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Kasha cabbage rolls
Artist: _
Categories: Bakery, Cabbage, Entrees, Pastry, Rolls, Vegetables, Vegetarian
Yield: 6
Rating: 0
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Ingredients:
6 medCabbage leaves
2 1/2 cupWater
1/2 cupKasha, uncooked
1 cupOnions, sliced
1/4 cupCorn kernels, fresh
4 ozTempeh
1/4 cupOil (sesame, safflower or
-canola)
1/4 cupSauerkraut
1/4 cupSauerkraut juice
1/2 tspMustard, dry, or to taste
2 tspKuzu
1 tbspWater, cold
Carrot, raw, grated, for
-garnish
Procedures:
1Steam cabbage leaves until soft, but easy to handle.
2Reserve 2 cups cooking water.
3Rinse and drain kasha.
4Bring one cup of reserved cooking water to a boil.
5Add kasha and onion.
6Return to a boil, lower heat and simmer for 20 minutes, or until all water is absorbed.
7Add corn the last three minutes of cooking.
8Slice tempeh into strips (2" x ? approximately).
9Fry tempeh strips in hot oil for about one minute on each side.
10Mix kasha mixture with fried tempeh strips and sauerkraut.
11Place 1/3 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.
12Mix sauerkraut juice with mustard and remaining cup of reserved water and bring to a boil.
13Dissolve kuzu in cold water and stir into hot juice.
14Simmer mixture for 7 minutes, stirring constantly.
15Pour over cabbage rolls, garnish with grated carot and serve.
16Per 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 deeann
 
 
 
 

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