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)
Soy or coconut yogurt, 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 plain yogurt.
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