1. Stir kasha with beaten eggs until well mixed. Transfer to skillet over medium heat.rn2. Stir kasha over heat until dry and grains are separated, about 3 mins.rn3. Saute onions until lightly browned; add kasha and water at twice the volume of kasha. Bring to a boil; simmer 15 mins.rn4. Braise cabbage with thyme, allspice, red wine, garlic, and salt and pepper to taste. Mix all ingredients into kasha except apple; add shredded apple toward end of cooking.
展开▼
