Buckwheat With Shredded Cabbage And Fried Egg Recipe

Preparation of Buckwheat

1. Rinse the buckwheat under cold water until the water runs clear. 2. In a medium saucepan, bring water to a boil (use about twice the volume of water as buckwheat). 3. Add the buckwheat to the boiling water, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the buckwheat is tender and has absorbed most of the water. Fluff with a fork and set aside.

Cooking the Cabbage

1. In a skillet, heat a little cooking oil over medium heat. 2. Add the shredded cabbage to the skillet and sauté for 5-7 minutes, or until it slightly softens but still retains a bit of crunch. Season with salt and pepper to taste. 3. Mix the sautéed cabbage with the cooked buckwheat and keep warm.

Frying the Egg

1. In the same skillet used for the cabbage, add a bit more cooking oil and heat it over medium-high heat. 2. Crack the egg into the skillet once the oil is hot. Fry the egg to your desired level of doneness, seasoning it with a pinch of salt and pepper. 3. Serve the fried egg over the buckwheat and cabbage mixture.