Buckwheat kaszotto with young cabbage

Buckwheat kaszotto with young cabbage

Looking for a way to use buckwheat groats? Try this simple recipe for kaszotto with young cabbage and aromatic spices.


  • 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


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.

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