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Buckwheat Cabbage Casserole


Serves 4

Cook
1 cup buckwheat with
3 cups water, salt or vegetable broth

Cook until tender
2 lbs green or savoy cabbage, coarsely chopped
Little bit of water, salt or vegetable broth
Drain liquid.

Mix
5 egg yolks
1.5 cup sour cream
cup parmesan cheese, grated
2-3 Tbsp almond slivers or pumpkin seeds
Salt, pepper to taste

Gently mix buckwheat, cabbage and egg-sour cream mixture in a greased casserole.
Fold in 5 egg whites, stiff

Bake at 380F for approx 30-40 minutes
Posted by Goldenwood Lodge on 17 Feb 2013 - 09:49