July 27, 2015

#MeatlessMonday Meal: Sweet and Spicy Cabbage

You wouldn’t believe how delicious cabbage can be until you try this week’s #MeatlessMonday recipe. It’s quick, easy and results in a tasty, savoury dish that is affordable and versatile. This sweet and spicy cabbage can be served on a bed of white or brown rice, with provisions or even a side of your favourite roti (dhalpuri, sada or naan).

Sweet and Spicy Cabbage

Vegetarian, vegan and gluten free
Serves 4 as a small side dish
5 minutes active, 15 total

ginger jalapeno garlic

2 tablespoons vegetable oil
2 tablespoons brown sugar
1/2 medium white onion, finely diced
2 cloves garlic, minced
1 jalapeno, thinly sliced (or some part of a habanero or scotch bonnet if you dare)
2 teaspoons grated fresh ginger
1 heaping tablespoon prepared Dijon mustard (double check if you need gluten-free)
1 teaspoon white vinegar
1 tablespoon fresh thyme leaves
1 tablespoon fresh chive cut up
1 tablespoon fresh celery cut up
1 teaspoon salt
several grinds fresh black pepper
1 head cabbage, cut across the head in 3″ wide ribbons

sweet and spicy cabbage

  1. After cutting the cabbage, sear the ribbons slightly in some olive oil for 2 minutes turning regularly
  2. In a wok or large skillet, heat the vegetable oil over a medium high flame. Add the brown sugar and onion, and cook for 1 minute; do not let the sugar burn.
  3. Add the garlic, jalapeno, ginger, mustard, vinegar, thyme, chive, celery, salt, and pepper; stir and cook for a couple of minutes until it is thick, dark and fragrant.
  4.   Add the cabbage. Stir it through the sauce, and cover and cook for 3 minutes. Remove the lid, stir again, and then cook until tender. Taste and adjust seasoning and serve immediately.