From Happy Herbivore Abroad
The first time I made this dish, with green cabbage, it was delicious, and
boyziggy and I snarfed it down quickly. The second time I made it, with purple-red cabbage (pictured), it didn't taste nearly as good. But I believe it's because I didn't steam the cabbage long enough; the texture was way too crunchy. (The color of cabbage wasn't specified in this recipe.)Cabbage is a vegetable that I want to include a lot more of in my diet: It's cheap, tasty, nutritious, and versatile. In addition to this dish, I've made a couple of great SOS-free recipes from Straight Up Food using cabbage. I'll post one soon.
ETA 9/29 - since it's near the end of VeganMofo and I haven't gotten to all the recipe posts I'd planned, here are quick links to the SOS-free cabbage recipes from Straight Up Food: Creamy Coleslaw and Cabbage Salad with Dijon-Lime Dressing.
