Live from NY, It's Conehead Cabbage!

We didn't mean to grow Conehead Cabbage at Heathen Hill Yoga. We don't even remember the name of the variety we planted. It's CABBAGE. Nature's broom. Shredded raw, you've got the beginning of coleslaw. Saute it with some sesame oil, throw in bananas and peanuts, and you've got a side dish you could serve as dessert. Go crazy.

Costa Rican Cabbage

Vegan Serves 6 - 8

Ingredients:

1 sm. head white cabbage, about 1 1/2 lbs. - chopped rough

4 tbl. peanut oil

2 tsp. sesame oil

1/2 cp. salted peanuts

1 tsp. coarse salt

3 sliced bananas (not over ripe)

Instructions:

1. Saute cabbage in peanut oil until reduced in volume and soft.

2. Add 2 tsp. sesame oil. Toss.

3. Add banadanas. Toss.

4. Add 1 tsp. salt. Toss and serve.

Susan "Lip" Orem helps create meals at Heathen Hill Yoga in Franklin, New York. The conehead cabbage in the photo below would feed 20.

-Illustration by Sharon Watts

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