I used this recipe, using agave syrup for the sweetener and replacing lime with lemon. I also added a bit of sesame oil instead of sriracha, replaced the green bell pepper with yellow, left out the red cabbage, and replaced the almonds with sesame seeds.
This is a simple dry curry of cabbage and green beans that I tossed together one night to use up leftover vegetables.
This salad of raw cabbage and carrot is topped with roasted sesame seeds and broken uncooked noodles, along with a dressing of vinegar, stevia, olive oil and vegetable bouillon.
I found the recipe here, but it was published here earlier, and this seems to be the original version. The pesto is made with sunflower seeds and red cabbage, and I chose to add purple sprouting broccoli to the dish. Pretty and tasty!
This is a simple stirfry consisting of oil with garlic, dried chilli pepper and ginger cooked then removed, followed by a carrot, two chestnut mushrooms and half a Savoy cabbage coated in corn starch. It is seasoned with soy sauce, mirin and sesame oil.
These cabbage rolls were stuffed with mushrooms, pine nuts and carrot, then topped with tomato sauce and baked.
