But this time–despite having more cabbage recipes than I can shake a
stick stalk of Brussels sprouts at–I was set on making a variation of something I’ve had lingering in the back of my cruciferous (cabbage) head since January.
Ever since Allie posted her Ode to the Cost-Efficiency of Cabbage, way back in January, and she demonstrated using cabbage as a substitute for udon noodles in stir-fry, I’ve been fixated on one day attempting something similar.
Since Allie didn’t really have a recipe, per se, I decided to take some liberties.*
Leftover coconut milk from last week’s Coconut Mojito Coleslaw?
Sounds like coconut miso broth to me.
I also had some Baby Bella mushrooms bought on manager’s special–of which I knew Allie would not only approve, but be proud of me for scoring from Kroger.
And for those of you who aren’t fans of coconut…the Asian flavor infusion is a bit stronger than the coconut, so–although you do get a hint of it–it’s more for it’s cool creaminess than coconuttiness.
The only thing we can know for sure is that this self-proclaimed cabbagenius* will strike again.
Coconut Miso Kyabetsu (Cabbage) “Udon”
- 1 lb. (1/2 a small head) green cabbage
- 1 1/2 cups sliced mushrooms
- 1 1/2 cups thinly sliced red bell pepper
- 1 1/2 cups ‘matchstick’ carrots
- 1/4 cup finely chopped shallot or sweet onion
- 3 Tbsp. fresh minced ginger
- 1-2 cloves garlic, minced
- 2-3 Tbsp. low sodium soy sauce, tamari, or liquid aminos
- 2 tsp. ground coriander
- 1/2 tsp. black pepper
- 3/4 cup light coconut milk
- 1-2 cups water
- 3 Tbsp. mellow white miso
- Slice cabbage like an onion, making thin ‘noodle’-like strips.
- In a large sauce pan or soup pot, combine ginger, garlic, and shallots over medium heat.
- Steam with a smidge of water, or saute in coconut oil, until fragrant and translucent.
- Add peppers and carrots to the pan, stirring well to coat with ginger-garlic-onion mixture.
- Sprinkle in coriander and black pepper.
- Allow veggies to cook for 5-7 minutes, until softening. [Add water to the pan if necessary.]
- Stir in mushrooms and cabbage.
- Cook 7-10 minutes, until cabbage wilts and softens.
- Pour in coconut milk and water. Stir in miso and soy sauce (or substitute).
- Heat through and serve!