My Uzbekistani friend in the U.S., when he was an undergrad in college, cooked buckwheat regularly in his basic and cheap rice cooker. His mother and grandmother were so impressed that they said it’s better than their old-fashion way. Then they and their Uzbekistani friends started to cook their buckwheat in rice cookers, too.
@skamiikaze2 жыл бұрын
Haha your friend started a buckwheat revolution
@519forestmonk92 жыл бұрын
Thank you for the wonderful recipe. I am Russian Orthodox Christian and right now we are vegan during the fasting time. I’m going to make this for church without the sour cream and I know it’s gonna be delicious.
@MrAliFranca2 жыл бұрын
It seems cashew based sour cream would work great as a replacement
@519forestmonk92 жыл бұрын
@@MrAliFranca yes good idea, I make a cashew-based fettuccine sauce.
@kittykat7172 жыл бұрын
@@519forestmonk9 would you share your cashew-based fettuccine recipe? It sounds lovely, Thank you.
@519forestmonk92 жыл бұрын
@@kittykat717 yes I hope you don’t mind that I don’t do measurements but you can probably estimate. Take 2 cups of cashews and boil them until they are soft, even mushy. Add 4 cups of veggie broth. Put them into a blender. You can go two ways. For a cheesy sauce add garlic basil and nutritional yeast, or you can go a primavera route and just add lemon, garlic and basil. Salt and pepper to taste. Either way it is delish. Hope you enjoy!
@kittykat7172 жыл бұрын
@@519forestmonk9 sounds delicious. I am on vacation for a month but will make it as soon as I arrive home. Thank you so much for sharing.
@trevordavison40782 жыл бұрын
One of the many things I love about this channel is that most videos are interconnected to other videos so that anything complex can be further explored if you need that extra advice. I can't wait to get some more experience with the porcini mushrooms and buckwheat. I can't say I've had buckwheat in the past but you've - yet again - inspired me to take a step out of the common and into the extra ordinary. Thanks Helen for all you do, you are a masterful teacher and always a delight
@jjpp22162 жыл бұрын
The last cabbage dish was SO good (it got me through the winter) that I can’t wait to try this. I never thought much of cabbage, but that dish turned me around, and it’s now one of my favourite vegetables. Its sweetness is unlike anything else. Sublime.
@karajzbalint12922 жыл бұрын
The thickening method using sour cream flour and a little bit of the sauce us super common in Hungarian cuisine, we call it rántás ( yanking) because it pulls the sauce together super quickly! It was really fun to see it used thank you for all your videos!
@moleratical12322 жыл бұрын
yanking sauce, hahaha
@phillange1662 жыл бұрын
'Eastern European' buckwheat is a jewel. Such a toasty flavour, never mushy. For a single person-serving in 20 minutes: (1) a pot that holds 1.5 cups or more, at least a tiny amount (or more!) of butter or oil, tiny pinch salt, add one precise cup of water minus 3 tablespoons,, stir in one half cup Eastern European toasted buckwheat, set timer to 15 minutes, (2) on a medium heat wait until your mix begins to simmer, cover securely and back off the heat so it stays barely simmering and start the timer countdown, (3) at 15 min. this dish is ready to plate and serve. Our store has only one high-quality Russian buckwheat and my recipe is based on that brand. Other types were a disaster, so... buy a small quantity until you find a good brand. If it turns out poorly, the brand is poor, it's that simple. Even plain buckwheat is so delicious. Thank you, Helen, for this braised dish!
@samuelcohen22152 жыл бұрын
#real comment Greetings from Italy, Helen! I have used a trick for reconstituting dried mushrooms. It was given to me by a Maitre Cuisiner de France. Rather than using water alone, he used an unexpensive Scotch whiskey (preferably one that is peary) He (and I) use a 2:1 ratio of Scotch to water. This really intensifies the mushroom flavor because the Scotch is earthy. I hope you will try this trick because I think it adds incredible flavor to the liquid.
@danilincks58092 жыл бұрын
This sounds incredible I am so going to try this!!!
