I have been craving some Hungarian flavors from my childhood lately. I have made my moms veganized Hungarian Cabbage Rolls for Christmas and today it was time to make another favorite, Buckwheat Pasta with Sweet Cabbage. It seems like we eat a lot of cabbage back in Hungary during the colder months! I remember growing up we ate a lot of pasta dishes for lunch at school. They are filling, give lot of energy and are affordable. Also they were often sweet with a veggie soup as a starter. My grandma made all the pasta herself with a speed you wont believe. No pasta machine just a roller. Thin, gorgeous and delicious.
For this dish they always used square pasta shapes, about an inch by an inch or may be bigger but a tagliatelle style pasta would also work. The flavors are very basic but thanks to the combination of the sweet and salty cabbage with lots of black pepper when serving it makes it a new kind of flavor. Brings back memories …. Click below to see how I made it!
A few things are different though, I am making an egg free gluten free pasta from buckwheat and I sweetened the dish with maple syrup instead of sugar.
Tina x
Save the recipe of this Buckwheat Pasta with Sweet Cabbage by pinning the picture below to your Pinterest board!
[optinform]
Buckwheat Pasta with Sweet Cabbage
Ingredients
- 1 cup buckwheat flour plus a little more for rolling out the pasta
- 1/4 cup tapioca flour
- 1/4 cup sorghum flour can be subbed for another gluten free flour
- 100 ml or 1/4 plus 3 tbsp of water approx. add more or less if needed
- 1 tbsp psyllium husk
- 3 tbsp water
- 1/2 tsp salt
- 1 pound cabbage sliced thinly
- 2 to 3 tbsp maple syrup
- salt and black pepper
Instructions
- Make the psyllium gel by mixing the psyllium husk with the 3 tbsp of water, Let it sit for a few minutes.
- Mix the flours and add the salt.
- Add in the gel and 3/4 of the water. Start mixing with your hand and if it is too dry add a tbsp more. It should form a nice dough, not sticky. If too wet, add a little more flour. Kneed it into a ball.
- Roll out the dough. I divided it into two parts. Roll it quite thin and slice it into squares. See video above on the how to.
- Dust some extra flour between the squares to keep them from sticking to each other.
- Slice the cabbage into very thin strips and soften it in a pan with a few tbsp of water. In about 5 to 7 minutes the cabbage will soften and it will also stick a little to the pan forming a brownish layer, NOT burned, so you have to keep an eye on it. Then I add some extra water to de-glaze the pan, this gives a delicious flavor to the cabbage.
- Flavor with salt, black pepper and maple syrup.
- Cook the pasta in two batches in salted boiling water for about 2 to 3 minutes, depending on the thickness of your pasta.
- Scoop out the cooked pasta from the water and add it to the cabbage. Mix it in and season if needed.