Recipe: Cabbage And Peas

A variant of an Indian dish, made even healthier, and with a spice tweak in the form of smoked paprika instead of a pepper. It reminds me a bit of some german and country cabbage dishes, and has a unique taste.  I served it with a potato as a side dish.


Very fast to make as well.

Makes 4 servings.



1 large head of cabbage (about 3 lbs)

1 tsp ground turmeric

1 tsp ground, smoked paprika

1 tsp black pepper

½ tsp salt.

½ cup water

2 cups frozen or thawed green peas


  1. Cut cabbage into quarters and slice out core. Cut into strips about ½ wide.
  2. Place cabbage in pot.
  3. Mix water with spices and pour over cabbage. Check bottom of pot – there should be a thin layer of water. If not, add slightly more.
  4. Cover pot, bring water to boil, then simmer, stirring occasionally.
  5. Make sure there’s always a thin layer of water in the pot.
  6. When cabbage softens, add peas. Stir thoroughly and heat through.
  7. Serve.

Recipe: Quick Provincial Soup

Whew, been awhile between posts.  Sorry gang, had a trade show and a lot to do.  So now let me emerge from the Steve Cave with this lovely recipe.

Quick Provincial Soup

4 servings

This is a variant of a Mediterranean vegetarian recipe from a cookbook.  Unlike a lot of my recipes it does involve adding salt, so use low-sodium diced tomatoes.  The original recipe ALSO used pre-herbed tomatoes which I despise because of the lack of control.

  • 1 1/2 cup water
  • 2 14 oz cans diced, sodium free tomatoes drained (or about 3 cups diced tomatoes).
  • 2 tbsp mixed italian herbs
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Half a large cabbage head, shredded.
  • 14 oz white beans, low-sodium, drained and rinsed
  • 4 tsp olive oil.


  1. Place water, tomatoes, herbs, salt, pepper in a pot, bring to boil, and lower to simmer.
  2. Add cabbage to mixture.  Simmer, covered, stirring every few minutes until cabbage is wilted – that’s about 15 minutes.
  3. Stir in beans and heat through.
  4. Spoon into bowls.  In each, mix 1 tsp olive oil.

The result . . .

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