During the past two rounds of Heather ‘s Meatless Mondays A-ZChallenge , I broke the rules a bit for ‘cook’ week, and, instead of reinventing someone else’s recipe, I reinvented one of my own.
But this time–despite having more cabbage recipes than I can shake a stickstalk of Brussels sprouts at–I was set on making a variation of something I’ve had lingering in the back of my cruciferous (cabbage) head since January.
Ever since Allie posted her Ode to the Cost-Efficiency of Cabbage, way back in January, and she demonstratedusing cabbage as a substitute for udon noodles in stir-fry, I’ve been fixated on one day attempting something similar.
Since Allie didn’t really have a recipe, per se, I decided to take some liberties.*
Leftover coconut milk from last week’ s Coconut Mojito Coleslaw?
Sounds like coconut miso broth to me.
Fresh ginger–along with a wee bit of a garlic, and some shallot–formed a fragrant based for sauteeing [slash] steaming.
Aside from the cabbage–for obvious reasons–I don’t think the vegetables you choose really matter. Matchstick--if you are a giant –carrots and sliced red peppers were chosen for the fact that they were leftover from a former roommate on the one hand, and on sale at Trader Joe’s on the other.
I also had some Baby Bella mushrooms bought on manager’s special–of which I knew Allie would not only approve, but be proud of me for scoring from Kroger.
It doesn’t take too long for everything to cook down, but you can keep yourself busy roasting the rest of the cabbage or something.
As for the broth, I can get a little heavy handed when it comes to miso. [Me so LOVE it.]
We shouldbe a little wary of accidentally creating a salt lick, especially with the addition of soy sauce (or liquid aminos) to the mix.
You can start with just two tablespoons and then add more as you go.
Coconut milk will help to round out the flavor.
And for those of you who aren’t fans of coconut…the Asian flavor infusion is a bit stronger than the coconut, so–although you do get a hint of it–it’s more for it’s cool creaminess than coconuttiness.
I can’t wait to see where this method making ‘noodles’ from cabbage takes me next. Italy? India? Mexico?
The only thing we can know for sure is that this self-proclaimed cabbagenius* will strike again.
*I will share the title with Allie if I have to… Coconut Miso Kyabetsu (Cabbage) “Udon”
1 lb. (1/2 a small head) green cabbage
1 1/2 cups sliced mushrooms
1 1/2 cups thinly sliced red bell pepper
1 1/2 cups ‘matchstick’ carrots
1/4 cup finely chopped shallot or sweet onion
3 Tbsp. fresh minced ginger
1-2 cloves garlic, minced
2-3 Tbsp. low sodium soy sauce, tamari, or liquid aminos
2 tsp. ground coriander
1/2 tsp. black pepper
3/4 cup light coconut milk
1-2 cups water
3 Tbsp. mellow white miso
Slice cabbage like an onion, making thin ‘noodle’-like strips.
In a large sauce pan or soup pot, combine ginger, garlic, and shallots over medium heat.
Steam with a smidge of water, or saute in coconut oil, until fragrant and translucent.
Add peppers and carrots to the pan, stirring well to coat with ginger-garlic-onion mixture.
Sprinkle in coriander and black pepper.
Allow veggies to cook for 5-7 minutes, until softening. [Add water to the pan if necessary.]
Stir in mushrooms and cabbage.
Cook 7-10 minutes, until cabbage wilts and softens.
Pour in coconut milk and water. Stir in miso and soy sauce (or substitute).