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 Lean Galette with Cabbage and Buckwheat Recipe
Wonderful pastries on fast days - biscuits made of rye-wheat dough on water with stewed cabbage, fried onions and buckwheat porridge. Simple, sincere and delicious.
Course Dinner Dishes, Hot Dishes, Lean Food, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Pregnant and Nursing Food Dishes, Special Food Dishes, Vegetarian Food and Diet
Cuisine Dutch Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
For the dough:
For filling:
Course Dinner Dishes, Hot Dishes, Lean Food, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Pregnant and Nursing Food Dishes, Special Food Dishes, Vegetarian Food and Diet
Cuisine Dutch Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
For the dough:
For filling:
Instructions
  1. For the filling, I boiled buckwheat, as indicated on the package. We will need 1 cup with a capacity of 200 ml of ready-boiled buckwheat.
    For the filling, I boiled buckwheat, as indicated on the package. We will need 1 cup with a capacity of 200 ml of ready-boiled buckwheat.
  2. Cabbage and onion should be finely chopped.
    Cabbage and onion should be finely chopped.
  3. Pour oil into a saucepan or deep frying pan and heat it up. Spread a clove of garlic, crushed with the flat side of a knife, and fry it for a minute so that it gives off the smell of its oil. It can be deleted and it can be deleted later.
    Pour oil into a saucepan or deep frying pan and heat it up. Spread a clove of garlic, crushed with the flat side of a knife, and fry it for a minute so that it gives off the smell of its oil. It can be deleted and it can be deleted later.
  4. Then lay out the onion and brown it for a couple of minutes. Next - cabbage. Add a little salt, stir, reduce the heat, cover and simmer until tender. You can fry the cabbage if desired. I don't eat a lot of fried food, so I just stew cabbage. At this stage, I removed the garlic.
    Then lay out the onion and brown it for a couple of minutes. Next - cabbage. Add a little salt, stir, reduce the heat, cover and simmer until tender. You can fry the cabbage if desired. I don't eat a lot of fried food, so I just stew cabbage. At this stage, I removed the garlic.
  5. The cabbage is ready and put the boiled buckwheat on it. Stir and cook for another 5 minutes. The cookie filling is ready.
    The cabbage is ready and put the boiled buckwheat on it. Stir and cook for another 5 minutes. The cookie filling is ready.
  6. While the filling was being prepared, I kneaded the cookie dough. Wheat and rye flour were poured into the container, baking powder was added, and combined. Made a hole in the center. Combine warm water, sugar, salt and sunflower oil in a glass with a fork.
    While the filling was being prepared, I kneaded the cookie dough. Wheat and rye flour were poured into the container, baking powder was added, and combined. Made a hole in the center. Combine warm water, sugar, salt and sunflower oil in a glass with a fork.
  7. I poured it into the center with a fork and slowly began to gather flour. When it became possible to knead the dough with my hands, I smeared them with sunflower oil a little. Roll the dough into a ball. The dough turns out to be pliable, does not stick to your hands.
    I poured it into the center with a fork and slowly began to gather flour. When it became possible to knead the dough with my hands, I smeared them with sunflower oil a little. Roll the dough into a ball. The dough turns out to be pliable, does not stick to your hands.
  8. On the board, the ball is flattened by hand. Roll out the dough into a circle D-24 cm, this is the diameter of my pizza with non-stick coating. You can cook galetta on a platter covered with baking paper.
    On the board, the ball is flattened by hand. Roll out the dough into a circle D-24 cm, this is the diameter of my pizza with non-stick coating. You can cook galetta on a platter covered with baking paper.
  9. Put the dough on the mold.
    Put the dough on the mold.
  10. Generously distribute the filling, leaving the edges ~ 3.5-4 cm.
    Generously distribute the filling, leaving the edges ~ 3.5-4 cm.
  11. Beautifully highlight the edges in this way and lubricate the top of the dough with sunflower oil using a brush. Place in the oven preheated to t-180 C for 25-30 minutes. Focus on your oven. The filling is ready, you just need to knead the dough. Do not dry.
    Beautifully highlight the edges in this way and lubricate the top of the dough with sunflower oil using a brush. Place in the oven preheated to t-180 C for 25-30 minutes. Focus on your oven. The filling is ready, you just need to knead the dough. Do not dry.
  12. Galetta is ready! Beautiful and delicious.
    Galetta is ready! Beautiful and delicious.
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