Cabbage & buckwheat kasha recipe

It's time for another buckwheat recipe here on Nami-Nami. The inspiration for this recipe is from an Estonian author Aive Luigela (we share the publisher :)), but I've adapted it slightly. It's an excellent dish for those who are trying to shed some post-Christmas (or post-pregnancy) pounds - light in calories, yet surprisingly packed with flavour.

Note that buckwheat is naturally gluten-free, so it's a suitable and tasty grain alternative to all those who need to avoid gluten. Use oil for a vegan version. 

Buckwheat with Cabbage
(Kapsa-tatrahautis)
Serves 4

2 Tbsp oil or butter
150 g buckwheat groats
300 g white cabbage, shredded
750 ml (3 cups) boiling water
0.5-1 tsp salt
1 tsp caster sugar
fresh lovage or dill, chopped

First, you may need to toast the buckwheat. The buckwheat we usually use in Estonia is pre-roasted and dark brown, so this can be skip this stage. If you're using the "light" buckwheat groats, then roast them on a dry hot skillet for about 5-6 minutes, until it's nicely toasty and aromatic.

Heat the oil in a large high frying pan/sauté pan. Add the buckwheat and sauté for a couple of minutes, stirring every now and then.
Add the cabbage and boiling water. Season with half a teaspoon of salt. Cover the saucepan with a lid, reduce heat and simmer on a low heat for about 30 minutes, until the cabbage is soft and buckwheat cooked.
Season with sugar and more salt, if necessary. Sprinkle fresh herbs on top and serve.