Vegetarian Cuisine

POTAGE CHOUX AU GRATIN –
This sattvic variation of traditional French onion soup uses cabbage instead of onions. Tamari is used for the vegetarian broth. Cabbage contains fibre, Vitamins C, B6 and K and minerals such as calcium and potassium. Choose a cabbage that is firm, with tightly packed leaves and is heavy rather than light. White cabbage has light green leaves and is white in the middle. Serves 6-8.

Ingredients:
2 to 4 tablespoons butter or margarine
1 white cabbage, coarsely shredded
1 ¾ quarts water
3 bay leaves
½ cup tamari
1 French bread (whole wheat can be used)
2 ½ cups grated cheese/ vegetarian cheese

Preparation:
Melt butter or margarine in a pan and sauté the cabbage over low to medium heat for about 15 min, until soft and translucent, stirring occasionally.
Bring the water to a gentle boil then turn down the heat. Add the sautéed cabbage and bay leaf. Cover and simmer for about 30 minutes. Add the tamari and simmer another 10 min.  Avoid boiling the cabbage on high heat or overcooking it.
Meanwhile heat the oven to 375°F. Slice the French bread into 2 inch pieces and place on a greased baking sheet. Sprinkle the grated cheese on top and bake in the oven for about 20 min.
Remove the bay leaf. Serve the soup hot in individual bowls, topped with one or two slices of toasted bread with the melted cheese.

Note: Vegans can omit cheese and combine 1 teaspoon Italian seasoning with 1 to 2 tablespoons margarine and spread this on the French bread, before toasting it in the oven for 10-20 minutes.

This recipe is an edited contribution for the Sivananda Gurugram, sourced from The Yoga Cookbook: “Food for Body and Mind – Recipes from the Sivananda Yoga Vedanta Centres” – 1999.

Love all. – Sri Swami Sivananda