Red Cabbage Buckwheat Bowl
Ingredients for 4 persons
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1 jar Kühne prepared red cabbage
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200 g buckwheat
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400 ml vegetable stock
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2 onions
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50 g almonds whole
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1 lemon
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1 bunch mint
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paprika
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garlic
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salt & pepper
Preparation
Cook the buckwheat in the vegetable stock according to the packet instructions. Season with salt, pepper, paprika, and garlic powder.
Slice the onions into thin rings and toast the almonds in a dry pan until golden.
Heat the Kühne 2-Minute Red Cabbage in a pot. Optionally, add a splash of lemon juice.
Stir the warmed red cabbage into the buckwheat. Serve the festive salad topped with the sliced onions, toasted almonds, and a few mint leaves.