| Tangy
Buckwheat Noodle Stew with Cabbage
Serves 4 to 6
This is a great combination of noodles and tangy sweet
cabbage. I call it a stew but it really isn't. The colors
are bright and the flavor is perky.
1 tablespoon canola oil
2 cups red onion, coarsely chopped
2 cloves garlic, minced
4 cups finely shredded red cabbage
4 cups finely shredded
Savoy or green cabbage
1 large carrot, halved lengthwise
and thinly sliced
5 prunes, pitted and diced
2/3 cup unsulphured golden raisins
2 cups canned, diced or
chopped tomatoes
3 tablespoons cider vinegar
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon Sucanat or sugar
1 tablespoon cider or balsamic
vinegar
1 8 ounce package soba (buckwheat noodles)
Crème fraiche,
plain yogurt or sour cream, for garnish
Heat the oil in a large stockpot
over medium heat. Add the onion and sauté for 5 minutes. Add the garlic
and sauté for another few minutes until the onion
is cooked through and softened. Add the garlic and sauté another
minute. Add the cabbage, carrot, prunes, raisins, tomatoes
and vinegar. Bring to a simmer and simmer for 20 to 25
minutes until the cabbage is cooked through. Add salt and
pepper to taste.
While the cabbage is cooking,
break the soba noodles into small pieces and cook according
to package directions. Drain well. Add to the cooked
cabbage mixture at the end of cooking. Taste and add
the Sucanat or sugar and more vinegar, to taste. Serve
in bowls with a dollop of crème
fraiche, plain yogurt or sour cream (soy is good). More Recipes
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