Cabbage and Carrot in Tomato Sauce Alongside Buckwheat Noodles

Cooked cabbage and carrot in tomato sauce with the addition of healthy and nutritious buckwheat noodles for a vegan, delicious and gluten-free lunch

  • Main DishesType
  • EasyDifficulty
  • 15-30 minPrep. Time
  • 6Serving/Unit


Cabbage, 1 small unit
finely chopped
Carrot, 1 medium unit
peeled, grated on a grater
Mashed tomatoes, canned (240 g)
or 5 whole chopped tomatoes
Sweet paprika, 1/4 flat teaspoon
Cumin, 1/4 flat teaspoon
Garlic-chili sauce, 1 tablespoon
Boiling water, 1 cup
Gluten-free organic buckwheat noodles, 200 g


1. Place the cabbage, carrot, tomatoes and spices in a pot with 1 cup of boiling water.
2. Bring to a boil, cover and cook over low heat until the cabbage is tender (about 30 minutes).
3. Meanwhile, cook the buckwheat noodles: my tip for cooking noodles is to cook in a large pot with lots of water and a teaspoon of salt (first boil the water and then add the noodles in the pot), and when they are soft strain the water and rinse well. That way they won’t stick together.
4. Transfer to a plate with a little of this and a little of that - and enjoy!
5. Bon appetite (:

Total time: 30-60 min

Equipment: grater.

Nutritional Values Serving/Unit 100 Grams
Calories 175 cal 60 cal
Proteins 6 g 2 g
Carbohydrates 37 g 13 g
Fat 1 g 0 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Michal Dinar Recipe by Michal Dinar
Cabbage and Carrot in Tomato Sauce Alongside Buckwheat Noodles
Gluten-free and vegan lunch