@havokmusicinc2 жыл бұрын
good trick, the alcohol will also break down the mushrooms and extract even more flavor
@samuelcohen22152 жыл бұрын
@@havokmusicinc Yes, you're right. Alcohol and water are two of the best solvents and by combining them you can get much more flavor out of the mushrooms. It's simple and it works.
@urosmarjanovic663 Жыл бұрын
I guess you could just use good quality Shaoxing wine instead?
@Youtubintheuser2 жыл бұрын
I can’t even begin to explain how big of a fan I am of Helen and her channel. These videos are culinary gold! I honestly feel like I should be paying for this kind of thoughtful teaching. Amazing. Helen, you’ve blessed us quite a bit with your knowledge. Thank you!
@stanislav3114 Жыл бұрын
This is video is underrated. Helen put lots of effort to elaborate this technique, not just showing short cuts and telling how delicious it is, like most bloggers do now
@nobody-yr8tl2 жыл бұрын
I've just made your previous recipe with beans two days ago. There was only praise from all sides and it'll be regular on our table for sure. And now there is succulent creamy mushroom version as well?! Thank you so much for introducing both recipes to me 😊
@annasergeevna882 жыл бұрын
We made this yesterday and it was amazing!!! We had a little less cabbage but we added salmon filets into the pan for that last 15 minutes under the broiler. так вкусно!
@catherinepatterson-valdez92852 жыл бұрын
This looks delicious. My mom and I cook together on Zoom. My mom lives in Spokane Washington & I live in Henderson Nevada, this is a perfect meal for us to cook together ❤. Thank you 😊.
@evka24 Жыл бұрын
How nice to cook with ur mother
@joshuabrande24172 жыл бұрын
Cabbage & Kasha. Great peasant food. Thank you Helen for using standard measurements instead of metrics and including Instant Pot.
@keanureeves62572 жыл бұрын
How are you and your family doing hope you've all been vaccinated. With this medium, I pray we get along well at our convenience, as I don't want to be seen as a superstar but as a commoner in the society.
@tamcon722 жыл бұрын
The entire recipe looks delectable, but the most amazing segment for me was the preparation of _hrechka in an Instant Pot!_ Holy cow, this has opened up possibilities for me, someone who has never successfully cooked it on the stove! Thanks for posting : )
@tosca...2 жыл бұрын
Wow, Helen, I had tried your old recipe and it was d***ned good! This looks stupendous and what a wonderful starch to use. There's an awful lot of umami in this - it's breakfast time in Australia and I so want to eat it (well Sydney time zone - heading towards a Saturday brunch)! As a WFPB person (whole food plant based - yes, one of those annoying vegans), I would make the cream sauce with silken tofu. Yum, yum yum! Thank you for your Russian love of cabbage! 🙏🏻☺️
@pakhoy86482 жыл бұрын
I would add miso for umami coz I don't think I can get porcini....
@risili54462 жыл бұрын
O My God, another WFPB yet Helen fan!! I've been doing part WFPB, happily cooking veggies, grains, beans without oil or salt or sugar but with variety of spices and nuts and seeds. Still I adore Helen's precision cooking and expertly crafted recipes. You're right, this Helen recipe can be made WFPB... How about I use soy kefir that I make at home for this! Will give the tang! Splitting is what I worry... happens with plain soy milk, probably won't happen once turned into kefir (and with Helen's technique of mixing it in).
@tosca...2 жыл бұрын
@@risili5446 Helen was the first food person I discovered and followed on KZbin. She is just addictive. Another suggestion might be to use oat milk. There's one without oil/sugar/salt sold widely now. It's got different varieties but one is just oats and water and is specifically made in Sweden. I've successfully made a nice thick yoghurt with half and half Bonsoy and oat milk with a coconut yoghurt starter. You need to look for something with a high protein content I think. In the spirit of Helen: experiment!
@ellielefth35762 жыл бұрын
Perfect timing!🤩 I bought buckweat just yesterday! Could you please please also make a video with delicious freezer meals/ freezable recipies❄? I love your channel and my little girl is coming in about 5 weeks! I'm planning on prepping a bunch of your recipies beforehand and I don't want to ruin them in the freezer 😆
@helenrennie2 жыл бұрын
make some braised meats and freeze. they all freeze great. shortribs, pork shoulder, bolognese, etc. Congrats on your little girl :)
@phillip51872 жыл бұрын
Hopefully you got roasted buckwheat groats!
