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
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Ideas and Innovation
oxford school district cafeteria

We have spent considerable money making cafeterias cool again. New paint jobs, crazy color patterns, custom graphics and changes in lighting schemes have made some of our cafes popular gathering places. We’ve also experimented with videos, cable TV programs and music. We involved a number of student groups and student input in improving the atmosphere, especially in our high school and middle school cafeterias.

Menu Development
meatloaf slices plate

“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

Ideas and Innovation
kale quinoa salad

With all the hype around probiotics, we decided to create a daily dish that incorporates probiotics in addition to prebiotics. You rarely hear about prebiotics, and this was a great way to highlight how the two work synergistically to maintain a healthy gut. Our chefs have developed menu items such as roasted salmon with yogurt and mint vinaigrette; kale and quinoa salad with warm maple dressing; and leek soup with pickled cucumbers, to name a few.

FSD Resources