Recipes
Kasha with Cabbage
Makes about 2½ cups
Toasted buckwheat groats are known as “kasha” and have a distinctive
hearty flavor that goes well with cooked cabbage. Look for kasha
in natural food stores and some supermarkets.
- 2 teaspoons olive oil
- ½ cup kasha or buckwheat groats
- 2 cups finely chopped cabbage
- 1 cup vegetable broth or water
- ¼ teaspoon salt
Heat oil in a large saucepan. Add kasha and shredded cabbage and
cook over medium high heat, stirring constantly, for 1 minute.
Stir in vegetable broth and salt. Cover and simmer until kasha
is tender and all the liquid is absorbed, about 10 minutes.
Per ½-cup serving: 45 calories; 1.5 g protein; 6 g carbohydrate;
2 g fat; 1 g fiber; 206 mg sodium; calories from protein: 12%; calories
from carbohydrates: 48%; calories from fats: 40%
Recipe from Healthy
Eating for Life for Cancer by Vesanto Melina, M.S., R.D.
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