@keithstegall1961 Жыл бұрын
I love cabbage anything, so warming, feels like Grandma's kitchen.
@davidlawrence11512 жыл бұрын
I made this about ten days ago. I did not have any buckwheat at home, so I used farro instead. A great lenten Friday meal, that was rich and tangy! Wonderful textures.
@helenrennie2 жыл бұрын
so glad you enjoyed it :)
@moleratical12322 жыл бұрын
I did the exact same thing, about 10 days ago. Only difference is I used fresh mushrooms and threw out the reconstituted ones. I don't like the texture of reconstituted mushrooms.
@TheMovingEye2 жыл бұрын
Your video arrived at the perfect time. I planned on making cabbage steaks topped with impossible burgers but my cabbage steaks never turn out that well in the oven. Now I not only know to try savoy cabbage but also have an even more decadent recipe. This will go perfect with classic potato/flower dumplings.
@hannahmitchell872 жыл бұрын
sounds good! might be nice to shape your impossible burgers into 'meat'balls, then brown & add to the sauce? Chef jana has a great cream cheeze recipe if you avoid dairy which woul dwork well in place of sour cream xxx
@TheMovingEye2 жыл бұрын
@@hannahmitchell87 Yeah, for this recipe I would just use vegan meatballs (if I would use any vegan meat at all). And thanks for the tip. Thankfully in my country a big brand called Dr Oetker has created a perfect vegan sour cream which I already use to make excellent Quiche. So all in all Helens recipe is just perfect all around.
@cindaschuster67252 жыл бұрын
OMG! This looks absolutely delish. Maybe with a roast chicken.🤤 when my kids come for Shabbat dinner. I luv cabbage and this looks like something worth trying. Thanx for the share 💙👍
@webdevomega2 жыл бұрын
Tried this last night and it was so bloomin' delicious! Thank you for covering all the technical details - they helped make my effort successful.
@helenrennie2 жыл бұрын
so glad it worked!
@laserwolf656 ай бұрын
Putting this on this week's dinner menu. WIsh me luck. It looks amazing.
@dmelo06052 жыл бұрын
It was with you that I learned the powerful taste of a browned cabbage. Now it's my girlfriend's favorite!
@taylormacgillivray84142 жыл бұрын
After seeing this video, I thought of nothing but this recipe. It did not disappoint! I paired it with Garlic Naan instead of Buckwheat and it was delicious. Thank you for sharing this. I think this will become a staple in my recipe line-up!
@helenrennie2 жыл бұрын
Garlic Naan dunked into the porcini sauce must have been awesome! So glad you enjoyed it.
@keanureeves62572 жыл бұрын
How are you and your family doing hope you've all been vaccinated. With this medium, I pray we get along well at our convenience, as I don't want to be seen as a superstar but as a commoner in the society.
@delynndehardt1859Күн бұрын
I can't have buckwheat because of oxalates. But I can have barley, which I think would work very well in it too. Love your channel. I make pork confit all the time now! Love it.
@lathemmenikita2 жыл бұрын
this recipe has all the familiar ingredients but is so interesting nevertheless. i am definitely going to try this! buckwheat and mushroom combo is very close to my heart. thank you for the recipe! ❤
@Lma8322 жыл бұрын
I’m making this now on a Saturday morning, I just put it in the oven and can’t wait for it to be done!
@Lma8322 жыл бұрын
This dish is soooo delicious. I just ate leftovers of it for breakfast (no I couldn’t wait until lunch). I love it.
@helenrennie2 жыл бұрын
Awesome!
@argentvixen Жыл бұрын
I decided to try this when I didn't have porcinis. I just used run-of-the-mill fresh brown mushrooms, sauteed them in big chunks with a bit of salt and balsamic vinegar for a long time before I added the onion to start the sauce. Probably not as deep of an umami flavor as porcini but the end result was still delicious. My whole family loved it. Super satisfying dish.
@alexanderrogalla10112 жыл бұрын
So I thought I knew cabbage but I never thought of it as a medium for soaking up a sauce before. But it worked so well! The ruffly leaves really picked up the sauce during braising. This might be my favorite way to have cabbage now. Had it over grains I had in the pantry, but I’ll have to try it with the buckwheat sometime.
