From Mollie Katzen's The Heart of the Plate - photo 8/29/2020
Needed to find something to do with a small head of cabbage from Hungry Harvest. A recent article in the Food section of the Washington Post has chefs recommending their favorite vegetarian cookbooks. This one was mentioned, and I had a copy on my shelf which I hadn't used much. This recipe reminded me I should be using it MORE!!
This was wonderful and refreshing. It starts out as 5 cups of cabbage, but quickly settles into much less as the salt, sugar and vinegar tenderize it. Add the cilantro and chopped peanuts shortly before serving.
Other options include tofu, orange sections, or a grain or noodles underneath.
Ingredients:
1/3 cup finely minced red onion
5 cups finely shredded green and/or purple cabbage (1 small head)
1 tsp salt
2 Tbsp sugar
2 Tbsp cider vinegar
2 Tbsp natural peanut butter
1/2 tsp minced garlic
2 Tbsp hot water (more if needed, but the liquid collects quickly)
1 large carrot, coarsely grated
1 red bell pepper, coarsely chopped
Crushed red pepper - I just used a quick sprinkle
Cilantro leaves chopped (optional)
1/2 cup chopped lightly toasted peanuts
Directions:
1) Mince red onion, place in a fine mesh colander, pour some hot water over to take out the 'sting'.
2) Place 4 cups of the cabbage in a large bowl and sprinkle with salt, sugar, vinegar. Toss to coat, and let sit while preparing the rest.
3) Measure the PB into a small bowl, add garlic and 2 Tbsp of the hot water. Mash with a spoon and then whisk smooth, adding a drop more water as needed until it's the consistency of stirred sour cream.
4) Pour the peanut sauce onto the cabbage, add the onion and toss. Let it sit for 5-10 minutes, until it packs down enough to make room for the additional cup os cabbage and grated carrot and chopped red pepper.
5) Cover and refrigerate for at least 2 hours and up to overnight - although I have to say, it was delicious immediately.
6) Shortly before serving, season to taste with cilantro and peanuts.
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