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Episode 366: Cabbage
Description
Whether you boil, stuff or braise it, cabbage is a canvas. We chew into eternity as we become Cabbage Heads and discover that this beloved of brassicas will one day save us all. Get ready to ooh and ahh.
STIR-FRIED CABBAGE
Cabbage
Ginger
Soy sauce
Rice wine
Vegetable or peanut oil
Rice vinegar
This is more of a method than a recipe. Cut green cabbage into rough one-inch squares. (A quarter-head of cabbage makes a good side dish for two people.) Prepare a teaspoon or two of minced ginger. Pour one tablespoon each of soy sauce and rice wine into a small bowl.
Heat a wok or skillet over high heat. Add the oil and heat until you see a wisp of smoke. Add the cabbage and cook, stirring every 30 seconds or so, until well browned and a bit charred in places, reducing the heat slightly if necessary. Add the ginger and stir to combine. Drizzle in the soy sauce mixture, reserving a little and tasting for a good level of salt. Cook until the soy sauce and rice wine has evaporated. Stir in 1 teaspoon rice vinegar and serve
Links:
- All About Braising: The Art of Uncomplicated Cooking - Kindle edition by Molly Stevens. Cookbooks, Food & Wine Kindle eBooks @ Amazon.com.
- Stuffed cabbage in the troo style | Good Food Channel
- Spilled Milk: Episode 130: Coleslaw
- Out of love | Orangette
- Salvadoran Cabbage Relish (Curtido) Recipe | Bon Appetit
- Spilled Milk: Episode 7: Irish Spring
- Outline of a Theory of Cabbage | Orangette
- Simple Red Cabbage Salad with Lemon and Black Pepper
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