Red Wine Cabbage with Sweet Potato Vermicelli

I ran out of ideas for dinner tonight. So I looked in the cupboards and the fridge to throw something together and it turned out well. I have been waiting for inspiration to hit to use my bag of sweet potato noodles that I got from a local Asian grocery store (for $2.59). Tonight was the night to use them. The noodles are made of sweet potatoes and starch so they work with our new non-processed eating plan. A little butter, cabbage, mushrooms, and a dash of red wine later and we had a great dinner.

Red Wine Cabbage with Sweet Potato Vermicelli

  • 3 Tbsp butter
  • 1/2 head of green cabbage, chopped
  • 1 cup portabella mushrooms, sliced
  • 2 Tbsp cream
  • red wine, generous splash
  • sea salt, a pinch
  • 1 package sweet potato vermicelli (can substitute egg noodles or elbow macaroni)

Instructions:

  1. On the stove top, add butter to pan/pot over medium-low heat. Add the cabbage, mushrooms, and a generous pinch of sea salt. Cook for 10-15 minutes until tender–then add the cream and wine.
  2. While the vegetables are cooking bring a pot of water to a boil for the vermicelli. Make according to directions on package (they only take a few minutes to cook.)
  3. Take a few tablespoons of water from the boiling noodles and add to the vegetables–the starch will turn the liquid into more of a sauce.
  4. Drain and rinse the noodles in cold water.
  5. Return the noodles to the pot and add the vegetables & sauce.
  6. Serve immediately.

 

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