{vegan} corned beef and cabbage


What you’ll need:

1 Tbsp olive oil

1 head of green cabbage chopped

3 carrots sliced

1 yellow onion chopped finely

2 cloves of garlic chopped

1/4 C red wine vinegar

1 Tbsp vegetable bullion

1/4-1/2 C warm water

1 package of vegan chorizo

1 Tsp red pepper flakes

Sea salt to taste

Black pepper to taste

Parsley for garnish

What you’ll do:

In a medium skillet heat oil, garlic and red pepper flakes

Add onion and cook for about 3 minutes until clear

Add carrots and cook an additional 2-3 minutes

Add water, vinegar and bullion

Mix thoroughly

Add cabbage and bring to a boil

Reduce heat and simmer for 10 minutes

Taste, add salt and pepper if wanted

In a small skillet heat chorizo over medium stirring consistently

Spoon cabbage with a slotted ladle onto a plate

Add chorizo and parsley to garnish

I served baked purple potatoes with this dish


Cabbage Stir Fry

Cabbage Stir Fry

What you’ll need:

1/2 head of cabbage chopped
5 carrots chopped (one small bag of shredded carrots would also work)
1 large yellow onion
5 red potatoes chopped ( I like the skins left on but you can peel first if you prefer)
Olive oil (enough to coat the bottom of the pan you are using 3-4 TBSP)
1 TSP sea salt or to taste
1 TSP ground black pepper or to taste
1 TBPS turmeric
1 TSP cayenne pepper (you can leave this out)
Fresh cilantro (a few sprigs to use for garnish at the end)
1/2 lime

What you do:

Heat oil in skillet over medium

Add chopped onion and carrots and cook until tender about 5 minutes

Add all spices and cabbage

Let cook until cabbage is soft about 5 minutes

Add potatoes, reduce heat and cook over low heat until potatoes are soft about 15-20 minutes

After you dish this up on a plate or in a bowl squeeze lime juice over mixture and add cilantro