@helenrennie2 жыл бұрын
so glad it turned out well :)
@foodislife33902 жыл бұрын
Just, finally, made this. I may have gone a bit heavy on the thyme, but other than that, it was delicious! Didn’t look as nice as yours Helen, but tasted great. I converted it to gluten and dairy free and it was wonderful , I served it with mashed potato, as I didn’t have buckwheat, and enjoyed every mouthful. Thank you Helen for the great recipe!
@helenrennie2 жыл бұрын
so glad you enjoyed it!
@vmurt Жыл бұрын
How did you convert to gluten free? Thanks!
@foodislife3390 Жыл бұрын
@@vmurt for the sour cream I bought a dairy free version, which was okish and for the flour I used a GF flour mix that I make and for most recipes (not bread sadly) it is a great alternative. Hope that helps 😀
@this_is_not_my_real_name2 жыл бұрын
I love all these cabbage recipes! My vegetable garden is humming at the moment so I currently have 3 cabbages in my fridge. I'll be picking up some savoy cabbage next time I visit the garden centre.
@sandegeorge5422 жыл бұрын
Thanks Helen. I made your last braised cabbage and flavor was good. But I had trouble slicing the cabbage. It fell apart. Looking forward to trying this.
@aheartbeatific2 жыл бұрын
You outdid yourself here. Also this cabbage level is as thorough as your borscht recipe!The Helen signature pomegranate molasses in the recipe - chef’s kiss.
@foodislife33902 жыл бұрын
That looks so delicious, I really want to go and make it immediately!
@joyfulgirl400182 жыл бұрын
I love this channel! I tried Sohla's original recipe that inspired this one, and I was so excigted about it but I was a little disappointed by how it came out... I think these adjustments would solve all my problems. I love all the explanations of how things work and why in your videos.
@susanpiotrowski11322 жыл бұрын
This looks delicious. My family loves your other cabbage dish so much that I don’t want to try anything new. But this is enticing so I will try it out.
@beachbum4691 Жыл бұрын
Through most of this video I had no idea what Porcini was? I looked Porcini up: it's the preferred mushroom in French and Italian cuisine, its' nearest equivalent is the shiitake mushroom., As ever thank you Helen for another superb video...... :)
@ebernard402 жыл бұрын
Almost bought the ingredients for ylthe previous recipe yesterday, ill DEFINITELY have to this one!
@noiz17622 жыл бұрын
All her plates look like they're the most delicious thing that will heal you from the inside out
@juliamunkacsinebeko85002 жыл бұрын
Dear Helen! I wish Russian and Ukrainian people could love each other as tender, as delicious is their buckwheats!...Hungarian Julia 🥲🥰
@mariasavrasova86352 жыл бұрын
We do.
@ekaterinajohansson4488 Жыл бұрын
Спасибо за рецепт! ☀️ Получилось действительно очень вкусно 😋 Сделала из «обычной» капусты и сушеных боровиков и зонтиков из леса
@tridsonline2 жыл бұрын
👍🏻 Fascinating, thanks! Can't wait to try this, but meantime you solved a personal mystery regarding the porcini .. i always used to discard the soaking water in favour of the flesh 😳! And so of course i was never satisfied with the results and finally gave up using them 🤣. Thanks for all the tips!
@vkiperman2 жыл бұрын
Helen, buckwheat? Genius!!
@bananamilk7772 жыл бұрын
This looks delicious! I'm looking forward to trying it out. Thanks for the recipe, Helen 💕
@sayyestofood25202 жыл бұрын
kzbin.info/www/bejne/g52WlJJ-g9pgi6s d
@susimwolfe5892 жыл бұрын
My goodness. My mouth is watering because I can absolutely taste this. I'm making cabbage tonight (St. Pat's) and this won't go with the meal but I'm for sure making this next week. Thank you for the thorough directions too
@saratakkoush61092 жыл бұрын
Can't wait to make this!! I got some cabbage at the farmers market this week
@PebelWasTaken2 жыл бұрын
This channel is a gift
@irener.38492 жыл бұрын
I buy buckwheat at the kosher section of my supermarket. It’s very good quality, though not cheap. Just make sure to buy the whole grain buckwheat, not the crushed one.
