No space? No problem!
I grew these cabbages in pots in my back porch, not due to lack of space, but because deer like to nibble in my garden when greens in the winter months are harder to come by. I planned on salad for dinner, but wanted something a little more savory and less cold. Cue the back porch cabbage. Sautéed with a few seasonings, it is a perfect mid-winter dish:
-3 small heads of cabbage chopped
-2 T olive oil
-1/4 c water
-2 T Bragg’s liquid aminos
-2 T rice vinegar
-4 drops liquid smoke
-soy sauce
-3 T coconut milk
-sliced sausage (I used Classic Smoked Field Roast plant-based)
I chopped the cabbage, heated it in the wok with 2 T of olive oil and about 1/4 c of water. I put the lid on and while it steamed, mixed in a small bowl: 2 T Bragg’s liquid aminos, 1 T rice vinegar, 3T coconut milk, a few splashes of soy sauce and 4 drops of liquid smoke. Then I tossed it in the cabbage and added some sliced veggie sausages and cooked it all until the cabbage was tender enough to poke with a fork easily, but still had a slight crunch.
Enjoy!
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