So many ideas but so little time. That describes my cooking situation right now. I have lots of ideas that I need to try out, but I must wait until the weekend. I am hoping some of them turn out. In the meantime, I am going to share a recipe which I thought I had shared before. This is probably by 7th time making this recipe which speaks to my love for it. Each time it comes out a bit different, depending on how much cabbage I use, and I have served it in a number of different ways. The original recipe source uses the slaw in rice paper rolls. I did that a couple times, but have also put it in chickpea flour tortillas, served it with rice, and most recently served it alongside some spaghetti squash. While the is a little bit daunting, due to the excessive amount of chopping and mincing, it is fairly easy and quick to put together. The leftovers taste great which means it is a good way to use up those giant cabbages that are popping up this time of year. I have listed the ingredients based on my most recent rendition of the recipe (which was quite a large batch), but the recipe is easily scaled down and the amount of seasoning and spices can be adjusted to your taste.
Spicy Cabbage Slaw with Peanuts slightly adapted from A Gluten Free Day
3 tbsp + 1 tbsp olive oil
13 cups of diced red cabbage
12 cloves of garlic (or 8-10 large cloves), minced
2 tbsp grated ginger
1 tsp chili pepper flakes
6 tbsp tamari, soy sauce, or Bragg's
4 tbsp unseasoned rice vinegar
salt and pepper to taste
1/2 cup raw peanuts
1. Preheat oven to 350 degrees F. Place a single layer of peanuts on a baking sheet. Bake at 350 for about 20 minutes, stirring occasionally, until evenly roasted. Allow to cool.
2. In a large enough pot, heat 3 tbsp olive oil on medium-low heat. Add the cabbage and cook until just softening.
3. Transfer cabbage from pot into a large bowl. Add 1 tbsp olive oil to pot if no oil is left behind. Add garlic, ginger, chili pepper flakes and tamari. Heat for ~3 min until fragrant.
4. Add cooked cabbage and stir to coat well. Add rice vinegar and allow to cook for about 5 minutes.
5. Remove from heat and serve as desired. Chop peanuts and sprinkle over the cabbage when serving.
This was definitely the spiciest version of this recipe I have ever made. The homemade chili pepper flakes have varying heat so it is always hard to tell how much to add. You can always use fresh chili pepper to have a bit more control, or leave it out all together if spicy is not your thing. I had the cabbage alongside some spaghetti squash this time, but is also great with rice or wrapped in rice paper as mentioned above. Don't forget the peanuts though, they are fantastic addition.