As promised earlier this week on the Tea and Cornbread Facebook page here is the adaptation recipe photographed below. This recipe shows our philosophy that recipes should be adaptable and easy on the wallet and skill-set. The first recipe this week was Cabbage and Onions…Old World Side Dish for Your Updated Table. The second one was Turkey Egg Rolls…made from a classic Southern Side Dish. The third is today’s Asian Cabbage.
- One head of green cabbage, chop 1/3 of the head into bite size pieces
- One small yellow sweet onion, chop into small dice
- 1 Tablespoon of oil…I use canola
- One teaspoon of curry powder
- 1/2 teaspoon of ground coriander
- Salt and pepper
- 2 Tablespoons of soy sauce
- 2 Tablespoons of honey (For a vegan version use agave syrup.)
- 1 Tablespoon of natural peanut butter (Note if you use a peanut butter with added sugars you may want to reduce the honey or agave to one tablespoon.)
Heat a cast iron skillet to medium, add the oil and onion. Saute until the onion becomes translucent. To this add the chopped cabbage and toss to coat with the oil. Season the veggies with the curry powder, coriander, salt and pepper. Turn the heat down to low and stir occasionally until the cabbage begins to turn golden at the edges. You do not want the cabbage to brown or it will become bitter. At this point add the soy sauce, honey, and peanut butter. Turn off the heat and mix until the additions become incorporated into a sauce that lightly coats all the cabbage and onions. Serve over noodles or rice.
In my photo I also added ground turkey. What I like about this recipe is that you can have a meal that can be enjoyed by vegan, vegetarian or meat eaters. All it takes is one simple substitution and you can serve the meat on side for those who want to add it to their plate.