Wheat Porridge with Cabbage and Carrots

Breakfasts | Mexican cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Wheat porridge with cabbage and carrots

Ingredients

Buckwheat Groats - 14.1 oz
White Cabbage - 17.6 oz
Carrot - 2 pieces
Sugar - 1 tablespoon
Rice Vinegar for Sushi - 1 fl oz
Sherry - 1 fl oz
Safflower Oil - 1 fl oz
Parsley - 0.7 oz
Bay leaf - 1 piece
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

First, finely shred the cabbage. Next, chop the carrots into small pieces. Soak the wheat in water and place it in an oven preheated to fifty degrees Celsius overnight, allowing the grains to steam and swell.

Step 2

Place the soaked wheat in salted water and cook for about forty minutes.

Step 3

In a deep sauté pan, sauté the carrots in refined sunflower oil. Once the carrots are lightly caramelized, add the cabbage and continue to cook until the cabbage is also slightly caramelized. Then, add sugar, rice vinegar, and don’t forget about the sherry; season with salt and mix it with the cabbage that has caramelized a bit by that time. If the mixture seems a little dry, feel free to add water. However, be careful not to add too much liquid—the mixture of vegetables and wheat should ideally resemble an elegant English bog, where the underlying sludge only reveals itself after a person with a guilty conscience has passed over its surface, much like in 'The Hound of the Baskervilles.' Simmer the mixture, stirring, for ten to fifteen minutes. Generously add chopped parsley and serve the porridge at the table.