Stuffed cabbage leaves, green sauce, kasha

It’s time to take advantage of this magnificent winter vegetable, so good for our taste buds and for our health!

These cabbage leaves have nothing to envy their summertime buddies, the stuffed tomatoes. A little stuffing made from quinoa, legumes, herbs, spices, nuts and shallots is placed in the center of the sheet, and then rolled up, like a paupiette. Gentle stewing in a casserole dish by the fire makes for a superbly juicy dish, accompanied by a deliciously creamy coulis of fresh peas and roasted kasha. All in all, a real pleasure…

Kasha is a gluten-free alternative.

kasha refers to hulled and roasted buckwheat seeds. Once toasted, they release a pleasant smoky flavour.

As kasha, like its friend quinoa, is not a member of the grass family, it is gluten-free, making it particularly easy to digest. Wrongly called “buckwheat”, toasted buckwheatis not a cereal, contrary to popular belief. It belongs to the same family as rhubarb and sorrel: the Polygonaceae. In terms of benefits, the list is long: packed with antioxidants, an incredible source of vegetable protein and essential amino acids, kasha is also rich in fiber and vitamins. Like oats, buckwheat also helps regulate bad cholesterol levels in the blood.