Sauteed Cabbage Noodles

Sauteed Cabbage Noodles

Hi folks,

I know I’ve been AWOL. But I’m about to make it up to you with my biggest culinary discovery in years, hear me out on this:

A couple Passovers ago, I was trying to be a good Jew and keep strictly kosher. According to Ashkenazi culture, that means no chametz (leavened grain-based products) OR kitniyot (beans, lentils, corn, rice, many seeds etc.) As a vegan whose body can’t get down with gluten very well, that left me with virtually nothing to eat. I was hungry and broke, so one evening I cut up a cabbage, sauteed it with salt, olive oil and a little vinegar and threw marinara sauce on it. I figured it would be sad and gross.

But I realized something: cooked cabbage makes for some pretty great vegan/paleo/gluten-free/Kosher for Passover/no-spiralizer-required/super-easy noodles. No joke. I still went back to eating kitniyot after a day or two, but the cabbage noodles were a game-changer.

By now, you’ve probably heard about the zucchini noodle (“zoodle”) craze. Aside from being a pain to spiralize, one main issue is that you can’t really cook zoodles without having them fall apart into mush. With cabbage noodles, you can cook them as long as you want and serve them with piping-hot sauces and they’ll still hold together perfectly. Plus, the flavor of cabbage noodles beats the flavor of zucchini noodles every time.

Here’s what you do:

  1. Cut up a small/medium green cabbage into long, thin strips (roughly the width of linguine)
  2. Heat up a large pot on medium-high with a little olive oil
  3. Throw in the cabbage with a teaspoon or so of salt, stir thoroughly, and let it cook for about 10 minutes (stirring occasionally)
  4. Add a splash of vinegar (white wine vinegar, red wine vinegar and balsamic all work well)
  5. Serve with your sauce of choice (puttanesca, bolognese, pesto, cashew alfredo OR pad thai sauce.) My favorite is a lentil-walnut bolognese (shown in the picture), and I’ll put the recipe for that below

Cooking the cabbage thoroughly with olive oil and salt gets rid of its sharpness and bitterness and gives it a warm, smooth flavor. The vinegar gives the flavor a boost and breaks the cabbage down further to aid with digestion. The texture remains al dente after being cooked rather than getting mushy, which is really nice (especially in comparison to all the mushy gluten-free noodles out there.) They’re even just as good re-heated.

Try it and tell me what you think. Regular pasta is great, but cabbage noodles have become a delicious regular addition to my dinner table.

cabbage noodles 2

Lentil-Walnut Bolognese Sauce

  • 1 jar tomato-basil pasta sauce (make your own if you’re feeling ambitious)
  • 1 cup green or brown lentils (or you can use 3 cups leftover cooked lentils)
  • 1 bouillon cube or 2 tsp Better than Bouillon
  • 1.5 cup walnuts, soaked for at least 2 hours or overnight
  • 1.5 tsp chili powder
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp tamari, soy sauce or liquid aminos
  • 2 Tbsp Worcestershire sauce (the Kroger generic brand is vegan)
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1 tsp garlic powder
  • 1/2 tsp black pepper

Note: If you don’t have one or a couple of the seasoning ingredients, it’s not the end of the world. Just season the filling with what you have until it’s nice and savory and you’re happy with it.

  1. In a small, covered pot, bring 2 cups of water to a boil with the lentils and bouillon. Lower heat to medium and cook, covered, until lentils are soft but not mushy (about 20 minutes.) Remove lentils from pot and allow to cool
  2. Drain and thoroughly rinse the walnuts, then pulse in a food processor until broken into small crumbles. Add the cooled lentils and pulse until crumbly as well
  3. In a large bowl, mix together the lentils, walnuts and all seasoning ingredients. Taste and adjust to your liking, then mix in the tomato sauce

 

Paleo Version: 

Use just walnuts and no lentils, and/or add soaked sunflower seeds/soaked pumpkin seeds. Use coconut aminos instead of soy sauce

Nut-Free Version:

Substitute soaked sunflower seeds and/or pumpkin seeds for the walnuts

Budget Version:

Use just lentils and no walnuts

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Maple-Sriracha Seared Tempeh over Cannelini Bean Puree with Braised Red Cabbage and Crispy Kale

Maple-Sriracha Seared Tempeh over Cannelini Bean Puree with Braised Red Cabbage and Crispy Kale

Y’all have been very patient with me as my catering and client work have gotten hectic, and I so appreciate your patience.

