Kasha varnishkes is a traditional Jewish Ashkenazi recipe from Russia. Also called Kasha and Bows, it combines buckwheat groats with bow tie noodles and is often covered in gravy.
Buckwheat is considered a whole grain and is naturally gluten free, like quinoa it isn’t really a grain and it is loaded with nutrients. We made this modern version of Kasha Varnishkes with an Asian twist for a unique new flavor.
You can make this ahead a few days and store in the fridge. Make sure you use whole granulation buckwheat (i.e., kasha) for this.
Cabbage Leek Kasha Varnishkes
Servings
8 Servings
Ingredients
- ¼ cup extra virgin olive oil
- 1½ cups sliced leeks light green parts only
- 2 cups shredded cabbage
- 1 teaspoon kosher salt
- 3 tablespoons Kikkoman® Soy Sauce
- 1 10-ounce package cooked bowtie noodles
- 2 cups cooked kasha
- ½ teaspoon freshly cracked black pepper
Instructions
- Add olive oil to a large sauté pan over medium heat. Once pan is hot, add leeks and cook for 4 minutes, or until softened. Add cabbage and salt. Cook for 20 minutes more or until cabbage is tender. Add soy sauce to the cabbage and cook for 1 minute more.
- In a large bowl, combine cooked bowtie pasta, cooked kasha, black pepper and leek-cabbage mixture.
- Serve warm or at room temperature. Store covered in the fridge for up to 3 days.
- How to cook kasha:
- Bring 2 cups of water or stock to a boil. Add 1 tablespoon oil and 1 cup whole granulation buckwheat (i.e., kasha). Cover and simmer for fifteen minutes, until all water is absorbed. Serve as is or add to salads and pasta.
The recipe was great- All your recipes are great but lately you have way too many ads and pop ups on your site- i almost can’t get through them all to get to the recipe.
Thanks we are working on tweaking the ads and an ad free membership option. Net time it’s best if you write us directly as opposed to giving this recipe you liked a 3 star rating.