Cabbage, 1 small unit
Carrot, 1 medium unit
Mashed tomatoes, canned (240 g)
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