Cabbage Quickie

In love again! I know, it’s only been a week since… well, ‘purging’ my heart. But this one came completely without warning. To be truthful I’ve seen something similar around before, usually in the fall, but then I just took it for granted. This time though I couldn’t turn a blind eye. I opened the box and for the second time, that smooth firm package of tightly wound petals sat inconspicuously waiting for me to pluck it. So patient as first I fawned over the blueberries, then peaches, and then those intoxicating cherry tomatoes. I have to admit, I’m just like every one else; a sucker for those vibrant, mouth sized, succulent fruits. Meanwhile the most humble and handsome of all vegetables lay waiting, patient and perfect at the bottom of the food box. Though I recommend taking the time to really get to know this dapper fellow, the following recipe comes together in a snap. (I’ve heard this sometimes happens in the throes of new love).

For your pre dinner entertainment: Sexy dance routine that resembles a cabbage at the end.

Cabbage Quickie

Yields 2 generous portions


  • 1 Tbs vegetable oil (Coconut oil or butter is the most stable oil for heating)
  • 3 small- med red onions – sliced finely
  • Pinch sea salt
  • 1 small cabbage – cut into fine ribbons
  • 4 med sized carrots – julienned
  • 4 Tbs each of:
    • Tamari
    • Tahini
    • Rice vinegar
    • Honey
  • 2Tbs cumin seeds- toasted and ground
  • 2 Tsp coriander seeds- toasted and ground
  • Chopped chilies or hot peppers- to taste
  • Handful fresh basil- chopped or torn into pieces
  • Brown rice noodles


  1. Boil a pot of water. When boiled, add enough brown rice noodles for 2 people and take off the heat. Let it sit while preparing the rest of the meal.
  2. In a large pan sauté the onions and sea salt in the coconut oil on low-med heat for a couple of minutes.
  3. Toast the seeds and grind with a mortar and pestle or a spice grinder.
  4. Add the cabbage, carrots and seeds to the pan.
  5. Sauté till slightly soft (a few minutes).
  6. Mix together the tamari, tahini, rice vinegar,honey, and chilies and dress the vegetables. Chilies are  varied add them to your liking.
  7. Strain the noodles and let them sit to drip away most of the moisture.
  8. Chop or tear up the basil.
  9. Toss everything together, making sure there is equal or more vegetables than noodles.
  10. Serve with lots of fresh basil visible on top.

Another reason to love cabbage: Cabbage  has many healing properties due to its high content of sulfur, iodine and vitamin C. Taken as a fresh juice it can be used to treat ulcers and digestive disorders. It is also very nourishing for the skin and can be used as a beauty tonic.