Tonight I made stuffed red peppers with sauteed purple cabbage and a garden salad. Inspired by The Harmonious Kitchen, I accompanied the red peppers with purple cabbage sauteed in a hot wok with Nutiva Coconut Oil, shoyu and a bit of chili oil.
I made it a bit different than CT’s version. Ali-Sun wasn’t into dairy tonight, so I went vegan, including lots of spinach, fresh flat-leaf parsley, diced zucchini and some very nice baby asparagus. Spices were simple – salt, pepper, cumin, Nutiva Hempseed and Garlic Gold Sea Salt Nuggets.
Sauteing cabbage in coconut oil is a snap and adds a lot of flavor to a wide variety of entrees. Once it cooked down a bit, I added organic shoyu (a really mild, flavorful, wonderful type of soy sauce) and maybe eight drops of chili oil.
Ali-Sun loved the meal, and I enjoyed it quite a bit too. I can see how some shaved, aged Parmesan would add a lot of flavor and texture to this meal, but it was very enjoyable without it – light yet filling, delicate with enough flavor and a nice range of textures across the cooked pepper, moist rice, slightly crispy cabbage and tangy salad with cherry-like tomatoes. It was relatively quick and easy to clean up after. Grade: A-.
Stuffed Red Peppers and Cabbage
Red peppers stuffed with rice, spinach and more is accompanied by purple cabbage sauteed in coconut oil and shoyu.
Prep time: 30 min | Cook time: 30 min | Total time: 60 min
Yield: 2 servings
Ingredients: 2 large red peppers, roasted and skinned | basmati rice, cooked: 2 cups | fresh spinach: 2 cups | purple cabbage, roughly chopped: 2 cups