eastern-european

Slovenian Buckwheat Zganci with Sauteed Cabbage and Sausage

This simmered dish pairs buckwheat flour with green cabbage, shredded, smoked sausage, sliced and sunflower oil. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

27 g Protein

71 g Carbohydrates

32 g Fat

14 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

78g buckwheat flour 267 kcal
205g water 0 kcal
181g green cabbage, shredded 45 kcal
74g smoked sausage, sliced 244 kcal
10g sunflower oil 88 kcal
2g caraway seeds 6 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

buckwheat flourwatersalt
Bring water to a boil in a small pot; add salt. Pour buckwheat flour into the center to form a mound and poke a hole to let water bubble through.
Cover and simmer on low for 12 minutes without stirring.
Break up the mass with a wooden spoon into small dumpling-like crumbs; cook 2 minutes more, then keep warm.
smoked sausagesunflower oil
In a skillet, heat oil over medium. Cook sausage slices until browned, 4-5 minutes; remove to a plate.
watergreen cabbagecaraway seeds
In the same skillet, add cabbage and caraway. Saute until softened and lightly browned, 6-8 minutes; add a splash of water if needed.
green cabbagesmoked sausage
Serve zganci topped with cabbage and sausage, with pan juices spooned over.