🥗 Dinner⏱ ≈ 20 min🥩 Beef · 🌾 Buckwheat · 🥬 White cabbage
Vegetable stew with white cabbage and beef
The vegetables stew in their own juices with oil and onion until soft, slightly sweet and fragrant — tasty, not just healthy.
Ingredients
- 🥩 Beef — 120–150 g
- 🌾 Buckwheat — 50–60 g dry (or 150 g cooked)
- 🥬 White cabbage — 150 g
Instructions
- Rinse the buckwheat and simmer in salted water until done (about 15 minutes).
- Heat a spoonful of oil in a deep pan.
- Dice the white cabbage and add to the pan: firmer vegetables first, softer ones 3–4 minutes later.
- Sauté for 4–5 minutes, season, add 3–4 spoonfuls of water, cover and stew for 12–15 minutes until the vegetables are soft and slightly sweet.
- Slice the beef thinly, sear over high heat for 4–5 minutes, then cover and simmer for another 8–10 minutes. Stir into the stew 2–3 minutes before it is done, or serve alongside.
- Serve with buckwheat.
Make it tastier
🧄 GarlicMakes the aroma richer — add to the oil at the start or raw into the dressing.
🌶️ Pepper or chiliA pinch adds heat and warmth.
🌿 Fresh herbsDill, parsley or cilantro add freshness at the end.
🫙 Soy sauceA tablespoon at the end of frying instead of salt — the taste gets deeper.
Plate structure
🥦 Vegetables & fruit · ½
White cabbage
🌾 Whole grains · ¼
Buckwheat
🥩 Protein · ¼
Beef
🫒 Healthy fats
empty
🟢
Plate balance: Well balanced
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