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Simple Raw Shelled Peanuts and Cabbage Saute Cooking Recipes

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
     

  1. 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.

  2. 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 minutes.

  3. 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.

Note:

If raw shelled peanuts are not available, use un-salted, roasted peanuts, but do not presoak them before boiling.

More about Fresh Roasted Peanuts Recipes


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