Cabbage Buckwheat & Rice Casserole
Reminiscent of eastern European sour cabbage rolls this hearty platter affords the same great taste without the fuss of rolling each individually. Gluten-free buckwheat gives a nutty flavour and blends beautifully with digestive-supporting sour cabbage.
Packed full of protein, fibre, minerals and vitamins in every mouthful. Easily doubled to feed a larger crowd, this healthy side dish compliments your holiday meal or anytime of the year.
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Ingredients
SERVES 4-6
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½ head local Kissel sour cabbage, rinsed, core removed, chopped
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175 g ring local Messinger Meat’s beef garlic sausage, finely cut
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100 grams dry buckwheat (kasha), cooked
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680 ml jar of organic strained tomatoes, divided
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100 grams dry rice (your choice like short grain or basmati), cooked
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100 ml water, divided
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1 medium/large yellow or white onion, peeled, diced
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Salt and pepper, to taste
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100 ml extra-virgin olive oil (EVOO), divided
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Method
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Cut sour cabbage in half. Wrap and store the other half in fridge or freeze for later use.
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Soak cabbage in water for 1 to 2 hours to remove salt brine. This helps to reduce salty taste. Drain, cut out hard core and dispose. Chop cabbage into small pieces. Set aside.
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Cook buckwheat (kasha) and rice in separate pots according to package instructions. Set aside.
- Meanwhile, cut beef garlic sausage into fine pieces. Set aside.
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Heat 50 ml EVOO in a large frying pan. Add diced onions. Stir and cook for about 3 minutes.
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Add sausage to pan with onions. Stir and cook for another 5 minutes. Remove from pan into a bowl. Set aside.
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To the same pan (saves washing!) add 50 ml water, 25 ml EVOO and chopped sour cabbage. Stir and cook for about 5 minutes to soften cabbage.
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Add sausage and onions back into pan with cabbage. Stir. Then add buckwheat, rice, 100 ml strained tomatoes, 50 ml water and 25 ml EVOO to pan as well. Stir to mix and cook for 2 minutes. Set aside
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Mix 50 ml water and the rest of strained tomatoes in a separate bowl. Pour ¼ of this mixture into a casserole dish. Spread to cover the bottom. Add sour cabbage, rice, buckwheat and sausage mixture on top of the strained tomatoes. Pour the rest of the tomato and water mixture on top of the sour cabbage mixture.
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Alternatively, you can eliminate steps 8 and 9, by adding the entire 680 ml jar of strained tomatoes, 50 ml water, 25 ml EVOO, buckwheat, rice, onions and sausage into the pan with the sour cabbage. Stir together well. Cook for 2 minutes, then scoop out into a casserole dish.
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Cover casserole and heat in 350F / 175C oven for 30 to 40 minutes. Serve hot.
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Source: Recipe created for the Italian Centre Shop by Loretta Friedrich, C.H.N., N.N.C.P. 
