Fresh green cabbage and spinach sauteed with sweet onion in a light cilantro and poultry seasoning non-dairy cream sauce!

Serves 6

3 T. margarine

1 med. sweet onion, cut in half from top to bottom, then crosswise into thin half rings

1-3/4 lb. green cabbage, cut into quarters from top to bottom, cored, then thinly sliced

1 bunch fresh spinach, washed, then bottom 2/3 of stems removed and discarded

2 t. sugar

1 t. poultry seasoning

1/2 c. non-dairy liquid creamer, unflavored

1/4 c. fresh cilantro leaves, coarsely chopped

sea salt and black pepper

In large skillet, over medium heat, melt margarine. Add onion, and saute till wilted.

Add cabbage; salt and pepper as desired, then fold and stir till evenly dispersed. Saute till cabbage wilts and both become a little brown-tinged.

Now, add spinach; salt a little, then fold and stir till spinach wilts.

Add sugar and poultry seasoning; stir and saute about 5 minutes.

Add non-dairy creamer and cilantro. Stir well, then cover and cook on low heat for 30 minutes, stirring occasionally. Adjust for salt and serve.

Notes: Serve when you only want a dish of great tasting veggies, or extend the meal with a potato dish and side salad or sliced ripe tomatoes.

The cabbage should be very soft when done.

Poultry seasoning isn’t only for poultry. It just so happened that poultry is what most home cooks used the this combination of seasonings to season. Some vegetarians won’t use it  because of its connection to the bird. I still  use it in some recipes where I don’t want the stronger taste of just the sage. There is a difference between sage and poultry seasoning. A combination of several herbs is always different from just one of those herbs. The flavors are muted and simultaneously enhanced by each other, creating a more complex flavor achievement. This complexity is valuable in cooking plant-based dishes. makes her homemade poultry seasoning out of marjoram, savory, parsley, sage, thyme, rosemary and onion powder. I suppose that a homemade poultry seasoning in America would be much like the homemade curries in India, according to one’s preferences.


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

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