(Not So) Fat Tuesday

Today is Mardi Gras. While my heart is in New Orleans, my stomach and my workload call for something a little more austere. I got home around 8:00pm after a long day of work followed by school, By 8:30, I was sitting down to a healthy, tasty meal and a couple of episodes of Treme.

Mardi Gras Mask The Drunken Fig in more celebratory times

Vegan Smothered Cabbage

  1. Crack open a good quality dark beer. Bring 2 tablespoons of olive oil up to medium heat in a large cast iron skillet. Add a medium red onion sliced poll to poll and cook until starting to brown. Add a good pinch of red pepper flakes.
  2. Stir in one thinly-sliced tofurky andouille sausage (or, if you’re looking for something a little more indulgent, go for the pork) and cook until it begins to crisp. Then add half a head of green cabbage, shredded as if you were making a slaw, along with a healthy dose of salt and pepper
  3. When the cabbage is wilted but still a bit crisp, add as much beer as you’re willing to sacrifice to deglaze your pan. Cook for another minute or two and then empty the contents of your pan into a low bowl. Serve with Zatarain’s Creole Mustard. (In a pinch, you could substitute any nice whole grain mustard.)

Vegan Smothered Cabbage