Kasha, Cabbage & Chorizo

1. 1

   Heat the olive oil in a wide saucepan with a cover. Saute the onion until it starts to soften. Add the cabbage, stir until it starts to wilt. Then add the kasha, stirring to let it toast a bit.

2. 2

   Cut the sausage lengthwise, then in slices. Add to the pan, stirring to let all the flavors interact until it is fragrant.

3. 3

   Pour in the heated water, and bring it to a boil. Lower the heat, cover, and let it simmer 15 minutes, or until the kasha is cooked.

4. 4

   Cook the pasta in boiling salted water, then drain. Gently combine the pasta with the kasha pot contents. Season with salt and (generously) fresh ground pepper.

5. 5

   NOTE: For a vegetarian version I use Tofurkey Chorizo; for gluten-free, Ancient Harvest Quinoa Garden Pagodas.

* Per serving · 4 servings · Values may vary.

No additional tips available.