|The competition: Chinese Cabbage.|
It's not that it's hard to find cabbage recipes or anything; it's hard to find appetizing cabbage recipes that aren't German, meat-filled stews & stuff. Also, Nathan's picky.
Well, we pretty much dominated this challenge.
First up, we made AMAZING lettuce wraps. I don't have pictures from that, but I'll tell you what we did! Basically we just cooked up fake ground beef, carrots, greens, & green onions in a skillet, added Tiki Masala sauce, and then used the cabbage to wrap around the tasty Indian mixture. It was incredible. I was skeptical, but I loved every second of it. The cabbage had the perfect texture & it was sturdy enough to hold the filling. Success all around.
Next, I went the easy (but delicious & practical) route & made some vegan cole slaw! Nathan doesn't love Cole Slaw, but he also doesn't like STRAWBERRIES... so, what can you do? (Note my joking tone. I love my husband, even if he has weird food quirks that I will never understand. Also, he would probably want me to clarify that he likes the flavor of strawberries, just not the texture).
Here's what I did:
Chinese/Napa Cabbage (really you can use any kind)
Equal parts Vinegar (I used Cider Vinegar) & Vegetable Oil
Sugar to taste (about equal to the amount of vinegar/oil, but I tended to use less)
I didn't put amounts because you should use however much you have/want! I used several leaves of cabbage, 1 carrot, and about 1/6 an onion. Vinger & Oil about 1/5 cup, and maybe 1 1/2 tablespoons sugar.
- Washed cabbage leaves thoroughly to get rid of the little bugs that were hitchin' a ride, then dried on towels.
- Cut up carrots, cabbage, & onions into chunks.
- Used (too tiny) food processor to shred vegetables into whatever size I wanted.
- I saved one leaf of cabbage to manually slice, in order to diversify the texture a bit.
- Added vinegar, oil, & sugar to taste.
- Admired joyfully.
|Drying. See their shape? They kind of look like Dementor hands.|
|The veggies. Simple and tasty.|
|All the ingredients/tools. Pretty easy, huh?|
|The finished product. So yummy. And so not fattening.|
Thanks, Cabbage, for this wonderful challenge. I'm pretty pleased that I went the practical (boring/easy?) route with the cabbage. Honestly, we're really determined to make sure none of our veggies go bad before we eat them. This cabbage was tricky because it was a huge head. Slaw will keep nicely for a while, and I still even have a couple of leaves left to make Chinese Cabbage Soup with! Another great thing about this recipe is that it's pretty healthy! I'm trying to eat vegan when I can, rather than putting butter & cheese in everything I eat just because I can (hence the weight-gain). This slaw is awesome cause it doesn't have mayo in it, and you can really decide how much sugar & oil you want to add. I went lightly on it to let the awesome flavors of the cabbage, carrots & onion shine through (fresh farm produce seriously tastes better). And the wraps we made last night were pretty healthy & low-fat too, with no added dairy or salt. Yay!
This week we've got some tasty meals planned: Quinoa burgers, Collard Green & Sweet Potato Gratin (for which we bought $7 Gruyere cheese... so it better be freakin' good), Chinese Cabbage Soup, Stuffed Squash, Zucchini Cakes, Homemade Potato Pierogies, and whatever else I can come up with. Hopefully Nathan will allow me to take pictures, thus "objectify our lives" as he so lovingly stated when I took pictures of the stew the other night. (Again, this is me with a loving, joking tone regarding my awesome husband who was also joking when he said that).
That's it. I'm going to go gorge myself on cole slaw (just kidding....?).