My Curry Cabbage Concoction

Sumer and I caught so much cabbage at the Irish Italian Parade in Chalmette, but I had never cooked cabbage before. So I went on a search to find some good recipes. Plain coleslaws led to Asian coleslaws but I wanted something sauteed. So this is what I created. It's so good. I am so excited to find another vegetable recipe to bring for lunch because I need more fruits and veggies in my life. (I am such a nerd) Plus, cabbage is cheap!

Lindsay's Curry Cabbage Concoction

Ingredients

• 3 tablespoons rice wine vinegar
• 2 tablespoons olive oil
• 4 tablespoons natural creamy peanut butter (low or no sugar)
• 3 tablespoons soy sauce
• 3 tablespoons balsamic vinaigrette salad dressing
• 3 tablespoons Splenda brown sugar
• 2 tablespoons minced fresh ginger root
• 1 tablespoons minced garlic
• 4 cups thinly sliced green cabbage
• 2 cups thinly sliced red cabbage
• 2 red bell peppers, thinly sliced
• 1 carrot, julienned
• 6 green onions, chopped
• 1/2 cup chopped fresh cilantro
• 1/2 cup water
• 1/2 cup salted peanuts
• 2 teaspoons curry powder
• dash of red pepper

Directions

1. In a medium bowl, whisk together the rice vinegar, oil, vinaigrette, peanut butter, soy sauce, brown sugar, ginger, and garlic.
2. In a large bowl, mix the green cabbage, red cabbage, red bell peppers, carrots, green onions, and cilantro.  Toss with the peanut butter mixture.
3. In a sauce pan or wok, saute mixture over medium-high heat for 2 minutes then add water, curry powder, and red pepper.
4. Continue to saute until vegatables reach desired tenderness.
5. Top each serving with peanuts.

Please try this recipe out and let me know what you think. I hope it adds a healthy staple to your weekly meals!