Recipe by lynnski / LA
This is a meatless version of the traditional Logo Petse, as it is served at the Lhasa Moon, a Tibetan Restaurant, located in San Francisco. Some cooking notes: use the standard head cabbage, which is the type grown in Tibet. As for the spicing used in this recipe, according to the Tibetan chef at the Tibet Nepal House (our favorite Himalayan restaurant), Tibetan cuisine is the least spiced of the Himalayan cuisines. If one wishes to add seasonings, some that are common to Himalayan cuisine include - black and white cardamom, Jimbu, garlic, ginger, cumin, coriander, nutmeg, cinnamon, Ajwain, star anis, Timboor, chili, turmeric, saffron, sesame seed and mustard seed.
Top Review by Marlinah S.
This was a lovely dish. As mentioned, the spice seasoning is modest, but it is a tasty dish to pair with other things, and flavorful on its own with some rice. I also made the Dal Bhat, which I did add some jalapeno to, and that was spicy and delicious! Everyone enjoyed it. So these two recipes together were very satisfying as vegan dishes. Making them both again today. Also, so healthy! I love finding cabbage dishes, because they're low calorie and filling
- 1 tablespoon oil
- 1⁄2 onion, chopped
- 1 teaspoon paprika
- 2 garlic cloves, finely chopped
- 1 teaspoon ginger, grated
- 1 tomatoes, chopped
- 2 carrots
- 1⁄2 head cabbage
- 1 red bell pepper
- 1 green bell pepper
- 1 jalapeno, chopped (optional)
Directions See How It's Made
- Prepare all the veggies for a stir-fry, cut carrots and bell peppers into juilienne strips, about 1/8 inch thick.
- Cut cabbage into 1/4 inch slices.
- In a wok, fry the onion over high heat with the paprika, garlic, and ginger until browning begins.
- Stir in the tomato and stir-fry briefly.
- Add carrots and stir fry for 1 minute.
- Place the cabbage slices on top of the mixture without stirring.
- Cover tightly and continue cooking for one minute only.
- Stir in the bell pepper slices.
- Serve with rice.