Yes, again my favourite combo of buckwheat and sauerkraut! 😀
This time the buckwheat is a teensy bit more fancy – I cooked it with allspice (one or two pieces will do) and a bayleaf, which I removed afterwards, you really don´t want to bite into those!
I sauteed a minced onion on some oil with a pinch of salt, added shredded white cabbage and water to cover maybe about half of the cabbage and then I simmered it under a lid until the cabbage got soft. I seasoned it with caraway seeds, marjoram and black pepper. Towards the end I mixed in also some ready-made sauerkraut and simmered together a bit longer.
I mixed the grain with the vegetable and topped them with mock bacon made from celery root – super easy to make! Just make tiny cubes of the celery root, place them into a fair amount of cold oil with a pinch of salt, turn the flame on and sautee while stirring often until the cubes become golden and look a little like bacon bits 😀
Macrobiotic magic in the kitchen 