When Jon said he was making sweet and sour cabbage for dinner one night, I naturally thought Asia and suggested we serve it with sesame oil-seasoned rice noodles and bok choy. It turns out this cabbage recipe is much more German than Asian, so that was kind of a weird meal. Contemplating the cabbage during dinner, I came up with this rice salad recipe with a hard-boiled egg. It's a good simple lunch. We used this recipe from Bon Appetit for the cabbage, modifying it slightly to be vegetarian and subsituting cider vinegar for balsamic because we thought it made more sense. To have a vegan lunch salad, you might try substituting some tempeh for the egg. I wouldn't recommend just the rice and cabbage unless you want to be hungry 45 minutes later. FYI, one red cabbage made at least four batches of sweet and sour cabbage, and it also lasted in the fridge for a couple weeks, even after being cut.
Sweet and sour cabbage salad
Sweet and sour cabbage (see next recipe)
Cooked brown rice or bulgur
One hard-boiled egg
Put some rice in a bowl. Put some cabbage on top of it. Heat for about 45 seconds in the microwave so it's warm. Cut hard-boiled egg in eighths and arrange artfully on top of cabbage. Warning: the cabbage will discolor the eggs somewhat, so be prepared for some unnatural-looking blue egg whites.
Sweet and sour cabbage
Vegetable oil for sauteeing
3 cups thinly sliced red cabbage
1/3 cup thinly sliced onion
1/2 cup vegetable broth
1/4 tsp ground allspice
2 1/2 tbsp apple cider vinegar
1 tbsp brown sugar
Heat oil over medium in a large saute pan. Add everything else. Cook until cabbage is the texture you want and sauce is slightly reduced, about 10 minutes.