1 cup sweet peppers (red, yellow, green, or poblano), thinly sliced
½ cup low sodium vegetable broth
¼ cup fresh green onion, thinly sliced
¼ cup fresh cilantro, chopped (optional, for garnish)
Sunbutter Sauce
1 cup smooth sunflower seed butter
½ -¾ cup water
3 tablespoons low-sodium tamari or low sodium soy sauce
4 tablespoons lime juice (about 2 limes)
1½ tablespoon fresh ginger, grated
3 fresh garlic cloves, finely chopped
½ teaspoon Asian-style hot sauce (optional)
Cabbage Stir Fry
1
1.Wash hands with soap and warm water. Wash produce well and chop as directed—be sure to slice all ingredients very thin (use the food processor for ease!).
2
2.Preheat a large sauté pan over medium-high heat and pour in broth. When broth begins to boil, drop greens into pan and toss to coat. Lower heat to medium and cook, stirring, for about 7 minutes.
3
3.Remove from heat and top with sauce of choice (we recommend Sunbutter sauce!), toss to coat. Garnish with cilantro if desired.
4
4.Serve immediately or refrigerate and serve chilled. Enjoy!
Sunbutter Sauce
5
1.Wash hands with soap and warm water. Wash produce well and chop as directed.
6
2.In a blender, combine ½ cup water and sunflower seed butter; blend until smooth.
7
3.Add the remaining ingredients and blend until smooth, adding more water if necessary.
8
4.Serve warm or at room temperature. Excellent over brown rice with chicken or tofu and vegetables. (Keeps in a sealed container in the refrigerator for 3-5 days.)
This peanut-free adaptation of the Thai-style sauce goes perfectly with stir-fry, rice noodles, rice, tofu, chicken, or grilled vegetables. Tamari is a gluten-free alternative to soy sauce; use if allergies are a concern.
Ingredients
Cabbage Stir Fry
3 cups green and purple cabbage, thinly shredded
1 cup carrots, shredded
1 cup sweet peppers (red, yellow, green, or poblano), thinly sliced
½ cup low sodium vegetable broth
¼ cup fresh green onion, thinly sliced
¼ cup fresh cilantro, chopped (optional, for garnish)
Sunbutter Sauce
1 cup smooth sunflower seed butter
½ -¾ cup water
3 tablespoons low-sodium tamari or low sodium soy sauce
4 tablespoons lime juice (about 2 limes)
1½ tablespoon fresh ginger, grated
3 fresh garlic cloves, finely chopped
½ teaspoon Asian-style hot sauce (optional)
Directions
Cabbage Stir Fry
1
1.Wash hands with soap and warm water. Wash produce well and chop as directed—be sure to slice all ingredients very thin (use the food processor for ease!).
2
2.Preheat a large sauté pan over medium-high heat and pour in broth. When broth begins to boil, drop greens into pan and toss to coat. Lower heat to medium and cook, stirring, for about 7 minutes.
3
3.Remove from heat and top with sauce of choice (we recommend Sunbutter sauce!), toss to coat. Garnish with cilantro if desired.
4
4.Serve immediately or refrigerate and serve chilled. Enjoy!
Sunbutter Sauce
5
1.Wash hands with soap and warm water. Wash produce well and chop as directed.
6
2.In a blender, combine ½ cup water and sunflower seed butter; blend until smooth.
7
3.Add the remaining ingredients and blend until smooth, adding more water if necessary.
8
4.Serve warm or at room temperature. Excellent over brown rice with chicken or tofu and vegetables. (Keeps in a sealed container in the refrigerator for 3-5 days.)
