This colorful, tasty and different Cabbage Hash is inspired by a recipe from one of my favorite cookbooks, "Vegetarian Planet" by Didi Emmons. The original dish is called "Little Cabbage Hash" referring to the use of Brussels sprouts as the main ingredient instead of cabbage. As expected, cabbage works perfectly in this recipe as well. Try it for something different this St. Patrick's Day, or any time you're in the mood for a simple but easy vegetable side dish.
- 1 tablespoon olive oil
- 1-1/2 cups minced onions
- 2 cloves of garlic, minced
- 1 lb. cabbage, thinly shredded or chopped
- 1 large carrot, chopped in small pieces
- 1/2 cup of water
- 1 red or orange bell pepper, minced and seeded
- 1/2 teaspoon sea salt
- freshly ground black pepper to taste
Saute onion in olive oil until soft. Add garlic, cabbage, and carrot to the onions.
Add water and simmer the vegetables, stirring occasionally, about 5 to 8 minutes, or until water is completely evaporated (watch carefully to avoid burning dry).
Then stir in bell pepper, salt and black pepper to taste.
Saute one more minute and serve.