This is a recipe from Robin Robertson’s Fresh from the Vegan Slow cooker. I had a whole cabbage from the CSA and I usually make slaw, soup or if I’m feeling really fancy stuffed cabbage. I thought I would try something new. This is meant as a side dish and it suggested that you could turn it into a main with vegan sausage. I had soyrizo and tater tots. I do love me some tater tots.
I substituted poppy seeds for caraway seeds. It would be good as written, but I had poppy seeds in the house. It was good that way, too. Additionally, I used molasses instead of brown sugar as I was out of brown sugar. I think it worked out okay. The soyrizo was quite spicy and that complemented the sweet and sour cabbage nicely.
This is a good recipe and I can see making it again.by