Kasha cabbage rolls
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | mediums | Cabbage leaves |
| 2½ | cup | ;water |
| ½ | cup | Kasha; uncooked |
| 1 | cup | Onions; sliced |
| ¼ | cup | Corn kernels, fresh |
| 4 | ounces | Tempeh |
| ¼ | cup | Oil (sesame, safflower or canola) |
| ¼ | cup | Sauerkraut |
| ¼ | cup | Sauerkraut juice |
| ½ | teaspoon | Mustard, dry, or to taste |
| 2 | teaspoons | Kuzu |
| 1 | tablespoon | ;water, cold |
| Carrot, raw; grated, for garnish | ||
Directions
Steam cabbage leaves until soft, but easy to handle.
Reserve 2 cups cooking water.
Rinse and drain kasha.
Bring one cup of reserved cooking water to a boil. Add kasha and onion. Return to a boil, lower heat and simmer for 20 minutes, or until all water is absorbed.
add corn the last three minutes of cooking.
Slice tempeh into strips (2" x ¼" approximately).
Fry tempeh strips in hot oil for about one minute on each side.
Mix kasha mixture with fried tempeh strips and sauerkraut.
Place ⅓ cup of mixture in center of each cabbage leaf, fold in the leaf's edges and roll up to seal filling in.
Place rolls seam side down in casserole dish and keep warm until ready to serve.
Mix sauerkraut juice with mustard and remaining cup of reserved water and bring to a boil.
Dissolve kuzu in cold water and stir into hot juice.
Simmer mixture for 7 minutes, stirring constantly.
Pour over cabbage rolls, garnish with grated carot and serve.
Per serving: 426 cal; 19 g prot; 505 mg sod; 66 g carb; 13 g fat; 0 mg chol; 132 mg calcium
From the files of DEEANNE