CABBAGE AND POTATO HASH
Make and share this Cabbage and Potato Hash recipe from Food.com.
Provided by dicentra
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 331.5, Fat 3.2, SaturatedFat 1.6, Cholesterol 6.2, Sodium 258.6, Carbohydrate 70.6, Fiber 11.9, Sugar 14.1, Protein 9.8
POTATO-KASHA KNISHES
Provided by Food Network Kitchen
Time 2h30m
Yield 6 knishes
Number Of Ingredients 13
Steps:
- Start with our step-by-step knish how-to.
- Make the dough: Put the flour in a food processor, then pulse as you pour the olive oil through the feed tube. Scrape down the sides of the processor and pulse again.
- Dissolve 1 teaspoon salt in the seltzer and vinegar in a liquid measuring cup. Pulse as you pour the liquid through the feed tube, 20 to 30 seconds. Turn the dough out onto a floured surface and knead until smooth. Flatten into an even disk, wrap in plastic wrap and refrigerate at least 2 hours.
- Make the filling: Put the potatoes in a saucepan, cover with water and season with salt. Simmer until tender, 20 to 30 minutes. Drain and coarsely mash in a large bowl.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the onions, garlic and 1 teaspoon salt. Cover and cook about 5 minutes; uncover and cook, stirring, until browned, 15 to 20 more minutes.
- Meanwhile, combine the remaining 2 tablespoons olive oil and the kasha in a small saucepan over medium-high heat and cook until toasted, about 4 minutes. Add 1 3/4 cups water and 1 teaspoon salt. Reduce the heat to medium, cover and cook until the water is absorbed, about 10 minutes. Season with salt and pepper. Cool slightly, then add to the bowl with the potatoes. Add the onions and mash.
- Remove the dough from the refrigerator 30 minutes before making the knishes. Preheat the oven to 375 degrees F; lightly brush a baking sheet with olive oil.
- Make the knishes; place 2 inches apart on the baking sheet. Bake 30 minutes; brush with olive oil and continue baking until golden, 25 to 35 more minutes. Serve with mustard.
KASHA POTATO CABBAGE HASH #5FIX
5-Ingredient Fix Contest Entry. This is a very versatile, hearty, satisfying side dish that can be served with poached or fried eggs for breakfast or a nice New York strip steak for dinner. It has lots of flavor, healthy ingredients and is easy to make.
Provided by Xshrimp1
Categories Potato
Time 25m
Yield 6 3/4 cup, 4-6 serving(s)
Number Of Ingredients 5
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!
Nutrition Facts : Calories 10.4, Fat 0.1, Sodium 587.5, Carbohydrate 2.4, Fiber 0.9, Sugar 1, Protein 0.6
KASHA
For years I have had uneven results with buckwheat groats, or kasha, as the dry-roasted grains are called. I have tried different methods, both stovetop and oven, and usually mixed the grains with an egg before cooking. Sometimes my grains cooked up to a mush, other times they held their shape but still seemed rather soft and indistinct. I sort of gave up on kasha for a while, opting for more predictable grains and pseudo-grains like quinoa and spelt. But I love the flavor of buckwheat, so this week I took another stab at buckwheat groats with a box of medium-grain kasha I bought at the supermarket - and everything changed. These grains were cracked, like bulgur, something I hadn't seen before. I followed the directions on the box, and they turned out perfect -- dry and fluffy, with the wonderful nutty/earthy buckwheat flavor I find so appealing. To see if it was the cut of the grain only or the combination of the cut of the grain and the cooking method that gave me such good results, I used the exact same cooking method using whole toasted buckwheat groats. The whole groats turned out better than any I had made before, but they took three times as long to cook than the cracked groats, yielded a little less, and because all of the egg is not absorbed by the whole grains the way it is by the cracked grains, which have more cut surfaces to absorb the egg, you get some egg flakes floating on the top of the cooked kasha, which is not very attractive (though it's easy to remove them).
Provided by Martha Rose Shulman
Categories breakfast, dinner, lunch, vegetables, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine water, salt, and butter in a small saucepan and bring to a boil. Once it reaches the boil turn off heat and cover.
- Meanwhile, beat egg in a medium bowl and add kasha. Mix together until grains are thoroughly and evenly coated.
- Transfer to a medium-size, wide, heavy saucepan (I use Analon nonstick), place over high heat and stir egg-coated kasha constantly until grains are dry, smell toasty, and no egg is visible, 2 to 3 minutes. Add just-boiled water, turn heat to very low, cover and simmer 10 to 12 minutes for cracked kasha, 30 minutes for whole kasha, or until all of the liquid is absorbed. Remove from heat.
- Remove lid from pan, place clean dish towel over pan (not touching the grains), and cover tightly. Let sit undisturbed for 10 to 15 minutes. Fluff and serve.
Nutrition Facts : @context http, Calories 183, UnsaturatedFat 2 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 404 milligrams, Sugar 0 grams, TransFat 0 grams
KASHA KABBAGE ROLLS
This recipe originates from The Jewish Vegetarian Year Cookbook. The flavour of these Kabbage Rolls is really unique and I just loved the kasha inside. Another advantage is it is gluten free. If you want you can make the sauce the day before and it will save time putting the recipe together. Note: I didn't include freezing time for the cabbage if this is what you choose. You can also boil the head of cabbage if you want, I find this makes it much easier to roll the leaves out. Remember to remove the rib with a small sharp knife, this helps with the rolling also.
Provided by Chef Joey Z.
Categories One Dish Meal
Time 2h40m
Yield 10-14 rolls, 8-10 serving(s)
Number Of Ingredients 15
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!
RED CABBAGE & POTATO HASH
With abundant brassicas, there's often leftovers - create a hash brown-like breakfast dotted with apple and walnut
Provided by Sarah Cook
Categories Breakfast, Main course
Time 45m
Number Of Ingredients 4
Steps:
- Boil potatoes until tender. Melt the butter in a shallow pan (ovenproof if you have it), then fry Festive red salad for a few mins to soften. Stir in the well-drained spuds with some seasoning, press down and carry on cooking to crisp the bottom and heat through.
- If you like, dot the top with a bit more butter and grill to crisp it up. Eat with fried eggs and slices of leftover ham, if you like.
Nutrition Facts : Calories 356 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 0.4 milligram of sodium
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