Red Cabbage and Sake
This recipe was originally listed in a vegan cooking site and after saving it and revising it, I can’t find the original source. It is simple and tasty and a great use of several of our items from this week. Feel free to leave off the onions if you don’t feel like buying out of season ones from the store. If you have a regular onion around, that will work great too. Just chop it small. Enjoy!
Ingredients:
2 T sesame oil
2 garlic cloves, crushed
1 red cabbage, finely sliced
8 spring onions, finely sliced
5 carrots, finely sliced
5 celery sticks, chopped
4 T soy sauce
4 T sake
12 oz rice noodles (you can always substitute rice if you prefer)
1 bunch of chives, finely chopped to serve (optional)
Preparation:
Heat sesame oil in a saucepan.
Add the garlic, cabbage, onions, carrots and celery and saute over medium heat for several minutes until the vegetables are soft.
Stir in the soy sauce and sake and simmer, covered, for another 10 minutes or until the vegetables are cooked to your taste.
Meanwhile, cook the rice noodles according to the instructions on the packet.
Transfer the noodles to a large warm bowl, spoon the vegetables on top. Scatter fresh chives over the top.
