Ravage Your Cabbage
I have to admit, I’ve never been a big cabbage person. Until now.
A lot of it has to do with the traditional preparations for cabbage, rather than the vegetable itself. Sauerkraut and the other spice-and-vinegar type preparations that are so common in our area don’t really do it for me. I freely admit that I’m no fan of German food.
The deep, alluring shade of the purple cabbage that Maple Grove Farm sells at the Lunenburg Farmers’ Market beckoned me over last week, however, and I decided I’d just have to find something sexy to do with it. (And why on earth do they call it red cabbage, after all? It’s NOT RED.) Here’s what I came up with:
Asian Sauteed Cabbage O’ Wonder
1/2 purple cabbage, finely sliced
3 tablespoons vegetable oil (I use walnut oil, a special treat; but peanut oil, butter, or just about any other cooking oil should work just fine)
1/4 cup peeled minced fresh ginger
2 cloves garlic, minced
2 dried chile peppers, minced (also available from Maple Grove Farm–I like my food hella-spicy, so you may wish to use just one pepper or even a half)
Combine all ingredients in a skillet over medium-high heat. Cook, stirring frequently, until cabbage is cooked through, about 25-30 minutes. If you have a lid that fits, you can lid the pan and reduce heat to medium–it’ll cook a little quicker and retain more moisture this way. Serve hot or cold. I like mine even better the next day!
Enjoy the heck out of this recipe. I know I did.
And finally, a special invitation to all my faithful readers: Do you have a local fruit or vegetable lying around that you aren’t sure what to do with? Drop me a line and I’ll write a blog post JUST for you!