Kasha with Red Cabbage & Apple

Serves: 
Makes 2 hotel pans

Red cabbage and bright carrots give this hearty, protein-packed cold salad its color, while apples and spices add a refreshing zing.

Ingredients

1 lb. kasha
3 eggs, beaten
1 qt. onion, chopped
2 red cabbages
1 qt. carrots, shredded
Thyme to taste
Allspice to taste
Red wine to taste
Garlic to taste
Salt and pepper to taste
6 apples, shredded

Steps

1. Stir kasha with beaten eggs until well mixed. Transfer to skillet over medium heat.

2. Stir kasha over heat until dry and grains are separated, about 3 mins.

3. Sauté onions until lightly browned; add kasha and water at twice the volume of kasha. Bring to a boil; simmer 15 mins.

4. Braise cabbage with thyme, allspice, red wine, garlic, and salt and pepper to taste. Mix all ingredients into kasha except apple; add shredded apple toward end of cooking.

More From FoodService Director

Ideas and Innovation
ucmc model

With a budget and timeline in place, and the support of the university behind them, the foodservice team at the University of Chicago Medical Center was ready to get rolling with the renovation of one of its patient services kitchens. The facility, which services the hospital’s Center for Care and Discovery and Comer Children’s Hospital, was tripling in size to serve two additional patient floors, to the tune of $9 million. But that didn’t mean immediately jumping in with steel and screws.

“First, we cut out scaled pieces of paper and moved things around,” says Elizabeth Lockwood,...

Managing Your Business
pizza toppings

When the FoodService Director editors first started tossing around the idea of an “influencers” issue, our minds immediately turned to, well, foodservice directors. After all, so much of the learning in this industry is a peer-to-peer experience, and it’s your influence that inspires the content in every single issue of this magazine.

Then we imagined the massive infighting that would occur if we tried to whittle ourselves down to a list of just 20 influential operators and thought better of it. There’s already enough arguing for us to do about which pizza toppings are best (...

Ideas and Innovation
granola bars

Where possible, we make grab-and-go items reimbursable. For example, if we’re serving a fruit and milk smoothie, we let students take a granola bar or other grain component to make it count as a meal.

Ideas and Innovation
unsung heroes graphic

Febin Bellamy, a senior at Georgetown University, is the founder of Unsung Heroes, a nonprofit that features service workers on college campuses in man-on-the-street-style Facebook interviews. This year, Bellamy is working with a dozen schools to launch their own chapters of the storytelling platform. Here’s what he’s learned about staff shoutouts.

Q: Why did you decide to start Unsung Heroes?

A: One day I started a conversation with a custodial worker in the business school that I would see all the time. I learned that we had a lot of similarities; for instance, we both wanted to...

FSD Resources