Monday, November 14, 2011

"Crack Slaw" & Cranberry Sauce

Boyfriend's mom sent him this link for a low-carb entree, called "Crack Slaw," supposedly named because it's that addictive. Being the cabbage lover I am, I had to try it. It's a hot dish rather than a cold salad-type slaw.


I made it with reconstituted textured soy protein instead of the hamburger. (Use equal volumes of dried TSP and boiling water, with a good dash of soy sauce.) As you can see, I added a bit of kale to the cabbage; also, I used fresh ginger instead of paste. 
"Crack Slaw" & Cranberry Sauce


The seasonings really made the dish! Don't skimp, especially if you're using unseasoned soy protein instead of the burger. It was a great weeknight meal, and easy to put together. And yes, I had to go back for seconds.


If you have any leftovers - but I doubt you will -  you could wrap it in lettuce leaves or softened cabbage leaves, or toss it with leftover rice, or stuff it into peppers or small squashes or eggplant.


The cranberry sauce was as simple as can be. Simmer the following together in a pot with a lid, stirring and mashing occasionally:

  • 1 cup water
  • 1 package fresh cranberries, rinsed
  • 1 TBS grated ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 a grapefruit OR orange OR lemon, zested
  • Dry sweetener of your choice, to taste. I used 1/2 cup Splenda.
Serve it hot, like a sauce, or cold, like a jelly. Eat it by itself, or on pancakes/waffles, or in a sandwich.

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