Kasha and Cabbage Braised in Sauerkraut Juice

2 Tbsp light sesame oil (untoasted, unrefined)
1/2 cup sliced green onion
1 3/4 cups red cabbage
3 cups cooked kasha (or raw buckwheat, pan-toasted slightly)
1/2 cup sauerkraut juice
1/4 cup water (optional)

Heat a skillet over medium heat and add oil. Saute onions, cabbage, and cooked kasha for about 7 minutes or until they are slightly browned.

Mix sauerkraut juice and water and pour over buckwheat and vegetables. Cover and cook until liquid has been absorbed into the grain. Turn once.

Ingredient - Attributes
Buckwheat - Warming (more if roasted), sweet, cleansing & strengthening. Not recommended if wind** conditions exist
Cabbage - Slightly warming, sweet and pungent, soothing, calms wind
Green Onion - Increases qi circulation, calms wind

** Wind, in TCM terms, is not to be confused with intestinal gas. Wind is a changeable, penetrating, even disruptive force - on the plus side it stirs up stagnancy, but it tends to partner with cold, heat, dampness, or dryness, helping them enter the body and cause illness. This recipe carefully balances wind-calming vegetables with buckwheat, resulting in a dish that circulates the qi without agitation.