Sumer and I caught so much cabbage at the Irish Italian Parade in Chalmette, but I had never cooked cabbage before. So I went on a search to find some good recipes. Plain coleslaws led to Asian coleslaws but I wanted something sauteed. So this is what I created. It's so good. I am so excited to find another vegetable recipe to bring for lunch because I need more fruits and veggies in my life. (I am such a nerd) Plus, cabbage is cheap!
Lindsay's Curry Cabbage Concoction
Ingredients
-                      3 tablespoons rice wine vinegar
-                      2 tablespoons olive oil
-                      4 tablespoons natural creamy peanut butter (low or no sugar)
-                      3 tablespoons soy sauce
- 3 tablespoons balsamic vinaigrette salad dressing 
-                      3 tablespoons Splenda brown sugar
-                      2 tablespoons minced fresh ginger root
-                      1 tablespoons minced garlic
-                      4 cups thinly sliced green cabbage
-                      2 cups thinly sliced red cabbage
-                      2 red bell peppers, thinly sliced
-                      1 carrot, julienned
-                      6 green onions, chopped
- 1/2 cup chopped fresh cilantro
- 1/2 cup water 
- 1/2 cup salted peanuts
- 2 teaspoons curry powder
- dash of red pepper
Directions
-  In a medium bowl, whisk together the rice vinegar, oil, vinaigrette, peanut butter, soy sauce, brown sugar, ginger, and garlic. 
-  In a large bowl, mix the green cabbage, red cabbage, red bell peppers, carrots, green onions, and cilantro.  Toss with the peanut butter mixture.
- In a sauce pan or wok, saute mixture over medium-high heat for 2 minutes then add water, curry powder, and red pepper. 
- Continue to saute until vegatables reach desired tenderness.
- Top each serving with peanuts.
Please try this recipe out and let me know what you think. I hope it adds a healthy staple to your weekly meals!