sauce – 50 ml
- Salt – a pinch
- Dried thyme – a pinch
- Fresh dill – 12.5 g
- Water – 60 ml
Preparation
Step 1: Cook the Buckwheat Groats
- Cook the buckwheat groats in lightly salted water according to the instructions on the package.
- Towards the end of cooking, when the groats absorb all the liquid, cover the pot and let the groats steam.
Step 2: Sauté the Onion
- Dice the onion and sauté it in a pot over low heat in lightly heated sunflower oil. The onion should dry out and take on a golden, slightly brown color – be careful not to burn it.
Step 3: Season the Buckwheat Groats
- Season the cooked and steamed buckwheat groats with crushed thyme, caraway seeds, and soy sauce. Mix well and turn off the heat.
Step 4: Chop and Sauté the Cabbage
- Chop the cabbage into smaller pieces and add it to the sautéed onion. Add sliced garlic cloves. Mix and sauté for a while.
- Add 30 ml of water and 50 g of butter cut into smaller pieces to the cabbage mixture. Mix and cover. Sauté to evaporate the water. The cabbage should remain slightly crispy.
Step 5: Add the Buckwheat Groats and Season the Kaszotto
- To the sautéed cabbage, add the seasoned buckwheat groats. Mix well. Add 30 ml of water and 50 g of butter, then mix again. Season with black pepper and salt.
- Mix and cook until the mixture achieves a creamy consistency. Sprinkle finely chopped dill on top before serving.
