- Beans
- Grains (i.e. brown rice & oatmeal)
- Fruits
- Veggies
- Salads
- Potatoes (white & sweet)
- Mushrooms (delicious when they are sauteed in garlic, olive oil, and salt)
Here is a recipe compliments from Patti LaBelle. I haven't tried it but my girlfriend Shayla loves it.
Ingredients:
- 1 medium head green cabbage (about 2 1/4 lbs)
- 3 tbs butter
- 1 medium onion, chopped
- 2 medium carrots, cut into 1/2-inch dice
- 1 large red bell pepper, seeded and cut into 1/2-inch dice
- 2 large russet or Idaho potatoes, peeled and cut into 1-inch cubes
- 2 cups water
- seasoned salt and crushed red pepper flakes
- 2 tablespoons chopped fresh cilantro, or parsley, optional
Cut off and discard the hard core from each wedge. Slice the cabbage into 1/2-inch wide strips. Set aside. In a deep 12-inch skillet, melt the butter over medium heat. Add the onion, carrots, and bell pepper. Cook, stirring often, until softened, about 5 minutes. Stir in the cabbage and potatoes. Add the water and season with salt and red pepper flakes to taste. Bring to a boil. Reduce the heat to medium-low and cover. Cook until the potatoes are tender and most of the liquid has evaporated, about 20 minutes. Transfer to a serving dish, and sprinkle with the cilantro, if desired. Serve hot. (if you are not doing dairy and therefore do not want to use butter, you can always substitute with olive oil).
4 comments:
This recipe is great! I used olive oil instead of butter. Sweet Potatoes instead of white. And did not use any of the fresh herbs. It still was tasty.
Thanks
I tried the recipe and found it to be suprisingly tasty. I could have used a deeper skillet but I don't have one.
Cree and I discussed substituting the white potato for sweet so i'm interested in trying it that way as well. From what she tells me, it was great.
~bdr
Not bad at all. I also needed a deeper skillet, had to throw away some of my cabbage cuz it wouldn't fit, but other than that I will definately make again. Oh and I used too much red pepper flakes, so won't do that again next time.
my verdict....
i tried the recipe a 2nd time but with sweet potatoes and although it wasn't bad, i definitely prefer it with the white potatoes.
my suggestions....
1. start off with 1 cup of water and add more if you need to. i used 1.5 cups the first time (w/the white potatoes) and it turned out to be enough; however, when i cooked the dish with sweet potatoes, 1.5 cups of water was too much. also, for some reason, the sweet potatoes cooked much faster than the whites and therefore were more mushy. i think i'll make it once more during this consecration period but w/the white potatoes.
2. add the potatoes after the cabbage has cooked down a bit so that they maintain most of their bite. for example, if you plan on cooking the dish for 20 minutes, i would add the potatoes after 5 - 10minutes of cooking the cabbage.
bdr
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