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Categories:Viewed: 70 - Published at: 5 years ago
Ingredients
- 1 tablespoon olive oil
- 1/2 onion, sliced (as big as you like)
- 8 ounces green cabbage, sliced about 1/4 inch wide
- 1/2 cup kasha -- whole
- 1 - 2 chorizo links, or other smoky and/or spicy sausage
- 1 cup water, heated
- 2 ounces short twisted pasta
- salt, pepper
Method
- Heat the olive oil in a wide saucepan with a cover. Saute the onion until it starts to soften. Add the cabbage, stir until it starts to wilt. Then add the kasha, stirring to let it toast a bit.
- Cut the sausage lengthwise, then in slices. Add to the pan, stirring to let all the flavors interact until it is fragrant.
- Pour in the heated water, and bring it to a boil. Lower the heat, cover, and let it simmer 15 minutes, or until the kasha is cooked.
- Cook the pasta in boiling salted water, then drain. Gently combine the pasta with the kasha pot contents. Season with salt and (generously) fresh ground pepper.
- NOTE: For a vegetarian version I use Tofurkey Chorizo; for gluten-free, Ancient Harvest Quinoa Garden Pagodas.
