Cabbage & Cheese Curds with Tomato & Tamari

This ridiculously simple dish makes a nice light lunch or supper. There is something about the combination of tomato and tamari that really appeals to me. Of course I am notoriously fond of salt, so why wouldn't it? The cheese takes it from a being a couple of vegetables to being a main dish, if served with noodles or rice. Some nice crusty bread would work as well.

2 to 4 servings
20 minutes prep time


4 cups chopped cabbage
3 cups peeled, chopped tomato
100 to 150 grams (1/4 pound) cheese curds
1 or 2 tablespoons tamari

Put the cabbage in a pot with sufficient water to come half way up it, and bring it to a boil. Simmer for about 5 minutes, until just tender. Drain well, but keep it in the pot.

Meanwhile, peel and chop the tomatoes. Add the tomatoes to the cabbage, along with the tamari. Bring to a boil then simmer, stirring regularly, until the tomato softens, just a couple of minutes. Add the cheese curds and cover the pot. Cook for about 2 minutes more, until the cheese curds melt.

Serve at once over noodles or rice.




Last year at this time I made Fried Whitefish Fingers and Spinach with Celery.