@peterk60722 жыл бұрын
LOVE this Helen, thank you!
@lilliparker53432 жыл бұрын
All my cookware is Cusinart ! I thought I recognized your's ! ;) Anyway, I just finished watching your Stuffed Cabbage recipe. Thank you for being so thorough in your presentation. Watching this one now...Can't wait to try this !
@irinafurman85412 жыл бұрын
Amazing recipe 😍 спасибо 🙏 will make this weekend. I don’t have Savoy cabbage 🥬 and porcini mushrooms 🍄 will use regular green one and wild mushrooms we picked on Cape Cod
@keanureeves62572 жыл бұрын
How are you and your family doing hope you've all been vaccinated. With this medium, I pray we get along well at our convenience, as I don't want to be seen as a superstar but as a commoner in the society.
@lypanov2 жыл бұрын
Think I'm going to try this but will replace the mushrooms with Miso as finding mushrooms without plastic consumption is pretty impossible here. Also need to sub the sour cream, will try a mix of fermented coconut yoghurt, cashew based cream cheese and freshly made soya milk to thin it a bit. Will use barley instead of buckwheat as I'm a teeny bit obsessed with Barley. Also I have all of the above in the fridge/cupboard 😂 Well other than the Savoy which I also can't find.. let's hope sweetheart cabbage won't get way too soft, will probably shorten the times and turn on the grill.
@lypanov2 жыл бұрын
This was delicious. Thank you for making one of my fasting weeks oh so much more delicious! The sweetheart (pointy) cabbage is delicious in this recipe.
@raraavis77822 жыл бұрын
You sure know, how to make cabbage appealing! Great recipe 👍
@keanureeves62572 жыл бұрын
How are you and your family doing hope you've all been vaccinated. With this medium, I pray we get along well at our convenience, as I don't want to be seen as a superstar but as a commoner in the society.
@rcg53172 жыл бұрын
I love cabbage and your recipes are incredible. Thank you!
@lindacoffin51102 жыл бұрын
I did your cabbage and bean version and I will give this version a try. Thanks Helen.
@keanureeves62572 жыл бұрын
How are you and your family doing hope you've all been vaccinated. With this medium, I pray we get along well at our convenience, as I don't want to be seen as a superstar but as a commoner in the society.
@MrRaivokasMagma2 жыл бұрын
Have to give this a try, with some adjustments to my stomach and palette, maybe with some boiled barley :D Many recipes feel like they use tomatoes for sauce or flavour in some on form, which happens to be one of the ingredients which gives me heartburn :(
@dantortuga25772 жыл бұрын
Looks Good!
@dantortuga25772 жыл бұрын
kzbin.info/www/bejne/q17Jp6Z3hLWHbpI
@clement97822 жыл бұрын
Oh this dish is BEAUTIFUL ! I'm trying it soon, thanks for all the tips you shared Helen !
@donnagray95792 жыл бұрын
Always great food!
@suyapajimenez5162 жыл бұрын
I’m sure it’s delicious: I don’t need any cereal. Thank you Helen.
@topafkar2 жыл бұрын
Wow very nice recipe 👍
@deediekloncz47032 жыл бұрын
This looks so good. I ordered the porcine and buckwheat. Just cooked the buckwheat it's awful, it came from Canada. I didn't feed your advice on source. Can I roast it and salvage it?
@risili54462 жыл бұрын
The video description has a link to the type of buckwheat she used. Also the whole detailed recipe and other links. Gosh, I hadn't realized Helen takes that level of effort to detail everything in text in the video description!
@dadcelo2 жыл бұрын
This looks soooo good! Never had buckwheat but that cabbage 🤤
@redpandah33092 жыл бұрын
It's interesting, because i use your og recipe to braise cabbage. So im stoked 👍
@etherdog2 жыл бұрын
This is the second buckwheat recipe I have seen today. Is something going on in the aether? I love buckwheat and it is an easy crop to grow that helps soil tilth. I love this idea, Helen, and the tip about adding flour to the sour cream is a smart inclusion.
