Kasha with Red Cabbage & Apple

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.


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


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.

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