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

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

• 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.