As you may have guessed from the title, we’re going all-out this week. Wanna impress the living daylights out of someone who’s vegan or gluten-free (or not at all vegan or gluten-free)? Make them this meal. Have someone in your life who’s worried about vegans getting enough protein? Make them this meal. If it sounds intimidating, don’t worry- you’ll see that each component is actually fairly simple and I’ll walk you through all of it.

This particular take on tempeh was the brainchild of Chef Matt Props, and he and I worked together when we owned Stay Fresh Veg to create this particular meal. Major props (PUN INTENDED) to Matt for being an incredible innovator as always.

tempeh 1

Cannelini Bean Puree:

  • 1 can cannelini beans, drained and rinsed
  • 1 Tbsp white wine vinegar
  • 1/2 cube bouillon (or the amount of bouillon you’d use for one cup of water)
  • 1 tsp garlic powder
  • 1/3 cup water

Put all ingredients into a small saucepan on medium-high heat. Simmer for 5-7 minutes, stirring occasionally, then blend into a puree

Braised Red Cabbage:

  • 1 small red cabbage, cut into thin strips
  • 1 Tbsp olive oil
  • 1 tsp salt
  • 1.5 Tbsp red wine vinegar
  • 3-4 Tbsp spicy brown mustard

Heat a large pan or pot on medium-high. Add olive oil. Add cabbage, salt and vinegar and stir thoroughly. Once the cabbage has cooked down for about 6 minutes (stirring frequently), add the mustard and cook for another 3-4 minutes

Crispy Kale:

Just make any simple kale chip recipe. Kale ripped into pieces, some olive oil, some salt, and an oven preheated to 400 for a couple minutes and ya done.

Tempeh:

  • 2 8oz  blocks Tempeh
  • 2/3 cup corn starch
  • 1/3 cup maple syrup
  • 1/3 cup  Sriracha
  • 1/3 cup tamari or Soy Sauce
  • 4 Tbsp grapeseed, canola, or vegetable oil
  1. Cut tempeh into rectangular cutlets about 1cm in thickness (for most tempeh blocks, that means cutting them in half widthwise). If they are too thick, they will not cook thoroughly. If they are too thin, they will fall apart easily.
  2. Place cornstarch into a shallow bowl and dredge each tempeh cutlet so that it is fully covered in a thin layer of cornstarch. Gently pat off extra starch off tempeh and set aside
  3. In another bowl, whisk together maple syrup, siracha and tamari/soy sauce. Taste to adjust for desired levels of heat, sweetness and saltiness
  4. Heat a seasoned cast iron pan* on medium heat for approximately seven minutes or until hot. Once it is hot, reduce heat to medium and add oil and distribute evenly around pan. Allow oil to heat for an additional minute
  5. Once oil is hot enough to sizzle when tempeh is added to it, carefully place tempeh in pan. Allow it to cook undisturbed for approximately 6 minutes per side or until each side is golden-brown. If needed, add more oil as tempeh cooks. Once tempeh is cooked on both sides, turn the burner completely off
  6. Wipe out excess oil and starch from the pan with a paper towel
  7. Return tempeh to pan and pour sauce over it. Allow sauce to bubble, reduce, and coat the tempeh thoroughly as a thick glaze

*you can get away with a regular skillet, but cast iron works infinitely better here

Assemble: 

Spread some of the cannelini puree on a plate, then pile some of the red cabbage on top of it. Layer a couple pieces of tempeh on that and finally, top the tempeh with some crispy kale. If you have a little extra sauce from the tempeh, go ahead and drizzle that in some sort of fancy way. Look at you being impressive.