One of my philosophies is that you don’t have to be a vegetarian to eat meat-free. It is good for the system to cleanse. Last Wednesday Elaine Louie of The New York Times shared one of my vegetarian recipes in her column, “The Temporary Vegetarian.”
Cabbage is often snubbed because people have tasted over-cooked and unappetizing preparations. It also has a relation in people’s minds to poverty, but when cooked correctly, it can melt in your mouth, tasting rich and buttery.
My recipe for Warm Cabbage and Green Beans takes its cue from Ethiopian cuisine, and it’s spices and subtle flavors combine to make a hearty, delicious vegetarian meal.
And, in keeping with my second-day food philosophy, helping to make our kitchens more sustainable by wasting less, Ms. Louie remarks that “it also tastes even better the second day, and the third.”
Eat this with traditional injera, the national bread of Ethiopia, which is made with teff flour. You can pick up injera at your local Ethiopian or Eritrean restaurant. Or, make white or brown rice to serve with the dish.
As published by Elaine Louie in the New York Times