Friday, October 18, 2013

Austrian Noodles & Cabbage

"Austrian Noodles & Cabbage" (page 213), or krautfleckerln as it is known in Eastern Europe, is a simple dish consisting of onion, cabbage, and linguine. Cooked linguine is added to sautéed onion and cabbage, and seasoned with caraway seed and a pinch of sugar. The recipe calls for the addition of two tablespoons of margarine to the final mix, as well as oil for sautéing the veggies. Because this is the only liquid in the dish, a substitution was necessary, and I used about ½ cup mild vegetable broth to replace the oils. This is a simple dish that goes together quickly using ingredients you don't have to go shopping for. The recipe notes suggest serving this with baked tempeh and cinnamon-laced applesauce.

"Keeping it McDougall Friendly" checklist:

ü Omit the oil when sautéing the veggies. Use a nonstick skillet and/or a little water, broth, or sherry for the sauté liquid.

ü Use whole grain linguine.

ü Omit the margarine, and instead add ½ cup broth to the final mixture of linguine and vegetables.

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