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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.