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 – healthylifestylecenter7@gmail.com – rrsda.com