3 cup Chopped cabbage
1 medium Onion, chopped
1 1/2 tsp Oil
9 oz Pasta shapes - (shells, bow-ties, etc)
1/4 cup Crunchy peanut butter
1 tbsp Fresh lime juice
1 1/2 tsp Brown sugar
1 1/2 tsp Soy sauce
1 1/2 tsp Worcestershire sauce *
1/4 tsp Crushed red pepper
1/2 tsp Curry powder
1/8 tsp Ground cloves
1 Garlic clove - minced or mashed
7 oz Coconut "milk"
1 tbsp Chopped fresh cilantro
1 tsp Chopped fresh basil
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* (Vegetarian or regular worcestershire sauce, as you prefer.)
Saute cabbage and onion in oil til just softened. Set aside in large bowl. Cook pasta till al dente. While pasta cooks, mix next 9 ingredients in a sauce pan. Heat gently, adding coconut milk gradually. Do not boil. Mix cooked pasta with sauce and veggies. Mix in cilantro and basil. Serve immediately.
4-6 main dish servings. This is a heavy dish; serve with a steamed veggie, and/or a light green salad.
From: kra@sdd.hp.com (Katherine Albitz)
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