Wednesday, February 12, 2014

More Cabbage !

Getting tired of sauteed cabbage and traditional coleslaw? Here are two CRO kitchen tested recipes that turned out wonderfully. The slaw is a great way to use up that hoisin sauce that's been sitting in your condiment drawer for months now. Try grating some radishes along with the carrot. These winter dishes can be as colorful as the prettiest summertime fare.


Quinoa Asian Slaw

  • 1/2 cup quinoa
  • 1 cup water
  • 1 cup cabbage
  • 1/2 cup carrot
  • 1/4 cup green onion
  • 1/4 cup green pepper 
  • 1 tbsp natural peanut butter
  • 1 tsp fresh ginger
  • 21/2 tbsps water
  • 2 tsps soy sauce
  • 1/2 tbsp sugar
  • 2 tbsps hoisin sauce
  1. In a pot, combine rinsed quinoa with the water and bring to a boil. Reduce to a simmer, cover, and let sit for 15 minutes until all the water has been absorbed. Combine with cabbage, onions, and peppers in a large bowl.
  2. In a small bowl, whisk together sauce ingredients. Pour over slaw mixture and stir well to combine. Cover, refrigerate and let cool for 1-2 hours until quinoa is cold and flavors have had a chance to blend together.
I would suggest doubling the recipe or it'll be gone in one sitting. I doubled the quinoa and at least tripled the cabbage, but only somewhat increased the sauce ingredients. I also skipped the sugar, green pepper and onion and used 'regular' peanut butter instead and it worked out well.

Healing Cabbage, Potato, Carrot, & Tomato Curry Stew

  • 1 small cabbage head, chopped into 1 inch pieces (Note you might want to shred cabbage so it is easier to chew)
  • 4 small carrots
  • 1 large can of diced tomatoes
  • 3 cups vegetable broth
  • 1 yellow squash, chopped into 1 inch pieces
  • 7-8 new potatoes, chopped into 1 inch pieces
  • 1/2 small onion, chopped
  • 3/4-1 tsp sea salt (or less, start slow and taste test first)
  • Freshly ground black pepper
  • 1-2 tbsp Curry Masala (depending on how hot you like it) or other quality curry
  • 1/2 tsp Herbamare spice (optional)
  • Parsley, to garnish
Directions: Wash and chop all vegetables. Throw into extra-large pot good for making soup and stew. In a large bowl, add the sauce ingredients diced tomatoes, vegetable broth, sea salt, pepper, herbamare, curry powder. Mix well. Add the sauce to the pot and stir well. Cover and cook on medium for about 45 minutes and then cook on low for another hour or until potatoes and cabbage are tender. 

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