Friday, November 14, 2008

cabbage & kasha rolls


steamed cabbage leaves wrapped around kasha (sauteed with garlic, red onion, and parsley) and roasted asparagus spears

4 comments:

Jen said...

i need to give kasha another try. i tried to make it once and it was...awful! but that was 10 years ago when i didn't know how to cook so good.

josh said...

It all depends how you make it. I recommend soaking it in water and then frying it - that way it retains its form and texture. Kasha mush is definitely less appealing...

Carla said...

I never thought to do cabbage rolls with red cabbage, that's cool!

Anne from Vegan Digest said...

Looks yummy! I'll have to try one of my favorite cabbage dishes with red cabbage. Don't know why I never thought of it... It uses brown rice and navy beans as the filling and is really delicious. On cooking kasha, if you have a rice cooker, give that a try. Always gives me the perfect texture.