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3 cups chopped cabbage
1 medium onion, chopped
1.5 t oil
9 oz pasta shapes (shells, bow-ties, etc)
1/4 cup crunchy peanut butter
1 T fresh lime juice
1.5 t brown sugar
1.5 t soy sauce
1.5 t worcestershire sauce
(Vegetarian or regular worcestershire sauce, as you prefer.)
1/4 t crushed red pepper
1/2 t curry powder
1/8 t ground cloves
1 clove garlic, minced or mashed
7 oz coconut "milk"
1 T chopped fresh cilantro
1 t chopped fresh basil
Saute cabbage and onion in oil til just softened. Set aside in large bowl. Cook pasta till al dente. While pasta cooks, mix next 9 ingredients in a sauce pan. Heat gently, adding coconut milk gradually. Do not boil. Mix cooked pasta with sauce and veggies. Mix in cilantro and basil. Serve immediately.
4-6 main dish servings. This is a heavy dish; serve with a steamed veggie, and/or a light green salad.
1 medium onion, chopped
1.5 t oil
9 oz pasta shapes (shells, bow-ties, etc)
1/4 cup crunchy peanut butter
1 T fresh lime juice
1.5 t brown sugar
1.5 t soy sauce
1.5 t worcestershire sauce
(Vegetarian or regular worcestershire sauce, as you prefer.)
1/4 t crushed red pepper
1/2 t curry powder
1/8 t ground cloves
1 clove garlic, minced or mashed
7 oz coconut "milk"
1 T chopped fresh cilantro
1 t chopped fresh basil
Saute cabbage and onion in oil til just softened. Set aside in large bowl. Cook pasta till al dente. While pasta cooks, mix next 9 ingredients in a sauce pan. Heat gently, adding coconut milk gradually. Do not boil. Mix cooked pasta with sauce and veggies. Mix in cilantro and basil. Serve immediately.
4-6 main dish servings. This is a heavy dish; serve with a steamed veggie, and/or a light green salad.