Kasha with Cabbage

Makes about 5 1/2-cup servings

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
¹/₂ cup dry kasha
2 cups finely chopped cabbage
1 cup Vegetable Broth or water
¹/₄ teaspoon salt

Heat oil in a large saucepan. Add kasha and cabbage and cook over medium-high heat, stirring constantly, for 1 minute.

Stir in vegetable broth or water and salt. Cover and simmer until kasha is tender and all the liquid is absorbed, about 10 minutes.

Per 1/2-cup serving

• Calories: 61
• Fat: 2.2 g
• Saturated Fat: 0.3 g
• Calories from Fat: 32.5%
• Cholesterol: 0 mg
• Protein: 1.6 g
• Carbohydrates: 9.8 g
• Sugar: 1.3 g
• Fiber: 1.7 g
• Sodium: 322 mg
• Calcium: 12 mg
• Iron: 0.3 mg
• Vitamin C: 5.6 mg
• Beta Carotene: 139 mcg
• Vitamin E: 0.4 mg

Source: Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.; recipe by Jennifer Raymond, M.S., R.D.