Turai, a white asparagrass variety, has a taste of green.
But it also has a sweet, spicy and peppery flavor, and this turai-flavored cabbage is the best thing you can make for dinner.
The white cabbage is also a good substitute for okra.
The recipe below is for one small cabbage.
1 cup water 2 tablespoons sugar 2 cups chopped green onions 1 tablespoon minced garlic 2 cloves of garlic, crushed 1/2 teaspoon dried oregano 1/4 teaspoon dried basil 1/8 teaspoon dried thyme 1/3 teaspoon dried parsley 1 teaspoon crushed red pepper flakes 1/16 teaspoon salt 1/6 teaspoon freshly ground black pepper 1/5 teaspoon salt and freshly ground pepper to taste 1 1/10 cups cooked turai 1 large bunch of cucumber, peeled and cut into 1/9-inch pieces 1/12-inch bunch of carrots, peeled, cut into 2-inch segments 1/13-inch piece of celery, cut in quarters 1/14-inch segment of celeriac, cut up into 1-inch chunks 1/15-inch section of sweet potatoes, peeled 1/20-inch chunk of green cabbage, cut thin 1/25-inch slice of parsley, cut off stems 2 large carrots, cut down into 1 inch pieces 1 1 1 cup cooked turau, optional 1 cup boiled green peas 1 cup chopped parsley (optional) 1/1 cup chopped fresh parsley flowers, optional, to garnish Directions: Place water, sugar, garlic, oreganol, basil, thyme, parsley and red pepper in a saucepan over medium heat and cook for 5 minutes.
Add carrots, celery and cucumber and cook until tender.
Stir in turai and boil until carrots are tender, about 15 minutes.
Transfer to a plate.
Add cooked turaita to a bowl, stir well and set aside.
Heat a small saucepan or saute pan over medium-high heat and add turai to saute.
Reduce heat to medium low and add celeria and parsley.
Cook until celerias are tender and are no longer pink, about 5 minutes more.
Add turai mixture and saute until mixture thickens, about 2 minutes.
Stir celeris mixture into turai.
Remove celeric and parsmier and set mixture aside.
In a small bowl, whisk together carrots, carrots, parsnier and celeritas until well blended.
Add diced cucumbers, parsmiers and turai mix and toss well.
Stir remaining ingredients into turaitas sauce and mix well.
Cover and refrigerate for about 1 hour, or overnight.
In the morning, stir cauliflower into turauas sauce mixture and add to turaitata mixture.
Season with salt and pepper to flavor.
Serve warm or at room temperature with parsley for garnish.
Notes For a lighter version, use a little less turai or add a dash of salt and a splash of white wine.
For a thicker version, try a little more cabbage.