Vegan - Sweet and Sour Cabbage w/ Peanut Sauce

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Sweet and Sour Cabbage with Peanut Sauce

 

Recipe By :Bharti Kirchner - The Bold Vegetarian

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon canola oil

1/2 teaspoon black mustard seeds

1 tablespoon grated ginger root

1 to 2 teaspoons seeded, minced jalapenos or other green

chile

1/2 teaspoon ground turmeric

1 tablespoon ground cumin

1 tablespoon ground coriander seeds

1/4 cup water

3/4 teaspoon salt

2 1/2 pounds red cabbage -- shredded (about 8 cups)

1 tablespoon sugar

cup rice vinegar or mild white vinegar

1 tablespoon peanut butter -- thoroughly mixed with 1 tablespoon

water

2 tablespoons freshly squeezed lime juice

crushed peanuts for garnish

 

Heat oil in a large saucepan until a light haze forms. Add mustard seeds and

saute until they start to pop. (Hold the cover over the pan to prevent the

seeds from flying out.) Add gingerroot, jalapeno, turmeric, cumin, and

coriander and stir until evenly distributed. Add water and bring to a boil.

Add salt and cabbage, lower heat, and simmer, covered, until cabbage is tender

but still retains some color, 10 to 15 minutes.

Add sugar, vinegar, and the peanut butter mixture; stir. Cook, uncovered, until

thoroughly heated. Remove from heat. Add lime juice and mix well. Taste and

adjust the amount of salt, sugar, and vinegar; the dish should have a gentle

sweet-and-sour taste. Serve garnished with crushed peanuts.

Yield: 4 entree or 8 side-dish servings

 

 

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Per serving: 150 Calories (kcal); 7g Total Fat; (34% calories from fat); 5g

Protein; 22g Carbohydrate; 0mg Cholesterol; 453mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

NOTES : This dish tastes best if slightly chile-hot. If jalapenos are not hot

enough, add ground red pepper, a scant pinch at a time, until the flavor is

satisfactory.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0