Recipe from The Talleygram, July 11,
Sauté Cabbage Slaw
Deciding to be a vegetarian one day is a typical of me. No preparation at all nor an inquiry as to how to start to be a vegetarian. This dish became a staple of my diet, easy and comforting (minus the Bragg). I didn't have Bragg then, just soy sauce or tamari.
It didn't take long after I introduced this dish to our hot bar that it became very popular, second to our kale. I have received a lot of requests for this recipe and hopefully, learning the ingredients will not demystify this fabulous dish. Please enjoy it.
Remember, it's all about the taste! Chef Jyoti
Makes 4 servings
2 tablespoons organic canola oil
Original Talley's recipe by Chef Jyoti Friedland
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