Cabbage: Cheap, Healthy, Healing

Ahh, the joys of being sick.  Not.  Sheesh, I felt awful when I got home that day- I think I might have had a quick surge of a fever, because for a couple hours I was shivering like nobody's buisness, and then felt like something set on fire.  And then I had to go give a short improv speech about a quote from Asher Lev.  (Which I got a 100 on.  Not to brag- my grade really needed that, though.) 

But why do you care about that?  You don't.  I just felt like typing that...  But, I think this cabbage worked miracles for me and my sickness.  Once it was finally done cooking, I dragged myself over to the table, and M dished up the noodles and cabbage.  And then I was in heaven for about half an hour.  I dunno how to describe this- how about amazing?  The steam helped my nose, and it tasted quite creamy.  Exactly the thing a sick person is craving when they want a healthy, tastey, nourishing dish. 

This is so simple to put together, too, and was a nice way to use up a leftover pile of cabbage that was lying around.  Plus, the leftovers were as good as leftovers can get, which is quite convenient. 

Oh- if you are like me, your wok does not have a lid.  I use a cookie sheet.  But whatever works for you, I say go for it!

And about grating the carrots, make sure you have a nice grater- preferably one that stands on its own, and use the large holes.  Otherwise, I think you might end up grating all night, and with really orange hands when the carrots are all gone.

Halushki with Egg Noodles

Adapted from Vegan Dad

Serves about 6

1 large sweet onion, halved and sliced
1 leek, white and light green part, sliced
2 cloves garlic, minced
2 large carrots, grated

1 small head of cabbage, shredded

1 tbsp basil, chopped

3 Portobello mushrooms, chopped

1 ½ cups boca crumbles
3 tbsp soy sauce
1 tsp Hungarian paprika
2 tbsp balsamic vinegar
1 tbsp miso paste
½ tbsp corn starch
1 ½ tbsp agave nectar

salt and pepper to taste

cooked egg noodles

Mix together the soy sauce through the agave in a small bowl. Set aside.

Heat a large wok over high heat with a bit of water. Add the onion and leeks, and cook for 3 minutes. Add the mushrooms and garlic, and cook for 2 more minutes. Add the cabbage and carrots and stir through. When the cabbage has wilted slightly, add the sauce and cover for 10-15 minutes, until cooked through. Stir in the basil, and serve over egg noodles.