Sauteed sweet onion, cabbage and mushroom simmered in an apple, tomato, ginger sauce. Served over pasta ribbons. Different, surprising, delicious!

Makes 10 cups

¼ c. extra virgin olive oil

8 oz. fresh, white mushrooms, sliced into 3/8 inch wide slices (sort of thick)

1-1/2 c. peeled, cut sweet onion, ½-3/4 inch squares

2 stalks celery, sliced crosswise into 3/8 inch thick pieces

4 c. fresh cut green cabbage, ¾ inch squares

2 t. sea salt

freshly ground black pepper

28 oz. can tomato puree

2 c. carrot juice

2 t. additional sea salt

1 red and 1 green apple, unpeeled, cut into quarters, cored, then cut into thick slices, then cut crosswise into ½-3/8 inch cubes

5 lg. peeled garlic cloves, finely chopped

14 c. fresh peeled ginger matchsticks, slice into very thin slabs about inch long, stack and cut into thin matchstick size pieces

1 c. fresh peeled carrot matchsticks, slice into very thin slabs about inch long, stack and cut into thin matchstick size pieces

¼ t. red cayenne pepper

¼ t. ground allspice

2 T. light brown sugar

salt to taste

zest (grated rind) of 1 orange

12 oz. pkg. pasta ribbons (I used Dakota Growers Pasta Ribbons), they look like noodles, but are a little squiggly and have no eggs

In extra large skillet, over medium heat, melt olive oil. Add mushrooms, onion, celery, cabbage, salt and pepper and sauté till brown-tinged and partially wilted.

Add tomato puree, carrot juice and salt. Cover, and cook at a very soft boil for 45 minutes, stirring occasionally.

Add apple, garlic and ginger. Stir, cover and cook another 45 minutes, stirring occasionally.

Add carrot, red cayenne pepper, allspice, brown sugar, orange zest. Cook covered again, till carrot is tender.

Cook pasta according to package instructions. Drain, spoon onto individual serving dishes and spoon sauce over. Serve.

Notes: Tomato with apple? Who would think that these two ingredients could come together in a delectable dish to taste so great? Although I made this dish in Autumn, it’s good for all seasons.

We cover the sauce while cooking to keep it from evaporating and becoming too thick as well as to soften the veggies sufficiently. Veggies and apple should be very soft, but not mush.

If using regular salt, use less. Sea salt always requires more. You be the judge.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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