@isidormaker24822 жыл бұрын
Thanks for the reciepe. And, by the way, your a beatifeul Woman🥰
@Marcel_Audubon2 жыл бұрын
and I just happen to have a savoy cabbage in my icebox! oh, happy day!!
@Maiasatara2 жыл бұрын
I have a box of kasha that i cook with varnishkas (bowtie pasta) which I thought was the same as toasted buckwheat. I also sauté kasha in an egg before boiling it - which keeps it separate and fluffy. Since you did not take that step, I'm assuming there's a difference between the two. I've seen both the porcini video (oh my) and previous cabbage video, and this looks amazing. Will definitely try. I'm in Massachusetts and will check for a fun class next time I'm in Boston!
@helenrennie2 жыл бұрын
what people call "kasha" in the US is just toasted buckwheat. it's the same thing I am cooking in this video. I used to do the egg step and found that it's not necessary if you use the right amount of water and let your buckwheat rest after cooking.
@al.m7652 жыл бұрын
i loved your first recipe, so i can't wait to try this!
@samuelmahoney68782 жыл бұрын
this seems very Ukrainian with the complex cooking. Its great!
@marcelomiguel5196 Жыл бұрын
Hi Helen !! This recipe looks amazing. I made your older recipe quiet the cabbage and beans and it was amazing. Since my family is Portuguese, I used the Savoy cabbage the first time and i really didn't regret. Thank you so much. The question that i have is that i have never before cooked Buckwheat. I don't have an Instant Pot and I normally use my stovetop Pressure cooker. I just couldn't find the information on how much water to each cup of Buckwheat and then how long to leave under pressure. I know that the pressure on a regular Pressure cooker is higher than the Instant Pot. Would you be able to help me with the water amount and Pressure time? Looking forward to making this recipe !! Thank you again !!!
@saraatppkdotpt81402 жыл бұрын
Enjoyed watching this video 😊
@jjboyd012 жыл бұрын
looks good. Cabbage is good stuff. Buckwheat never had , only raw Buckwheat honey.
@rayradiance6662 жыл бұрын
I love cabbage 🥬
@TheWolfCook2 жыл бұрын
It looks delicious. Thanks for sharing. 😀
@AddictOfLearning2 жыл бұрын
This looks so good, I need to find time to try this!
@DianeH20382 жыл бұрын
I can't wait to try this one! it sounds amazing.
@chenchenyan11842 жыл бұрын
Thank you so much for this video Helen!! Can't wait to try it out! I wondered if you think napa cabbage would be suitable for this recipe?
@helenrennie2 жыл бұрын
possibly, but I haven't tried it.
@navjotsandhu72452 жыл бұрын
I'm thinking about running a savoy cabbage or 2 through a blender then straining the resultant bulk through a cheesecloth. That way i get much more surface area to create browning , since ths bulk would have much less water..
@ChrisMinchella2 жыл бұрын
Not to make this weird but given that it's hard getting stuff from Russia or Ukraine right now, is there an alternative on the buckwheat sourcing?
@raraavis77822 жыл бұрын
Try health food stores. I'm not American, but in Germany, you can get buckwheat there. It's a popular alternative to oats for the gluten free crowd.
@scouthanamura23802 жыл бұрын
Love and howdy from Texas!
@DelsonGirl2 жыл бұрын
Hi Helen! I recently found your channel and binged through most of the videos. I have an interesting dilemma maybe you can help with? My partner really dislikes mixing flavors: sweet and savory; sweet and spicy; bitter and sour. He needs to keep them separate, but most delicious dishes are prized for complexity and depth, and all of these working together. How can I help rehabilitate his palate!?
@helenrennie2 жыл бұрын
don't let him watch you cook. just cook. most people like delicious food if they don't judge it before tasting. that being said, it helps to know what a balanced dish is. bitterness needs to be balanced with salt. it's fine for it to have a sour component too, but that doesn't reduce bitterness. salt and/or sweetness does. in other words, if you take bitter arugula and add lemon juice to it, it's now both bitter and sour and very unpleasant. if you add both lemon juice and salt, it's great.
