Vegetarian Corned Beef

By Carolyn Webb

Vegetarian Corned Beef
Vegetarian Corned Beef:  Heat on low heat until warmed
Side Dish:  Braised Cabbage and Carrots
2 Tbsp olive oil
½ cup of chopped onion
1 to 2 cloves garlic, diced
1 medium head green cabbage (cored and coarsely sliced) 10 cups
½ medium head purple cabbage (cored and coarsely sliced (5 cups)
8 oz baby carrots with tops.  Trimmed and quartered lengthwise
2 cups vegetable stock
1 tsp. dried thyme, crushed
1 tsp smoked paprika
1 tsp ground cumin

In a 8 qt Dutch oven heat olive oil over medium high . Add onion and garlic.  Cook 1 minute or until fragrant and soft.  Add cabbages, carrots, stock, thyme, paprika, and cumin.  Bring to boiling; reduce heat to medium low.  Cook, covered 20-25 minutes or until cabbage is tender.  Season with salt and black pepper - optional.  Serves 8

*Prosage – Corned Beef can be purchased at the Veggie Food store, 2250 NW Heidi Lane, Grants Pass
Healthy Lifestyle Center, 4300 N River Rd., Rogue River, Oregon
541-582-1262 – –