Cumin, Coriander, Tomato Saucy Cabbage, Vegan Sausage & Roasted Potatoes

Written By Elaine Perlman

Focusing on comfort food, this dish’s centerpiece is cabbage, an incredibly great source of Vitamin K, C and B6. Cabbage is a high nutrient, affordable food with so much versatility!

INGREDIENTS

For the Cabbage:

Germany’s Black Forest

Germany’s Black Forest

  • ¼ cup tomato paste

  • 3 garlic cloves, finely grated

  • 1½ tsp. ground coriander

  • 1½ tsp. ground cumin

  • 1 tsp. cayenne pepper

  • 1/2 medium head of green or savoy cabbage

  • ½ cup extra-virgin olive oil, divided

  • salt

For the Potatoes:

  • One potato per person eating, chopped

  • 2 Tablespoons of olive oil

  • 2 stems of fresh herbs like oregano, rosemary, or basil (optional)

  • salt & pepper

For the Sausage:

  • Beyond Sausage or another brand of vegan sausage. One per person.

RECIPE PREPARATION

Cabbage:

  • Preheat oven to 350°. Mix tomato paste, garlic, coriander, cumin, and cayenne in a small bowl.

  • Cut cabbage in half through core. Cut the half into 4 wedges.

  • Heat ¼ cup oil in a large cast-iron skillet over medium-high. Add cabbage to pan cut side down and season with salt. Cook, turning occasionally, until lightly charred, about 4 minutes per side. Transfer cabbage to a plate.

  • Pour remaining ¼ cup oil into skillet. Add spiced tomato paste and cook over medium heat, stirring frequently, until tomato paste begins to split and slightly darken, 2–3 minutes. Pour in enough water to come halfway up sides of pan (about 1½ cups), season with 3/4 teaspoon of salt, and bring to a simmer. Nestle cabbage wedges back into skillet.

  • Transfer cabbage to oven and bake, uncovered and turning wedges halfway through, until very tender, liquid is mostly evaporated, and cabbage is caramelized around the edges, 40–50 minutes.

Potatoes

  • Mix all the ingredients. Cook along with the cabbage. Stir midway through the cooking.

Vegan Sausage

  • Slice in half. Saute slowly until brown.

Note: The cabbage recipe has been adapted from this Bon Appetit recipe.



Elaine Perlman

Elaine is aiming to pass two federal laws in the United States, the End Kidney Deaths Act and the Honor Our Living Donors Act. Elaine is the Executive Director of Waitlist Zero, an advocacy group that seeks to end the kidney shortage and provide kidneys to the 90,000 people who are waiting for their lives to be saved in the United States. Both Elaine and her son Abie gave their kidneys to strangers. Elaine founded the groups NYC One Kidney Club, Kidneys 4 Strangers, and Vegan Kidney Donors. She leads the Global One Kidney Club meetings and the Ask Me Anything meetings for the National Kidney Donation Organization. She is also on their Mentoring Team. Elaine cohosted an National Kidney Foundation workshop about the benefits of plant based eating to promote kidney health in addition to a cooking demonstration. Elaine has been a mentor for Plant Powered Metro New York during nine Jumpstarts that help people make the transition to plant based eating.

From 2016-2022, Elaine was a Professor and Program Director for the Peace Corps Fellows Program at Teachers College, Columbia University. For 30 years, she has been a teacher of nearly every subject for all grades from 2-11, in addition to 7 years of teaching children under the age of five. Elaine was a public school specialist teaching children in grades 2-5 about eating healthy foods in the South Bronx, Crown Heights, and Harlem through the Coalition for Healthy School Food. Elaine has painted eleven school murals. She completed the Columbia University course "Food and Nutrition For All," the Plant-Based Nutrition Certificate course from the T. Colin Campbell Center for Nutrition Studies and eCornell and the Main Street Vegan Coaching Certificate course.

http://elaineperlman.com/
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