Sunday, January 23, 2011

Cabbage and Peppers

 8 - 10 Servings

1/4 cup olive oil
1 large red bell pepper, julienne
1 large yellow pepper, julienne
1 large green pepper, julienne
1 large orange pepper, julienne
1 large red onion, julienne
4 - 6 large garlic cloves, sliced thin
1 large head of cabbage, shredded
1 tablespoon garlic, granulated
2 teaspoons sea salt
2 teaspoons pepper
1 teaspoon liquid smoke
1/2 bunch Italian parsley, roughly chopped

In a large sauce pan or wok, add the olive oil, peppers, onions, garlic and1/2 teaspoon of salt.  Saute until onion are translucent.
Add cabbage, granulated garlic, remaining salt, pepper and liquid smoke, mix thoroughly, cover and cook on medium heat 20 minutes mix at least 3 times during the cooking period.
At the end of 20 minutes mix in the parsley and remove from heat.
Taste for seasoning and adjust accordingly.
Cabbage should be firm at the end of the cooking period because it will continue cooking from the residual heat and you do not want it to become mushy.

Soulful Eating,
Angelique and Joyce


  1. Oh my god I tried this recipe today and it was great. My husband asked me where I got in from and at first I did not want to tell. Eventually I had too and he told me to definitely try some of your recipes and I will so view you soon!

  2. Glad it turned out good for you. We usually make this one at Thanksgiving. The extended family loves it, even the picky ones. You can always play with the flavors by adding rosemary, thyme or tarragon. Don't add them all, but pick one and it will add a twist the next time.