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Spring Challenge Day 8- Kasha And Cabbage

Kasha And Cabbage

2 Cups spring water

1 Pinch sea salt

1 Cup roasted buckwheat

2 Tablespoons sesame oil

1 Cup diced onion

2 Cups red cabbage, in large dices

1 Tablespoon umeboshi vinegar

1 Teaspoon caraway seeds

1/2 Cup sauerkraut juice

1/2 Cup chopped parsley


Bring water and salt to a boil. Add buckwheat. Let it return to a boil, then cover , reduce heat, and let simmer 15-20 minutes over a flame deflector. Turn off heat. Let sit 15 minutes to let grains unstick from bottom of pot. Remove lid and fluff. Set buckwheat aside to cool.

Heat oil in skillet over a medium flame. Saute the onion and cabbage, adding umeboshi vinegar to retain the purple color of the cabbage. Add caraway seeds and saute until the vegetables are quite limp, about 5 minutes. Stir in the cooled  buckwheat and mix thoroughly. Add the sauerkraut juice, stir , cover and reduce heat. Simmer for about 1 minute to absorb the juice. Toss in parsley and serve.

-This dish makes your house smell great. Good hot or cold! 

All recipes printed with permission from Jessica Porter 

Day 9- Tempeh Burritos

Day 10-Seitan Stew

Day 11- Christina’s Chickenless Chicken Salad

Day 12- Tofu “Egg” Salad

Day 13- Lisa’s Mango Laasi

Day 14-Tofu Sour Cream

Day 15- Chocolate Peanut Butter Cups



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