Ingredients

• 2 tablespoons canola oil 

• 1 large sweet onion

• 2 medium carrots peeled and shredded

• 6 cups shredded cabbage about 1 small head

• 1/2 teaspoon garlic powder

• 1/2 teaspoon Salt

• 1/2 teaspoon fresh ground pepper or more to taste

• 1/4 teaspoon turmeric (optional)

• 1 (14 oz) container tofu (optional)

• 16 oz noodles pasta, vegan or bean thread noodles (optional)

 

INSTRUCTIONS

 

• Slice onion into long thin slices.

• Put oil in the bottom of a large pot and add the onion, sprinkle with a little salt, and cook on low for about 8 minutes until the onion starts to look translucent.

• Cut the cabbage into long skinny pieces about 1/8 of an inch wide, while the onions are cooking.

• Shred the carrots into small pieces with a grater or food processor.

• Add the cabbage and carrots, sprinkle with salt and pepper, and turn up the heat to medium.

• Add tofu if desired. Drain, press and crumble a pound of tofu into the pot.

• Add the garlic powder, turmeric, salt, and pepper and let it all cook for about 10 minutes stirring frequently until the cabbage wilts down and loses its bright color.

• Turn off the heat and add additional salt and fresh ground pepper to taste.

 

NOTE: if using this as a topping over noodles, Boil your noodles according to package directions, drain and rinse. Top noodles with cabbage