Red Cabbage Ragu
Makes you say YUM!
Ingredients
- 2 garlic cloves minced
- 1 cup yellow onion diced
- 3 tsp avocado oil
- 1/2 small red cabbage diced
- Salt and pepper to taste
- 2 tsp dried oregano
- 1/4 tsp cinnamon
- 2 tsp coconut aminos
- 2 tbsp tomato paste
- 1 tbsp cashew cream or cashew butter
- 1 tsp coconut sugar
- 1/4 cup vegetable stock
- 2 tsp lemon juice
- 1 cup tomato sauce
- 1 tbs cashew cream or cashew butter
- 1 tsp minced fresh rosemary or thyme
Additonal Ingredients:
- 8 oz pasta of choice cooked
- Grated Brazil nuts for topping
- Freshly ground pepper to taste
Instructions
- Heat avocado oil in a skillet over medium heat. Add minced garlic and diced yellow onion. Sauté for about 5 minutes until softened.
- Add diced red cabbage to the skillet. Season with salt, pepper, dried oregano, cinnamon, coconut aminos, tomato paste, cashew cream (or cashew butter), and coconut sugar. Sauté for 15 minutes, stirring occasionally.
- After 15 minutes, pour in vegetable stock and lemon juice. Add tomato sauce, cashew cream (or cashew butter), and minced fresh rosemary or thyme. Reduce heat to low, cover, and simmer for another 15 minutes.
- While the sauce simmers, cook pasta according to package instructions until al dente. Reserve a few tablespoons of pasta water before draining.
- Once the sauce is ready, add the cooked pasta to the skillet along with a few tablespoons of pasta water. Mix until the sauce evenly coats the pasta.
- Serve this Red Cabbage Ragu Pasta hot, topped with a few grated Brazil nuts as vegan "parmesan" and freshly ground pepper to taste.
- Enjoy!