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🍽️ Buckwheat pockets filled with ricotta and white cabbage

944 kcal · 30 min · 4 servings

Ingredients

• 300 g buckwheat flour
• 200 g wheat flour
• 4 eggs
• 1 bunch parsley (approx. 40 g)
• 400 g ricotta
• salt
• pepper (from the mill)
• nutmeg
• 600 g white cabbage
• 1 vegetable onion
• 1 clove garlic
• 2 tbsp lard
• 1 tsp caraway seeds
• 1 bunch dill
• flour (for the work surface)
• 3 tbsp breadcrumbs
• 4 tbsp butter

Instructions

1. 1. Mix the two types of flour with 200 milliliters of lukewarm water.
2. 2. Add the whole egg and the egg yolk to the dough.
3. 3. Knead everything into a smooth dough that no longer sticks.
4. 4. Cover the dough and let it rest for 45 minutes in a quiet place.
5. 5. Wash the parsley and shake it dry.
6. 6. Pluck the parsley leaves from the stems.
7. 7. Finely chop the leaves.
8. 8. Mix the chopped parsley with the ricotta and 2 eggs.
9. 9. Season the filling with salt, pepper, and nutmeg.
10. 10. Remove the hard core from the white cabbage.
11. 11. Cut the white cabbage into thin strips or shred it.
12. 12. Peel the onion and the garlic.
13. 13. Slice the onion and garlic into paper-thin slices.
14. 14. Heat the lard in a pot.
15. 15. Sauté the white cabbage together with the onion and garlic.
16. 16. Deglaze the vegetables with 250 milliliters of water.
17. 17. Season the mixture with salt, pepper, and cumin.
18. 18. Simmer the vegetables covered over medium heat for 10 to 15 minutes.
19. 19. Remove the pot from the heat and let the vegetables cool down.
20. 20. Wash the dill and shake it dry.
21. 21. Finely chop the dill.
22. 22. Dust the work surface with flour.
23. 23. Roll out the dough to a thickness of 3 centimeters.
24. 24. Cut out small circles with a diameter of 10 centimeters.
25. 25. Place some of the ricotta filling on each dough circle.
26. 26. Brush the edges of the dough with the remaining egg white.
27. 27. Fold the dough edges together to form half-moons.
28. 28. Boil the pockets in boiling salted water for about 10 minutes.
29. 29. Melt the butter in a frying pan.
30. 30. Toast the breadcrumbs golden brown in the butter.
31. 31. Distribute the cooled cabbage onto pre-warmed plates.
32. 32. Place the buckwheat pockets on top of the cabbage.
33. 33. Sprinkle the pockets with the toasted breadcrumbs.
34. 34. Garnish the dish with the chopped dill.
35. 35. Serve the filled noodles immediately.

Nutrition per serving

• kcal: 944
• Protein: 28 g · Fett/Fat: 39 g · Carbs: 118 g