Recipe - Kasha Cabbage Rolls

6 md Cabbage leaves
2 One half cup ;water
One half cup Kasha; uncooked
1 cup Onions; cut or sliced up
One fourth cup Corn kernels, fresh
4 ounce Tempeh
One fourth cup Oil (sesame, safflower or
canola)
One fourth cup Sauerkraut
One fourth cup Sauerkraut juice
One half teaspoon Mustard, dry, or to taste
2 teaspoon Kuzu
1 tablespoon ;water, cold
Carrot, raw; grated, for
garnish

Steam cabbage leaves until soft, but easy to handle.
Reserve 2 cups cooking water.

Rinse and drain kasha.

Bring one cup of reserved cooking water to a boil. Add kasha and onion.
Return to a boil, lower heat and simmer for 20 minutes, or until all water
is absorbed.
add corn the last three minutes of cooking.

Slice tempeh into strips (2" x 1/4" approximately).

Fry tempeh strips in hot oil for about one minute on each side.

Mix kasha mixture with fried tempeh strips and sauerkraut.

Place 1/3 cup of mixture in center of each cabbage leaf, fold in the
leaf's edges and roll up to seal filling in.

Place rolls seam side down in casserole dish and keep warm until ready to
serve.

Mix sauerkraut juice with mustard and remaining cup of reserved water and
bring to a boil.

Dissolve kuzu in cold water and stir into hot juice.

Simmer mixture for 7 minutes, stirring constantly.

Pour over cabbage rolls, garnish with grated carot and serve.

Per serving: 426 cal; 19 g prot; 505 mg sod; 66 g carb; 13 g fat; 0 mg
chol; 132 mg calcium

From the files of DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini