Sweet-and-Sour Cabbage with Peanut Sauce

[Guest guest]

* Exported from MasterCook *

 

Sweet-and-Sour Cabbage with Peanut Sauce

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon canola oil

1/2 teaspoon black mustard seeds

1 tablespoon grated gingerroot

1 teaspoon seeded, minced jalpenos or other green

chile (see Note) -- (1 to 2)

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

1/4 cup rice vinegar or mild white wine vinegar

1 tablespoon peanut butter -- thoroughly mixed with 1 tablespoon

water

2 tablespoons freshly squeezed lime juice

Crushed peanuts for garnish

 

Cabbage is considered simple to prepare, but this often-underestimated vegetable

becomes positively alluring when treated with the respect it deserves. This

recipe owes its inspiration to both the world-famous German sweet-and-sour

cabbage and an equally fine method from western India, where cabbage is

smothered in a peanut sauce.

 

1. 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 boll. Add salt and

cabbage, lower heat, and simmer, covered, until cabbage is tender but still

retains some color, 10 to 15 minutes.

 

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

until thoroughly heated. Remove from heat. Add lime juice and mix wen. 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

 

NOTE: 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.

 

SERVING SUGGESTIONS: This is attractive served over Red and Green Polenta (page

176). You can eschew a green salad and serve, instead, steamed beets, grated

carrots, grated daikon radish, and blanched mung bean sprouts on the side. In

season, a fresh fruit platter with a bowl of Nutty Cream (page 264) would be an

excellent finale.

 

 

Source:

" The Bold Vegetarian, Bharti Kirchner ISBN 0-06-095056-0 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 150 Calories; 7g Fat (34.9% calories from

fat); 5g Protein; 22g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 453mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 1 Fat; 0 Other

Carbohydrates.

 

 

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