Kasha is a childhood comfort food, a fixture from my mother's immigrant family - great depression era youth. Cabbage wasn't cooked in my mother's kitchen, but cookbooks have taught me ways to love this peasant food. Chorizo is a newer favorite as my travel-through-cooking expands into the spicy world flavors. Tasty, healthy, simple, I enjoy this recipe as a new comfort food.
My version is both vegetarian and gluten-free; you should use the sausage and pasta that suit your preference and taste. —susan g
onion, sliced (as big as you like)
green cabbage, sliced about 1/4 inch wide
kasha -- whole
1 - 2
chorizo links, or other smoky and/or spicy sausage
short twisted pasta
In This Recipe
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.