Creamy Creamed Cabbage
Sliced cabbage with the perfect bite in a rich and delicate cream sauce.
Equipment
- 1 Pot
- 1 Spice / Coffee Grinder
Ingredients
- 3 cups sliced cabbage
- 1 tsp onion powder or fresh sliced onions
- 3 tbsp oats ground into a flour
- 1 tsp nutritional yeast optional
- 1 tsp tomato paste
- 1 tbsp tahini
- 2 tbsp apple cider vinegar
- 1 cup water
Instructions
- Core and slice your cabbage into strips that are about 1cm or ½ inch wide. Add to a pot on medium heat (with onions if you are using them) stirring often.
- Grind your oats in the spice grinder then add all ingredients except for the tomato paste and the cabbage to a glass and stir well.
- When the cabbage (and onions) get some color on them and start to brown lower the heat to low to medium-low heat and add all the ingredients to the cabbage including the tomato paste, and stir well. Cook on low until cabbage is tender, but still has an al dente bite to it.
- Serve with
Savory Meatload or another hearty autumn dish. 
