About the Recipe
This Sweet and Sour Napa Cabbage is a vibrant, plant-based dish that’s both quick and nutritious. Crisp Napa cabbage and thinly sliced carrots are combined with a tangy-sweet sauce made from apple cider vinegar, Bragg’s Aminos, tahini, dates, and a hint of liquid smoke for depth. Ready in just minutes, it’s perfect for weeknight dinners, meal prep, or pairing with leftover rice or noodles. Naturally vegan, gluten-free, and packed with flavor, it’s a fast way to enjoy a healthy, comforting meal.
Ingredients
8 cups Napa cabbage, cut into bite-sized pieces
1 large onion, chopped
2 large carrots, thinly sliced
2 Tbsps ginger, roughly cut up
1 tsp Sriracha, more to taste
1/2 cup apple cider vinegar
1/4 cup Bragg's Aminos or Tamari
3 Tbsps tahini
2 drops liquid smoke
4 dates, pitted
2 Tbsps cornstarch
6 cups of cooked rice
Preparation
Prepare rice.
Pour a few tablespoons of water into a big pot or pan and heat over medium-high heat.
Add the cabbage, onion, carrots, and stir-fry until tender but still crunchy.
Put the vinegar, soy sauce, tahini, corn starch, ginger and hot pepper, liquid smoke and dates in a blender and blend until smooth.
Reduce the heat to simmer, add the sauce, and continue to stir-fry until the sauce thickens.
Serve over brown rice.
No animals were harmed during the creation of this recipe!
