Porcini Braised Cabbage (v 2.0 — better technique & better sauce)
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Porcini Braised Cabbage (v 2.0 — better technique & better sauce) 00:00 Intro 01:13 Cabbage Ingredient Prep 04:19 Searing the …
This was soooooo good! Thank you.
Helen! How's your stretching and core exercise going? 🙂
I buy buckwheat at the kosher section of my supermarket. It’s very good quality, though not cheap. Just make sure to buy the whole grain buckwheat, not the crushed one.
The thickening method using sour cream flour and a little bit of the sauce us super common in Hungarian cuisine, we call it rántás ( yanking) because it pulls the sauce together super quickly! It was really fun to see it used thank you for all your videos!
To reduce the use of oil when pan frying the cabbage, what do you think of broiling them instead?
Given the present environment, I don't have a great deal of interest in purchasing anything Russian. I'm concerned about purchasing anything from Ukraine that might place additional stressors on that nation and supply chain. Do you have an idea of whether there is Ukrainian buckwheat in the US right now so that I could order some and not do anything bad to pour Ukraine? Any thoughts you've got or insights would be appreciated.
With respect to the video, would using a cloth covering the lid help the moisture loss a la making Persian rice?
recipe https://youtu.be/Ml3c_HNu-UI
The entire recipe looks delectable, but the most amazing segment for me was the preparation of hrechka in an Instant Pot! Holy cow, this has opened up possibilities for me, someone who has never successfully cooked it on the stove! Thanks for posting : )
Helen, buckwheat? Genius!!
This looks soooo good! Never had buckwheat but that cabbage 🤤
You outdid yourself here. Also this cabbage level is as thorough as your borscht recipe!The Helen signature pomegranate molasses in the recipe – chef’s kiss.
Question: do you think greek yogurt can work as a substitute for the sour cream here? I often have the former but not the latter on hand.
'Eastern European' buckwheat is a jewel. Such a toasty flavour, never mushy. For a single person-serving in 20 minutes: (1) a pot that holds 1.5 cups or more, at least a tiny amount (or more!) of butter or oil, tiny pinch salt, add one precise cup of water minus 3 tablespoons,, stir in one half cup Eastern European toasted buckwheat, set timer to 15 minutes, (2) on a medium heat wait until your mix begins to simmer, cover securely and back off the heat so it stays barely simmering and start the timer countdown, (3) at 15 min. this dish is ready to plate and serve. Our store has only one high-quality Russian buckwheat and my recipe is based on that brand. Other types were a disaster, so… buy a small quantity until you find a good brand. If it turns out poorly, the brand is poor, it's that simple. Even plain buckwheat is so delicious. Thank you, Helen, for this braised dish!
I can’t even begin to explain how big of a fan I am of Helen and her channel. These videos are culinary gold! I honestly feel like I should be paying for this kind of thoughtful teaching. Amazing. Helen, you’ve blessed us quite a bit with your knowledge. Thank you!
Cabbage is such an underrated vegetable, roasted, as filler, or like this… Its cheap as %£¢¥% too most of the time too 🙏
this recipe has all the familiar ingredients but is so interesting nevertheless. i am definitely going to try this! buckwheat and mushroom combo is very close to my heart. thank you for the recipe! ❤
Wow, Helen, I had tried your old recipe and it was d***ned good! This looks stupendous and what a wonderful starch to use. There's an awful lot of umami in this – it's breakfast time in Australia and I so want to eat it (well Sydney time zone – heading towards a Saturday brunch)! As a WFPB person (whole food plant based – yes, one of those annoying vegans), I would make the cream sauce with silken tofu. Yum, yum yum! Thank you for your Russian love of cabbage! 🙏🏻☺️
Looks Good!
1.5 cups buckwheat to 2.0 cups water is MORE water than is used to cook rice? Going into the kitchen to make this right now…
Thanks for the reciepe. And, by the way, your a beatifeul Woman🥰
I have a box of kasha that i cook with varnishkas (bowtie pasta) which I thought was the same as toasted buckwheat. I also sauté kasha in an egg before boiling it – which keeps it separate and fluffy. Since you did not take that step, I'm assuming there's a difference between the two. I've seen both the porcini video (oh my) and previous cabbage video, and this looks amazing. Will definitely try. I'm in Massachusetts and will check for a fun class next time I'm in Boston!
Is the buckwheat same as freekah?
Making this tonight!
8:47 "Otay!" (Props to those who get it)
The last cabbage dish was SO good (it got me through the winter) that I can’t wait to try this.
I never thought much of cabbage, but that dish turned me around, and it’s now one of my favourite vegetables. Its sweetness is unlike anything else. Sublime.
Very, very almost vegan – anyone got any tried and tested suggestions for a vegan replacement for the sour cream?
Thank you so much for this video Helen!! Can't wait to try it out! I wondered if you think napa cabbage would be suitable for this recipe?
This looks delicious. My family loves your other cabbage dish so much that I don’t want to try anything new. But this is enticing so I will try it out.
Hi, Helen, and thank you for another great recipe. I live in France, where (unbelievably) sour cream doesn't exist. Also, buckwheat is a problem. I can use bulgur wheat for the buckwheat, but do you think crème fraiche or Greek plain yogurt will work better? Thanks again
Oh this dish is BEAUTIFUL ! I'm trying it soon, thanks for all the tips you shared Helen !
I can't wait to try this one! it sounds amazing.
This is the second buckwheat recipe I have seen today. Is something going on in the aether? I love buckwheat and it is an easy crop to grow that helps soil tilth. I love this idea, Helen, and the tip about adding flour to the sour cream is a smart inclusion.
I love cabbage and your recipes are incredible. Thank you!
LOVE this Helen, thank you!
Always great food!
This looks delicious! I'm looking forward to trying it out. Thanks for the recipe, Helen 💕
If I can’t find Savoy cabbage in my country, what other cabbage can I use? Same thing with the type of wheat… can I use quinoa, or at least a pasta like marmahon (maftoul) or couscous that I could probably cook and then toast a little?
#realcomment Thank you for another great recipe, a quick question: you do not remove the кочерыжка (sorry, not sure how to say this in English) when cooking this, right?
and I just happen to have a savoy cabbage in my icebox! oh, happy day!!
Helen, just wondering…are you stretching? Are you doing your core strengthening exercises? 🤨
This looks so good, I need to find time to try this!
Bravo!
Can't wait to make this!! I got some cabbage at the farmers market this week
Love and howdy from Texas!
It was with you that I learned the powerful taste of a browned cabbage. Now it's my girlfriend's favorite!
You sure know, how to make cabbage appealing! Great recipe 👍
What is wrong with Polish buckwheat ?
Could I use creme fraiche instead of sour cream? I made some of my own and looking for different ways to use it.
I love this channel! I tried Sohla's original recipe that inspired this one, and I was so excigted about it but I was a little disappointed by how it came out… I think these adjustments would solve all my problems. I love all the explanations of how things work and why in your videos.
Details, details, and details it's HELEN'S cooking channel.