Cabbage with peanuts

Name: Cabbage with peanuts
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: RD Congo
Ingredients: 700 g trimmed white cabbage, thinly sliced; 80 g pure unsweetened roasted peanut paste; 250 g diced ripe tomatoes; 120 g sliced onion; 30 g sliced spring onion; 6 g chopped garlic; 20 ml neutral vegetable oil; 300 ml water: 150 ml cabbage and 150 ml peanut paste; 3 g salt, adjusted; 1/4 teaspoon black pepper

🥬 Tender white cabbage ribbons coated with a tomato, onion and peanut sauce. Four plant-based accompaniment portions.

Ingredients

700 g trimmed white cabbage, thinly sliced
80 g pure unsweetened roasted peanut paste
250 g diced ripe tomatoes
120 g sliced onion
30 g sliced spring onion
6 g chopped garlic
20 ml neutral vegetable oil
300 ml water: 150 ml cabbage and 150 ml peanut paste
3 g salt, adjusted
1/4 teaspoon black pepper

Preparation

Remove damaged leaves and hard core, rinse and drain; weigh 700 g and cut even thin ribbons.

Prepare vegetables. Gradually mix peanut paste with 150 ml of the measured water until smooth.

Soften onion in oil five minutes, then garlic 30 seconds without darkening.

Cook tomatoes five to seven minutes, then add cabbage in two batches and turn into the sauce.

Add the 150 ml cabbage water and some salt. Partly cover and simmer gently about 15 minutes, stirring the bottom.

Add diluted peanut paste and spring onion. Simmer gently another eight to ten minutes, stirring until cabbage is tender.

Taste cooked cabbage and sauce, add pepper and adjust salt. Reduce briefly if watery or loosen with a spoonful of water.

Serve four hot portions. Cool promptly, refrigerate up to 48 hours and reheat thoroughly with a little water if thickened.