Kasha Potato Cabbage Hash 5fix Recipes

KASHA AND VARNISHKES

Steps:

• Heat oil, then saute onions until soft. Add carrots and saute until the onions take on some color. Add mushrooms, then garlic. Saute for 2 more minutes. Meanwhile, mix kasha with eggs and seasonings. Add the kasha egg mixture to the saute pan with the vegetables and cook over medium heat until dry looking and kernels separate. Add stock and cook, covered, until liquid is absorbed and kasha is tender, about 12 minutes,. Mix in bowties. Serve with ketchup and/or gravy.

KASHA KABBAGE ROLLS

Steps:

• If you have the time, freeze the cabbage head for two days.
• FOR THE KABBAGE:.
• Thaw it overnight in a colander in the sink. The leaves will come apart easily and be pliable. Otherwise, cook whole head of cabbage in boiling water about 5 minutes to soften the leaves. Drain and set aside.
• Sauté onion in oil in a heavy 2- to 3-quart pot. Add the kasha and turn it in the oil to coat all the grains. Add salt, pepper, and water. Bring to a boil, reduce heat, and cover.
• Simmer 15 to 20 minutes, beginning to check at 15 minutes. When only a small amount of water remains in the bottom of the pot, remove from heat. Let sit a few minutes until the kasha absorbs the water. Stir to fluff and to separate the grains.
• Preheat oven to 350°F.
• Separate the cabbage leaves. On each leaf, place 2 or 3 heaping tablespoons of kasha. Fold one edge of the leaf over the filling, tuck in the sides, and roll.
• Cut up any leftover cabbage and place in an oiled baking dish or casserole. Place rolls seam side down on top. Pour in sauce almost to cover. Cover with foil or lid and bake about 2 hours, or until cabbage is tender.
• Uncover for the last 45 minutes to allow the sauce to thicken. Baste occasionally and adjust seasoning according to your taste.
• SAUCE:.
• Drain some of the liquid from the tomatoes into a heavy 3 quart pot. Stir in the tomato paste and stir until smooth.
• Add remaining contents of tomato cans. Mash the tomatoes with a potato masher to break them up. Stir in the rest of the ingredients.
• Simmer about 10 minutes. Stir and add to baking pan as called for in above recipe.
• Bon Appetit!

POTATO RANCH "SLAW" #5FIX

Steps:

• Heat a non-stick skillet and add potatoes and ½ cup of water. Toss potatoes over heat until water is evaporated and potatoes are browned. Remove from heat and cool.
• Combine all ingredients together in a large bowl. Mix well and serve.

BEEF CABBAGE HASH

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Add remaining ingredients. Cover and cook over medium-high heat for 10 minutes or until potatoes are tender.

CABBAGE AND POTATO HASH

Steps:

• Spray large skillet with cooking spray. Heat over medium until hot.
• Add onion, cabbage, potatoes, carrots, garlic and ginger; spray with cooking spray and saute until lightly browned. About 8 minutes.
• Add stock and soy sauce and cook, covered, over medium heat until vegetables are just tender, about 5 minutes.
• Season to taste with salt and pepper.
• Spoon onto plates. Top each serving with sour cream.

CHICKEN, CHERRIES AND POTATO HASH #5FIX

Steps:

• Preheat a 10-inch skillet over medium heat. Add oil; swirl to coat pan.
• Add remaining ingredients. Cook, flipping over occasionally, for about 10 minutes, or until potatoes are lightly browned. Serve immediately.

KASHA POTATO CABBAGE HASH #5FIX

Steps:

• Dice 1 cup of green cabbage into 1/2" dice.
• Slice 3/4 cup of scallion into thin slices and keep the white part separate from the green.
• Bring 1 1/2 cups of water to a boil in a small covered sauce pan and add 3/4 cup kasha and 1/2 tsp salt and reduce heat to a simmer. Simmer in covered pan for 12-15 minutes until all the water is absorbed. Grains should retain shape and be firm and not mushy.
• Bring large oiled (canola) nonstick skillet to medium high heat and add 2 cups Simply Potatoes (diced with onions), 1 cup cabbage, white parts of the scallions and 1/2 tsp salt. Saute in skillet stirring infrequently so all sides of the potatoes brown and cook all the way through. This should take 10-12 minutes. When potatoes are cooked stir in green parts of the scallions and the kasha and mix thoroughly. Serve immediately and enjoy!