On my quest to find delicious and Vegan or Veganable recipes for Thanksgiving I found a braised cabbage recipe that sounded pretty yummy. Except all the flavor came from pepperoni. Uhhh, so I put the idea of a warm cabbage slaw into my think-tank and this is what came out.
Braised Asian Cranberry Slaw.
1 Onion, small dice
2 TBSP sesame oil
1 tsp soy sauce
4 Cups Chopped Cabbage (or approx 1/2 large head cabbage, I used purple)
2 TBSP rice vinegar
1/4 teaspoon hot pepper flakes
1 TBSP sesame seeds
1/2 cup craisins
Heat 1 TBSP sesame oil in pan. Get it hot. Toss in onions and cook til browned and aromatic. Add cabbage and cook until it begins to shrink and tenderize, 3-5 minutes add soy sauce and hot pepper flakes. Stir and cook until cabbage is coated. Turn down flame and add sesame seeds, vinegar and last TBSP of sesame oil. Stir well, add craisins, stir again and serve.
