Call me a rabbit, but I happen to love cabbage. No shame, no judgment, please. Simmered until it practically melts in your mouth, cabbage has a silky texture that I crave more than some people crave the crunch of potato chips. Focusing on the vegetables and getting straight to the good stuff, I decided to put an entirely plantbased spin on Russian haluski, in the truest sense of the concept. Swapping out wheat noodles for potato ribbons, this one comes together in a snap, with fewer calories, more fiber, and ever greater flavor.
Sweet Potato Haluski [Vegan]
- 2 tablespoons (28 g) vegan butter or olive oil
- 1 medium yellow onion, quartered and thinly sliced
- 1 pound (454 g, or 1/2 medium) green cabbage, roughly chopped
- 4 cloves garlic, minced
- 1/2 teaspoon salt
- 1/8 teaspoon baking soda
- 1 tablespoon (15 ml) sherry vinegar
- 1/4 to 1/2 cup (60 to 120 ml) vegetable stock
- 8 ounces (227 g, or 1 large) white sweet potato, peeled and shaved into thin ribbons
- 2 tablespoons (8 g) finely minced fresh dill
- Heat the butter in a large saucepan over medium heat. Add the onion, cabbage, garlic, and salt. Cook, stirring occasionally, for 5 minutes, or until softened.
- Sprinkle in the baking soda and mix thoroughly to incorporate. Sauté for 10 to 15 minutes longer, adding the vinegar and the vegetable stock, just 1 to 2 tablespoons (15 to 30) at a time, to prevent the vegetables from sticking and burning. The mixture should be golden brown and very tender.
- Add the sweet potato ribbons and use a wide spatula to gentle fold them into the mixture.
- Cook for just 1 to 2 minutes longer, until the ribbons have softened and are pliable like noodles.
- Remove from the heat, top with the dill, and serve hot.