Kasha Potato Cabbage Hash 5fix Recipes

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CABBAGE AND POTATO HASH



Cabbage and Potato Hash image

Make and share this Cabbage and Potato Hash recipe from Food.com.

Provided by dicentra

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

cooking spray
1 large onion, chopped
1 small head cabbage, chopped (about 4 cups)
6 medium red potatoes, cubed
3 carrots, sliced
3 garlic cloves, minced
4 -5 teaspoons fresh ginger, minced
1/2 cup vegetable stock
1 1/2 teaspoons soy sauce
salt and pepper
4 tablespoons sour cream

Steps:

  • Spray large skillet with cooking spray. Heat over medium until hot.
  • Add onion, cabbage, potatoes, carrots, garlic and ginger; spray with cooking spray and saute until lightly browned. About 8 minutes.
  • Add stock and soy sauce and cook, covered, over medium heat until vegetables are just tender, about 5 minutes.
  • Season to taste with salt and pepper.
  • Spoon onto plates. Top each serving with sour cream.

Nutrition Facts : Calories 331.5, Fat 3.2, SaturatedFat 1.6, Cholesterol 6.2, Sodium 258.6, Carbohydrate 70.6, Fiber 11.9, Sugar 14.1, Protein 9.8

KASHA KABBAGE ROLLS



Kasha Kabbage Rolls image

This recipe originates from The Jewish Vegetarian Year Cookbook. The flavour of these Kabbage Rolls is really unique and I just loved the kasha inside. Another advantage is it is gluten free. If you want you can make the sauce the day before and it will save time putting the recipe together. Note: I didn't include freezing time for the cabbage if this is what you choose. You can also boil the head of cabbage if you want, I find this makes it much easier to roll the leaves out. Remember to remove the rib with a small sharp knife, this helps with the rolling also.

Provided by Chef Joey Z.

Categories     One Dish Meal

Time 2h40m

Yield 10-14 rolls, 8-10 serving(s)

Number Of Ingredients 15

1 large head cabbage
1/4 cup oil
1 medium onion, finely chopped
2 cups dried kasha
salt & freshly ground black pepper
4 cups water
1 (28 ounce) can tomatoes
1 (16 ounce) can tomatoes
9 ounces tomato paste (1-1/2 6-ounce cans)
6 tablespoons brown sugar
6 tablespoons vinegar
1 1/2 oranges (Rind of grated)
1 teaspoon salt (to taste)
1 1/2 teaspoons basil
fresh ground black pepper

Steps:

  • If you have the time, freeze the cabbage head for two days.
  • FOR THE KABBAGE:.
  • Thaw it overnight in a colander in the sink. The leaves will come apart easily and be pliable. Otherwise, cook whole head of cabbage in boiling water about 5 minutes to soften the leaves. Drain and set aside.
  • Sauté onion in oil in a heavy 2- to 3-quart pot. Add the kasha and turn it in the oil to coat all the grains. Add salt, pepper, and water. Bring to a boil, reduce heat, and cover.
  • Simmer 15 to 20 minutes, beginning to check at 15 minutes. When only a small amount of water remains in the bottom of the pot, remove from heat. Let sit a few minutes until the kasha absorbs the water. Stir to fluff and to separate the grains.
  • Preheat oven to 350°F.
  • Separate the cabbage leaves. On each leaf, place 2 or 3 heaping tablespoons of kasha. Fold one edge of the leaf over the filling, tuck in the sides, and roll.
  • Cut up any leftover cabbage and place in an oiled baking dish or casserole. Place rolls seam side down on top. Pour in sauce almost to cover. Cover with foil or lid and bake about 2 hours, or until cabbage is tender.
  • Uncover for the last 45 minutes to allow the sauce to thicken. Baste occasionally and adjust seasoning according to your taste.
  • SAUCE:.
  • Drain some of the liquid from the tomatoes into a heavy 3 quart pot. Stir in the tomato paste and stir until smooth.
  • Add remaining contents of tomato cans. Mash the tomatoes with a potato masher to break them up. Stir in the rest of the ingredients.
  • Simmer about 10 minutes. Stir and add to baking pan as called for in above recipe.
  • Bon Appetit!

POTATO-KASHA KNISHES



Potato-Kasha Knishes image

Provided by Food Network Kitchen

Time 2h30m

Yield 6 knishes

Number Of Ingredients 13

1 1/2 cups all-purpose flour, plus more for dusting
3 tablespoons extra-virgin olive oil, plus more for brushing
Kosher salt
1/4 cup plus 2 tablespoons cold seltzer
2 teaspoons apple cider vinegar
1 1/2 pounds russet potatoes, peeled and quartered
Kosher salt
4 tablespoons extra-virgin olive oil
1 1/2 pounds Spanish onions, diced
1 clove garlic, smashed
1 cup whole or coarse kasha (roasted buckwheat groats; available in the bulk aisle or near the dried beans)
Freshly ground pepper
Spicy mustard, for serving

Steps:

  • Start with our step-by-step knish how-to.
  • Make the dough: Put the flour in a food processor, then pulse as you pour the olive oil through the feed tube. Scrape down the sides of the processor and pulse again.
  • Dissolve 1 teaspoon salt in the seltzer and vinegar in a liquid measuring cup. Pulse as you pour the liquid through the feed tube, 20 to 30 seconds. Turn the dough out onto a floured surface and knead until smooth. Flatten into an even disk, wrap in plastic wrap and refrigerate at least 2 hours.
  • Make the filling: Put the potatoes in a saucepan, cover with water and season with salt. Simmer until tender, 20 to 30 minutes. Drain and coarsely mash in a large bowl.
  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the onions, garlic and 1 teaspoon salt. Cover and cook about 5 minutes; uncover and cook, stirring, until browned, 15 to 20 more minutes.
  • Meanwhile, combine the remaining 2 tablespoons olive oil and the kasha in a small saucepan over medium-high heat and cook until toasted, about 4 minutes. Add 1 3/4 cups water and 1 teaspoon salt. Reduce the heat to medium, cover and cook until the water is absorbed, about 10 minutes. Season with salt and pepper. Cool slightly, then add to the bowl with the potatoes. Add the onions and mash.
  • Remove the dough from the refrigerator 30 minutes before making the knishes. Preheat the oven to 375 degrees F; lightly brush a baking sheet with olive oil.
  • Make the knishes; place 2 inches apart on the baking sheet. Bake 30 minutes; brush with olive oil and continue baking until golden, 25 to 35 more minutes. Serve with mustard.

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