Vegan Cabbage Recipe (Goulash?)
Happy St. Patrick's Day!
So I know goulash usually contains meat, but I wasn't sure what else to call this.
My (Polish) grandmother gave my (German-Amerian) mother this recipe who gave it to me.... and I made it vegan. I figured it'd be good for St. Patty's Day- it's cabbage!
Normally this recipe uses butter and is added to egg noodles and doesn't contain carrots, but extra carrots never hurt anyone... I think.
Ingredients:
One head cabbage (small) (or half if big)
One sweet onion (large)
One granny smith apple
Two medium carrots
One (or two) tablespoon extra virgin olive oil
Salt (to taste)
My carrots were small, so I used two and a half, and my cabbage was big, so I used 3/4 of it. I'll use the rest of each later for something else- probably soup.
You want to cut the carrots into matchsticks then cut them in half. I have this handy peeler that peels strips of carrots, which I then cut down.
Roughly chop the onion as well. At this point, heat the olive oil in a large pot and then add the carrots and onion!
Don't worry- as you stir/mix them in the oil to cook and coat the veggies the onion pieces will separate and cook thoroughly.
Rinse the granny smith apple, peel it, and chop into bite size pieces, then add it to the mix!
Make sure you hear sizzling and keep stirring occasionally. I add a little salt now to sweat the veggies so they don't burn. It's up to you!
So my cabbage was a little big so after rinsing I used 3/4 of it. Make sure to remove the inner stem!
Cut the cabbage into strips on an angle, it'll fall apart better this way! So much easier then separating the pieces by hand! And quicker!
Add the cabbage, a cup to a cup and a half of water, and some more salt to the pot and put the lid on. You want the water to simmer so it steams and boils the veggies- no burning!
After ten minutes stir the mix and put the lid back on.
Once the cabbage is done (taste tests must be done after 25 minutes of cooking- yum!) remove the lid and let the remaining water evaporate. Once done, put into a bowl and eat or store for up to a week.
It makes about 4 servings and is very low in calories (about 200 per serving) and is a good source of veggies. You can still add butter and cooked egg noodles at this point, but I prefer it this way (vegan duh!) so I'll leave it and eat it the way it is.
Happy Saint Patrick's Day the vegan way!
Enjoy!
