Peanut and Cabbage Saute
Try this if you ever come across raw, unsalted roasted peanuts. Adapted
from a West African recipe, it is a delicious change of pace. In the
South, there are several brands of canned raw peanuts. They can be
substituted if you like, but be sure to rinse them thoroughly and do
not boil peanuts as they are already cooked. This is a natural with
baked, smoked ham.
Makes 6 servings
1 cup whole raw shelled peanuts, soaked overnight and drained
2 tablespoons butter
1 tablespoon mild vegetable oil, preferably peanut
1 small onion, halved and thinly sliced
1/2 small head Savory cabbage, shredded
1 teaspoon ground cumin
1/4 cup chicken stock
Salt and freshly ground black pepper to taste
Hot pepper sauce to taste
Simmer the raw shelled peanuts in salted water to cover over low heat
until tender, about 1 hour, depending on the age of the peanuts. Drain.
Melt the butter in the oil in a large heavy skillet over medium heat.
Add the onion and cook, tossing, until they are golden brown, about 10
Stir in the cabbage and cook, stirring,
until coated with the butter mixture, about 1 minute. Stir in the cumin
and stock. Season well with salt and pepper. Cover and cook, stirring
once or twice, until the cabbage is just tender, about 10 minutes.
Serve very hot, passing hot pepper sauce on the side.
If raw shelled peanuts are not available,
use un-salted, roasted peanuts, but do not presoak them before boiling.