Cabbage and potatoes



1 medium head green cabbage

1 large onion

3 spring onions

8 medium potatoes

1/2 tsp dried minced onion

1/2 tsp garlic powder

1/4 tsp paprika

1/4 tsp fresh ground black pepper

1 TBSP dried parsley

3 tsp coconut aminos (or soy sauce or tamari or Bragg’s aminos)

2 TBSP nutritional yeast

sea salt to taste


  • Peel potatoes and cut each potato into about 8 chunks (I do this by cutting each in half lengthwise twice – into quarters – then chopping each quarter horizontally into 4 equal pieces per quarter)
  • Chop cabbage into 1-2 inch squares
  • Dice onions
  • Boil potatoes until not quite soft
  • While potatoes are boiling, dry fry onions in a very very hot cast iron pot or wok or very large skillet (I turn flame on highest setting for at least one minute before adding onions)
  • Add cabbage and continue dry frying over highest flame setting until both onions and cabbage are browning
  • Add all remaining ingredients, except potatoes, and continue to stir well over hottest flame setting
  • Add potatoes and stir well, adding spoonfuls of potato water until desired moisture of dish is attained
  • Salt to taste and enjoy.

Quick vegan cole slaw


Shredded cabbage (I used both green and purple)

Shredded carrots

Veganaise – as much as needed for desired creaminess

Almond milk to thin sauce

1 tsp mustard powder (regular yellow mustard can be used if you do not have any powder)

2 TBSP coconut sugar (or other sweetener)

Salt & pepper to taste, more pepper than salt

Apple cider vinegar – enough to acquire desired tanginess

Mix everything together.  Refrigerate.  This goes great with vegan baked beans and some sandwiches or you can eat a huge bowl of it as a meal.  Also, you can add raisins, pecans or walnuts, and apples for a waldorf-type slaw. Another variation includes ginger and mandarins.  Lots of variations.

Pottage Day 4

After having five large Fuji apples for lunch, I am finally finishing up the cabbage pottage I made before Easter.  Now is when it tastes the best as it’s had a few days for the flavors to really develop.  Maybe next time I’ll can a large batch in quart sized mason jars.


Spicy and hearty cabbage pottage for dinner (with plenty to share)

Most of the recipes I post are single servings for an ultra-low-fat-high-carb vegan, but every once in a while I make so much that there’s more than even I can eat in one sitting, and I can eat quite a bit at one time.

Anyway, tonight I made a huge pot of spicy cabbage pottage with plenty to share.


Part I – veggies & broth:

1 head green cabbage, sliced into wedges

6 carrots, chopped

4 sticks celery, coarsely chopped

7-10 potatoes (8 cups cubed)

3 leeks, chopped


Part II – flavoring sauce:

2 TBSP brown jasmine rice

2 TBSP sprouted green lentils (or regular green lentils if you don’t have sprouted)

3 TBSP nutritional yeast

1 TBSP mild miso (I used South River Adzuki Bean Miso which is a mild one-year miso)

1 tsp black peppercorns

2 bay leaves

1 tsp minced dried onion

1 TBSP minced dried garlic

1 TBSP tomato paste

1/4 tsp brown mustard seed

1/2 tsp paprika

3 TBSP coconut sugar

4 TBSP coconut aminos

5 drops toasted sesame oil



Put potatoes in a large stockpot with 10 cups of water and bring to a boil then simmer for about 15 minutes.


While potatoes are simmering, put celery and carrots into a wok or large skillet and dry fry until they begin to soften, then add to simmering potatoes.


Similarly, dry fry chopped leeks and add to stockpot.


Place cabbage wedges in wok and char on both sides.


Chop cabbage into smaller pieces and continue to char the pieces until they appear to have been grilled or placed under a broiler. 


Add cabbage to stockpot.


Put remaining ingredients into a blender or Vitamix with 4 cups broth from the stockpot and pulverize on highest setting for 2 minutes or until liquid is smooth.  Add liquid to stockpot and simmer for 5 minutes then let stand for an additional 5 minutes.


Serve while slightly cooled for best flavor.  I don’t typically use salt, but a very tiny shake of sea salt immediately before serving really enhances the flavor of the other spices in this pottage.