Cabbage Tagine
Source of Recipe
dr. Gabe Mirkin's Good Food Book
List of Ingredients
2 onions, halved lengthwise sliced thin
2 cups prepared bouillon, low sodium
1 tablespoon grated fresh gingerroot
2 teaspoons groun d coriander
1/2 tablespoon tumeric
1/2 teaspoon cinnamon
pinch cayenne, to taste
1 small head cabbage, quartered then sliced crosswise into 1/4" strips
1 red bell pepper, cut into 1/4" x 1" strips
2 cups canned Italian plum tomatoes, undrained chopped
2 tablespoons lemon juice
1/4 cup chopped cilantro
cooked whole grains of your choice Recipe
Note: original recipe also included 16 oz. can chick peas and 1/4 cup dried cherries or raisins. Combine the onions, bouillon and spices in a large pot. Bring to a boil, reduce the heat and simmer while preparing the other vegetables. When the cabbage is ready, stir in. Add the red bell pepper, tomatoes (and chicken peas and cherries) and simmer, uncovered, 10-15 minutes. Stir in the lemon juice and the cilantro if desired, and serve over the whole grains of your choice.
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