Guest guest Posted March 5, 2007 Report Share Posted March 5, 2007 Thai Cabbage over jasmine Rice Feeds four My whole family loves it, even my 9 year old! This recipe you can adjust to your own tastes as far as how much more of the wine or sauces to put in, and double the recipe if you want to feed 8. If you add too much of the sauces or wine, just add more water to dilute. You can also add miso or nutritional yeast flakes at the end after it is done cooking for added nutrients: 1/2 head of cabbage 1 1/2 cups uncooked jasmine rice 3 cups water 1 medium to small onion 1/2 head garlic 1/2 cup wine (red or white) 1/2 cup vegetarian fish sauce (in the files under Asian recipes) 1/2 tamari or soy sauce 1/2 cup olive oil Make rice according to however you make it. Slice up cabbage, just lay it cut side down and slice it any old which way so you have mostly thin strips. mince onion and garlic in the processor, or do it by hand. add minced onion and garlic and olive oil to large pot and simmer on very low heat for a few minutes, do not let garlic get too brown. It shouldn't change color much if you use low enough heat to just simmer it. add the rest of the ingredients and cover. Simmer until desired doneness, about a half hour or so. spoon over rice on plates. yum! Quote Link to comment Share on other sites More sharing options...
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