Kasha cabbage rolls
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Kasha cabbage rolls
  Cabbage    Rolls    Vegetarian  
Last updated 6/12/2012 12:46:01 AM. Recipe ID 6092. Report a problem with this recipe.
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      Title: Kasha cabbage rolls
 Categories: Vegetarian, Main dish
      Yield: 6 Servings
 
      6 md Cabbage leaves
  2 1/2 c  ;water
    1/2 c  Kasha; uncooked
      1 c  Onions; sliced
    1/4 c  Corn kernels, fresh
      4 oz Tempeh
    1/4 c  Oil (sesame, safflower or
           -canola)
    1/4 c  Sauerkraut
    1/4 c  Sauerkraut juice
    1/2 ts Mustard, dry, or to taste
      2 ts Kuzu
      1 tb ;water, cold
           Carrot, raw; grated, for
           -garnish
 
   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 1/4" approximately).
  
   Fry tempeh strips in hot oil for about one minute on each side.
  
   Mix kasha mixture with fried tempeh strips and sauerkraut.
  
   Place 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.
  
   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
 




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Recipe ID 6092 (Apr 03, 2005)

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