Cabbage and buckwheat share a nutty pan in this Russian dinner, finished with fresh dill.
10 min prep 30 min cook
Keeps the screen on · step-by-step guide · built-in timer
Toast the buckwheat in a dry pan for 3 minutes, until fragrant.
Soften the onion and carrot in vegetable oil for 5 minutes.
Add the finely shredded cabbage and salt, then cook down for 7 minutes.
Add the buckwheat and hot water, then cook for 15 minutes.
Sprinkle with dill and serve.
💡 Tip: Toasting the buckwheat in a dry pan brings out its nutty aroma.
🍽️ Serving suggestion: Serve hot with pickles and dill.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~310
kcal calories
10
g protein
54
g carbs
7
g fat
4.3g
Sugar
10.3g
Fiber
321.4mg
Sodium
2.1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
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