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Cabbage Leek Kasha Varnishkes

cabbage leek kasha

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.

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings


  • 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


  1. 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.
  2. In a large bowl, combine cooked bowtie pasta, cooked kasha, black pepper and leek-cabbage mixture.
  3. 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.