@tkmmusician2 жыл бұрын
Hi, Helen, and thank you for another great recipe. I live in France, where (unbelievably) sour cream doesn't exist. Also, buckwheat is a problem. I can use bulgur wheat for the buckwheat, but do you think crème fraiche or Greek plain yogurt will work better? Thanks again
@helenrennie2 жыл бұрын
Creme fraiche will work great!
@gothicsynthetic2 жыл бұрын
Forgive my ignorance, but has there been a (recent?) development in the supply of buckwheat/sarrasin in/to France, perhaps due to the war in Unkraine?
@fabe612 жыл бұрын
Very, very almost vegan - anyone got any tried and tested suggestions for a vegan replacement for the sour cream?
@helenrennie2 жыл бұрын
I hear kite hill sour cream is vegan and quite good.
@hannahmitchell872 жыл бұрын
Chef Jana has a soy based cream cheese recipe that I've modified a little to make sour creeam. I use it often & it works in stroganoff so imagine it would with this recipe too!
@cremebrulee47592 жыл бұрын
This looks delicious. You didn't mention removing the bay leaf, but I assume that you need to do that.
@helenrennie2 жыл бұрын
yeah -- don't eat the bay leaf ;) I don't usually remove it. I assume it's common knowledge not to eat it.
@cheveyo24032 жыл бұрын
i love porcini
@gazz1mill2 жыл бұрын
Bravo!
@afiqazaibi35472 жыл бұрын
Which eastern European store in Massachusetts do you get your buckwheat from? I'll definitely be making this.
@helenrennie2 жыл бұрын
Culinary Delights in Natick or Bazaar in Framingham.
@carvedwood19532 жыл бұрын
I think i'll try to just give my buckwheat a roast in the cast iron pan before cooking. I like to buy it local and help the farmers.
@1ACL2 жыл бұрын
That looks yummy.
@TheCatWitch632 жыл бұрын
If I can’t find Savoy cabbage in my country, what other cabbage can I use? Same thing with the type of wheat… can I use quinoa, or at least a pasta like marmahon (maftoul) or couscous that I could probably cook and then toast a little?
@helenrennie2 жыл бұрын
you can use any cabbage. buckwheat is not a type of wheat. it's a completely different grain (technically, it's a seed). you can use whatever carbs you want. you don't need to make buckwheat with this cabbage.
@TheCatWitch632 жыл бұрын
@@helenrennie Thank you!!
@TheArcSet2 жыл бұрын
Thanks for this.
@eastlover45592 жыл бұрын
Thanks for the recipe! I wonder if I can use iceberg lettuce instead of cabbage since cabbage is out of season right now.
@caspar19993112 жыл бұрын
Maby you said that in your video but i didn't catch it, how much cabbage/ buckwheat would you recommend per person?
@helenrennie2 жыл бұрын
This recipe serves 4.
@johannesgutenburg98372 жыл бұрын
omg gonna make this tonight
@ExploitingThePantry2 жыл бұрын
This was soooooo good! Thank you.
@helenrennie2 жыл бұрын
glad it turned out well :)
@ExploitingThePantry2 жыл бұрын
@@helenrennie delicious
@konstantintretyakov39512 жыл бұрын
#realcomment Thank you for another great recipe, a quick question: you do not remove the кочерыжка (sorry, not sure how to say this in English) when cooking this, right?
@helenrennie2 жыл бұрын
Right. I keep the кочерыжка (core) in. It helps the cabbage pieces stay together.
@vmurt Жыл бұрын
Can I use cornstarch instead of flour? Want to make this for dinner tonight but one of my guests is gluten free. Thanks!!
@thihal1232 жыл бұрын
To reduce the use of oil when pan frying the cabbage, what do you think of broiling them instead?
@da1otta2 жыл бұрын
Hi Helen. Could browning the cabbage leaves be done in an oven since baking trays have a larger surface? I could brush the cabbage sides with oil and flip them over half-way. Or would this just add unnecessary steps?
@helenrennie2 жыл бұрын
Yes, that works, but takes longer and dirties another baking sheet :) Keep in mind that cabbage is very oil thirsty, so brushing might not be sufficient. Think glugs, not teaspoons.
@da1otta2 жыл бұрын
@@helenrennie Thank you for your kind advice. Glugs it is :)