I planned on posting a completely different recipe tonight. As I looked through my stack of recipes waiting to be shared, I came across one that disappeared from my mental file cabinet. I forgot about it because it’s one of my older ones, not because it wasn’t any good. It was SO good and I wish I was stuffing my face with it right this minute.
I went back to my roots for this one. It’s definitely not a low-fat recipe. I’m sure you can make it one if you want to. For me though, this was a yearning for a dish containing some Southern love of butter mixed with my German ancestry. This came from a faint memory of something I had as a child. Oh man is it comforting!
A note about Beyond Meat: This is not the first time I have mentioned them, but I thought a more formal note should be written. We do enjoy their beefy crumbles every so often. As having a vegan kid allergic to soy and nuts, I really do appreciate having a convenient option when we need/want one. There are so few processed vegan products that we can have, and in my opinion Beyond Meat does a bang up job of what they produce. They’re also a pretty good company that I don’t mind supporting. So thank you, Beyond Meat, for making our lives a little easier when we need a break.
Polish Cabbage and Beefy Crumbles
vegan, soy-free, nut-free, gluten-free
serves 4 to 6
Ingredients:
- 1 tablespoon olive oil
- 3 pound spaghetti squash, halved lengthwise and seeded
- 3 carrots, peeled and thinly sliced into coins
- 1 onion, halved and thinly sliced
- 3 garlic cloves, minced
- 1 small crisp apple, peeled and diced
- 1 small head green cabbage, thinly sliced
- 1 package Beyond Meat Beefy Crumbles
- 1/2 cup soy-free Earth Balance butter, divided
- 1/4 cup dry white wine
- 1 teaspoon sage
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon ground rosemary
- 1/2 teaspoon thyme
- 1/4 teaspoon celery seed
- 1/4 teaspoon caraway seed
- salt and pepper, to taste
Directions:
- Preheat oven to 425 degrees. Brush oil on the surface of the squash and place the squash, cut side down, into a glass baking dish. Roast for 30 minutes. Remove from oven and flip over to let cool.
- In a large non-stick skillet melt 2 tablespoons of butter and saute carrots and onion for 5 minutes. Stir in seasoning and cook for another minute.
- Reduce heat to medium-low, add the rest of the butter and melt. Mix in garlic, apple, and cabbage. Cook for about 5 minutes or until cabbage starts to soften. Stir in beefy crumbles and cook for another 3 minutes.
- Pour in the wine and stir. Cover and cook for 10-15 minutes or until cabbage is cooked, stirring occasionally.
- Taste for salt and pepper. Top over squash and enjoy!
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