Monday, November 19, 2012

Vegan Cabbage & Polenta "Dumplings":

Um...I was just pretending that I was back in Prague....
Cabbage and Dumplings in Prague
Cabbage and Dumplings at Home (sans beer)

So anyways, I was really missing Prague today, and I wanted cabbage and dumplings. Instead of taking the time to actually make dumplings, I used polenta. It was awesome and much healthier than your typical dumpling.  The comforting polenta rounds compliment the tangy, savory cabbage beautifully. This dish is comfort for any day, and you can have it on the table in less than 25 minutes.


1 head of cabbage, sliced into 1-inch sections
1 yellow onion, sliced
1 shallot, sliced
4 cloves garlic, peeled, crushed, and chopped
2 tbsp. Earth Balance Buttery Spread
2 tbsp. vegetable broth
2 tsp. olive oil
1/2 tsp. salt (to taste)
Dash of pepper 
1 tube of polenta, sliced

Serves 4 to 6.
Total Cook Time: about 25 minutes.


1. Add the cabbage, onion, shallot, and garlic to a pan. Add a dash of salt, pepper, and the 2 teaspoons of olive oil. Toss to coat. Turn the stove to medium-high, and cook for about 3 minutes.

2. Add in the vegetable broth, and continue cooking until the liquid is absorbed and the cabbage is cooked through, about 10 minutes.

3. Once the liquid is absorbed, add the sliced polenta. Cook until heated through, 5 to 7 minutes, and enjoy. 

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