*  Exported from  MasterCook  *
                            KASHA CABBAGE ROLLS
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetarian                       Main Dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6       md           Cabbage leaves
    2 1/2   c             -- water
      1/2   c            Kasha -- uncooked
    1       c            Onions -- sliced
      1/4   c            Corn kernels, fresh
    4       oz           Tempeh
      1/4   c            Oil (sesame, safflower or
      1/4   c            Sauerkraut
      1/4   c            Sauerkraut juice
      1/2   ts           Mustard, dry, or to taste
    2       ts           Kuzu
    1       tb            -- water, cold
                         Carrot, raw -- grated, for
    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
    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
                    - - - - - - - - - - - - - - - - - -