3 cups chopped cabbage
1 medium onion, chopped
1 1/2 teaspoon oil
9 oz pasta shapes (shells, bow-ties, etc)
1/4 cup crunchy peanut butter
1 teaspoon fresh lime juice
1 1/2 teaspoons brown sugar
1 1/2 teaspoons soy sauce
1 1/2 teaspoons worcestershire sauce
(vegetarian or regular worcestershire sauce, as you prefer.)
1/4 teaspoon crushed red pepper
1/2 teaspoon curry powder
1/8 teaspoon ground cloves
1 clove garlic, minced or mashed
7 oz coconut "milk"
1 teaspoon chopped fresh cilantro
1 teaspoon chopped fresh basil

Saute cabbage and onion in oil until just softened. Set aside in large bowl. Cook pasta until 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.

Submitted by: RC