Cabbage Savage
(Serves 6-8) ~ Vegan, Gluten-Free, Soy-Free
This cabbage has a slight kick but you can add/adjust as needed. It is super addicting – hence the name… this cabbage is fierce.
I watched some new documentaries recently that I will update on my list. Netflix has some great documentaries and not just the food ones. I watched The Human Experiment and Plastic Paradise. Not only are GMO’s a concern for us but what about the other countless “invisible” toxic chemicals that we are exposed to? It’s no wonder there has been such an increase in: cancer, dementia, autism, obesity, etc. It seems we are really dropping the ball here. It’s like a question of what came first, the chicken or the egg… except it’s more like, the chem industry or the pharm industry.
Ingredients:
1 Head Green Cabbage, cleaned and chopped/shredded (I just use my knife)
1 Tbsp Canola Oil
3 Tbsp Earth Balance (vegan butter)
½ Tbsp Crushed Red Pepper Flakes
2 Tsp Minced Garlic
2 Tsp Salt
1 Tsp Course Black Pepper
½ Tsp Chili Powder
½ Tsp Tarragon
Directions:
-Clean and shred cabbage then set aside. I just slice it up on my cutting board. Be sure to remove the outer thick leaves and quarter/core before shredding and washing.
-In a large pot, heat canola oil over medium-high heat. Add red pepper flakes and minced garlic and heat through for about 1-2 minutes. (Be careful it can quickly burn).
-Add Earth Balance butter and cabbage. Cover and let it cook down for about 10 minutes.
-Stir after 5 minutes so it all sautés and begins to cook evenly.
-After 10 minutes stir again and add seasonings: salt, pepper, chili powder and tarragon. Cover and continue cooking.
I cook for a total time of about 20 minutes and then I turn off heat and allow it to sit for 5 minutes before serving – but keeping the lid on. Enjoy!
Mmmm, I love cabbage … looks good! Have never thought of using tarragon!
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I love cabbage and it’s so good for you. Definitely giving this one a try.
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Wow looks yum 😊
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Yum! So is the flavor more like a sauerkraut? – Kat
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Hey Jessica,
You have a wonderful blog, I’m very inspired by your recipes! I’ve nominated you for the Blogger Recognition Award as a token of my appreciation. Participation is optional but it’s some good fun!
Here is the link https://tastycurls.wordpress.com/2017/03/12/blogger-recognition-award/
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Sauerkraut is watery and has sharp, fermented bite to it, going great on a veggiedog with mustard and sriracha, while Cabbage Savage is going to have a smooth, buttery heat that also goes well with sriracha. Bake a potato and put this cabbage dish right in. Vegan heaven. Thanks for sharing! 😀
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This is an excellent description of cabbage savage. Mmm on a baked potato a must try! Thanks for stopping by!
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