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Kasha and Cabbage (P)
Source: Prevention's (Super Foods Cookbook)
Serves: 6

1 cup kasha
1 cup mushrooms, sliced
3 cloves garlic, minced
2 teaspoons olive oil
2 cups vegetable broth
2 teaspoons low-sodium soy sauce
1 onion, diced
4 cups cabbage, shredded
1 large carrot, diced
1 sweet red pepper, diced
1-1/2 teaspoons caraway seed
1/4 teaspoon black pepper
1 cup tomato juice

In a large frying pan over medium-high heat, toast the kasha for 5 to 7 minutes, stirring frequently. Transfer to a bowl and set aside.

In the same frying pan, sauté the mushrooms and half of the garlic in 2 teaspoons oil for 10 minutes, or until the mushrooms are brown and no liquid is left.

Add the stock, soy sauce, and buckwheat. Cover and simmer for 15 minutes, or until the kasha is tender. Set aside.

In another frying pan, sauté the onions and remaining garlic in the remaining oil for 3 to 4 minutes. Add the cabbage, carrots, peppers, caraway, and black pepper. Sauté for 5 minutes. Add the tomato juice and simmer for 15 minutes. Arrange buckwheat and cabbage on a plate.

Posted by Annice Grinberg

Nutritional Info Per Serving: 209 Calories; 4g Fat (15.7% calories from fat); 7g Protein; 40g Carbohydrate; 7g Dietary Fiber; 1mg Cholesterol; 775mg Sodium.
Exchanges: 2 Grain(Starch); 2 Vegetable; 1/2 Fat.