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Print Recipe
Lean Galette with Cabbage and Buckwheat Recipe
Wonderful pastries in lean days-galette of rye-wheat dough on the water with stewed cabbage, fried onions and buckwheat porridge. Simple, soulful and delicious.
Cook Time 60 minutes
Servings
Ingredients
For the dough:
For filling:
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 onions should be finely cut.
    Cabbage and onions should be finely cut.
  3. In a saucepan or deep pan pour oil and heat it. Spread a clove of garlic, crushed flat side of the knife and fry it for a minute, so he gave the smell of his oil. It is possible to remove, and can be removed later.
    In a saucepan or deep pan pour oil and heat it. Spread a clove of garlic, crushed flat side of the knife and fry it for a minute, so he gave the smell of his oil. It is possible to remove, and can be removed later.
  4. Next, spread the onion and gold it with a couple of minutes. Next-cabbage. Salt a little, stir, reduce the heat, cover the lid and simmer until tender. Can be on desire such as cabbage fry. I don't eat much fried food, so I just stewed cabbage. I removed the garlic in this step.
    Next, spread the onion and gold it with a couple of minutes. Next-cabbage. Salt a little, stir, reduce the heat, cover the lid and simmer until tender. Can be on desire such as cabbage fry. I don't eat much fried food, so I just stewed cabbage. I removed the garlic in this step.
  5. Cabbage ready and lay out her buckwheat boiled. Stir and cook for another 5 minutes. The filling for the biscuits is ready.
    Cabbage ready and lay out her buckwheat boiled. Stir and cook for another 5 minutes. The filling for the biscuits is ready.
  6. While preparing the filling, I made the dough for biscuits. In the container poured wheat flour and rye, added baking powder, joined. Made a hole in the center. In a glass with a fork connected warm water, sugar, salt and sunflower oil.
    While preparing the filling, I made the dough for biscuits. In the container poured wheat flour and rye, added baking powder, joined. Made a hole in the center. In a glass with a fork connected warm water, sugar, salt and sunflower oil.
  7. Poured in the center with a fork and slowly began to gather the flour. When it was possible to knead the dough with your hands, I smeared them a little sunflower oil. Rolled the dough into a ball. The dough is pliable, does not stick to the hands.
    Poured in the center with a fork and slowly began to gather the flour. When it was possible to knead the dough with your hands, I smeared them a little sunflower oil. Rolled the dough into a ball. The dough is pliable, does not stick to the hands.
  8. On the Board the ball flattened by hand. Rolled the dough into a circle D-24 cm, this diameter I have a non-stick pizza. You can make a Galette on the protvin, covered with baking paper.
    On the Board the ball flattened by hand. Rolled the dough into a circle D-24 cm, this diameter I have a non-stick pizza. You can make a Galette on the protvin, covered with baking paper.
  9. Laid the dough on the mold.
    Laid the dough on the mold.
  10. Spread the filling generously, leaving the edges ~ 3,5-4 cm.
    Spread the filling generously, leaving the edges ~ 3,5-4 cm.
  11. Beautifully select the edge here in this way and coat the top of the dough with sunflower oil, using a brush. Put in a preheated oven to t-180 C for 25-30 minutes. Be guided by your oven. The filling is ready, you need to make only the dough. Do not dry.
    Beautifully select the edge here in this way and coat the top of the dough with sunflower oil, using a brush. Put in a preheated oven to t-180 C for 25-30 minutes. Be guided by your oven. The filling is ready, you need to make only the dough. Do not dry.
  12. Galette is ready! Beautiful and delicious.
    Galette is ready! Beautiful and delicious.

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