Am I a hippie yet?
I gotta say, this particular Monday was spectacularly bad. Like, it should go down in the annals of Bad Monday history. But hey, it happens, and in such situations we often have to do the best with what we've got, and that goes for dinner, too.
I did have plans to go out for dinner with the boyf, but turns out he's got his own cold now (go figure), so I found myself suddenly without a dinner plan. No biggie--I ended up working quite late, anyway. Still, I needed to feed myself using what was in the fridge already. In such cases, things like cabbage cookies are created.
The inspiration came from the Vegan Okonomiyaki I did a week or two ago, but this permutation is indeed pretty distant from its Japanese origin. Basically, I'd already decided to bake my first batch of carrot fries tonight and didn't want to stand over the stove, cooking, as long as I had food in the oven anyway! The cabbage cookie was born of sheer laziness, and I'll go ahead and be proud of it. I will also share the recipe.
Ingredients (for one cookie):
- 1 cup shredded cabbage (you can just buy bagged coleslaw mix, for extra laziness!)
- 1 tbsp ground flax + 2 tbsp water
- 1 tbsp almond butter (I like TJ's raw crunchy)
- sea salt and pepper to taste
- Preheat oven to 450*. Line a cookie sheet with parchment paper.
- Mix flax and water and allow to stand several minutes until thickened.
- Combine cabbage, flax mix (as needed), almond butter and S&P in a bowl.
- Stir/massage/mix with both hands until cabbage is well coated and sticky.
- Pour onto cookie sheet and shape into a round "cookie" form. "Batter" will be loose, so arrange the mixture as densely and evenly as you can.
- Bake for 20 minutes, flipping (carefully!) halfway through.
Along with the exceedingly fabulous carrot fries (thank you for the 3,532nd time, Gena!) and a quick massaged kale salad, this turned out to be one of the more delicious meals I've ever turned out in less than half an hour. Just what I needed after a long day!
I topped everything with a drizzle of the sauce left over from the okonomiyaki adventure, and it was a nice, tangy compliment to these particular veggies. However, if you're staying lazy and don't want to do the whole homemade sauce thing, I think that cabbage cookies and carrot fries could be enjoyed equally well with ketchup/mustard/BBQ sauce/hummus or whatever floats your boat and is vaguely sauce-like.
And if you're averse to the idea of baked cabbage, allow me to ease your fears a bit, because the cabbage shreds become rather potato-like when cooked this way, believe it or not. Sort of hash-brown-ish, in that the pattie gets crispy on the outside but stays fairly moist and mild-tasting inside. In fact, I would almost liken the cabbage cookie to a latke! How appropriate on this Yom Kippur evening, eh? Or should I say, oy? ...Sorry for the lame joke, but I'm not Jewish--the Yiddish does not flow forth from me quite so easily as weird cabbage recipes.