Savory Kasha Loaf With Sunflower Seeds

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1 leek (white and green parts) washed and thinly cut on diagonal

1 tbsp butter

1 tbsp olive oil

2 cloves garlic, peeled and minced

2 carrots, shredded

1 C purple cabbage (approximately 1/4 head) shredded

2 C vegetable broth

1 C kasha (toasted buckwheat)

1 tsp sea salt

1 tbsp fresh thyme

2 eggs, beaten

2 tbsp buckwheat pancake flour

1 tbsp dijon mustard

3 tbsp umeboshi vinegar (available in health food stores, or 3 tbsp salt brine from a pickle jar)

2 tbsp sunflower seeds

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