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.
- Cook Time
- Prep Time
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
- 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.