Cabbage and Potatoes with Mustard

I used a recipe from Short-Cut Vegetarian by Lorna Sass as a guide. The recipe calls for leeks to be cooked in olive oil, then for cubed potato, Dijon mustard, water, salt, and vegetable stock powder to be added. Cabbage is added later, and the dish is finished with pepper.

I opted for different proportions of leek and potato than the recipe recommended (more leek, less potato). I also added extra mustard. I can see why the author recommended red-skinned potatoes, as the dish is rather bland in appearance, but I was unable to find them. I also added a bit of minced garlic to the leeks.

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Chickpea Tomato Cabbage Soup

Here’s the recipe. Naturally, I made a few changes. First, I halved the recipe. Second, I used canned chickpeas, as I had a tin which was about to expire. Third, I used the Chinese cabbage I had left over in place of green cabbage. Fourth, I did not add the water that the cabbage was cooked in, but drained the cabbage before adding it. No doubt some vitamins are lost this way, but it also serves to diminish taste of sulpher that would otherwise come from cooking the cabbage a long time. Of the options given, I used carrot, added rosemary, and used water rather than stock.

Sprouted Mung Bean and Glass Noodle Soup

I had some mung beans left from my last sprouting, so I decided to riff off of mung dip yum. I made a lot of substitutions to work with what I had on hand: a Madame Jeanette chili instead of a Jalapeno, soy sauce instead of tamari, leftover peanut sauce from my lettuce wraps instead of creamy pecan sauce, Chinese cabbage as the green leafy vegetable, glass noodles instead of rice noodles, and different proportions of most of the main ingredients!

I liked this because the taste of the bean sprouts was mild and the broth had a lot of flavour.

Spicy Smothered Green Cabbage

This recipe comes from Vegan Soul Kitchen by Bryant Terry.

Quick Vegetable Biryani

I made this according to a friend’s recipe. It contains shredded cabbage, peas, carrot, green beans, mint and corn, which I added in greater proportion than his recipe called for.

Recycling Soup

After rehydrating shiitake mushrooms for gyoza, I had a nice, earthy broth. I also had the stalks of the Chinese cabbage left over. From the broccoli stalk soup, I had the top of the broccoli. I also added carrot, corn, salt, pepper and savoury to make this soup, which I topped with a little parsley.

Cabbage-Mushroom Gyoza

For the filling of the gyoza, I used one Chinese cabbage (just the leaves), 2 spring onions, 250 grams (dry weight) of rehydrated shiitake mushrooms, 3 cloves of garlic, a 1″ piece of ginger and 2 carrots. To this I added a bit of mirin (about 2 tablespoons), soy sauce (about 2 tablespoons), sesame oil (about 1/4 teaspoon) and salt (about 1/4 teaspoon).

I used pre-made dumpling wrappers. The gyoza were pan-fried on both sides, then I added some water and cooked them until it evaporated. I served them with spring onion, rice vinegar, soy sauce and chilli oil.

Any extra dumplings can be frozen before cooking to save them for later.