Submitted by Natalie
This is a delicious dish with Asian inspired flavours and some heat. It is also vegan.
1 Red cabbage sliced into thick shreds
4 cloves garlic smashed and minced
1/2 tsp sugar
1/4 tsp or 3 to 4 shakes cayenne pepper
1/2 tsp red hot chili pepper flakes
1/2 tsp sesame oil
1 heaping tsp all natural peanut butter
1 tablespoon black vinegar
1 tsp white vinegar
1 tablespoon soy sauce (regular or sodium reduced)
1 tsp vegeta seasoning
Heat enough olive oil to cover a large saucepan with a thin layer to medium-high heat.
Add the sliced cabbage to pan and saute until softened, around 5-8 minutes, stirring regularly.
Meanwhile, in a small bowl mix together 1/4 cup of water and the vegeta seasoning, soy sauce, sesame oil, garlic, sugar and both of the vinegars.
Add to the cabbage in the saucepan and lower heat to medium-low.
Cook another 5-7 minutes, stirring regularly.
Add the cayenne and blend in.
Add the peanut butter, and bit of water to thin if needed, and blend in thoroughly.
Add the hot pepper flakes and blend in.
(This is a pretty spicy dish, so if spicy is not your thing cut the cayenne and red pepper in half or taste and adjust as needed. If you really don;t like the heat. a dash of cayenne and a pinch of red pepper flakes is very tasty and not too spicy.)
Plate the cabbage dish and then to finish, top by sprinkling sesame seeds over it. Serve with a lime wedge. A couple of squirts of lime add a lot!
A great side or summer salad lunch dish.
(First posted on the original The Left Chapter blog in August, 2016)