As of late, some of you may have had your fill of Brussel sprouts, a winter vegetable that’s been trending heavily the past few winter seasons. Do you really like Brussel sprouts? Not too many people do, that no matter how it’s disguised.
Enter green cabbage. That’s just a larger relative of Brussel spouts. you say. Oh, but when the leaves are sautéed, alone or with chicken or pork, cabbage is one of the sweetest greens you’ll enjoy.
So, on a cold night, especially when you’re short on time and/or dinner ideas, cut up some green cabbage, smash a couple cloves of garlic, and slice off a few coins of fresh ginger. Heat a large sauté pan on high, add a circle of cooking oil and when drops of water sizzle on the oil, toss in the garlic and ginger and chase them around the pan for a few seconds before piling in the cabbage. Don’t be concerned about the overflow as the vegetable will cook down. Caramelize the edges as you toss the cabbage, season with tamari, soy sauce or sea salt. When the cabbage is wilted (don’t overcook!), mix in something a little spicy, like hot chili oil or fermented chili paste. Taste and adjust.
Hot steamed rice is a worthy partner for this fast dish.
Recipe: Sautéed Cabbage
Sautéed cabbage is delicious stir-fried with chicken or pork. Cut protein into small thin pieces. Marinate with cooking wine, salt, pepper, and soy sauce. In the same large sauté pan you’ll be cooking the cabbage, sauté chicken or pork first and remove the cooked protein from the sauté pan. No need to clean the pan, just proceed with the directions below.
- small or 1/2 of a large head of green cabbage
- 2-3 coins fresh ginger root, about 1/8 inch thick
- 1 inch piece of fresh ginger
- 1-2 cloves fresh garlic
- 1-2 Tablespoons vegetable oil
- 1 teaspoon tamari, light soy sauce or sea salt
- chili oil, fermented chili paste, or something spicy to taste
- Prepare ingredients: cut cabbage into 1-2 inch pieces. Rinse and drain well. Slice 2-3 coins of fresh ginger 1/8″ thick. Peel and smash garlic cloves.
- Sauté: heat enough vegetable oil in a large sauté pan over high heat. Sprinkle a couple drops of water on the heating oil. When the water sizzles, add ginger coins and smashed garlic and saute for 10 seconds. Add cabbage and sauté on high heat, adjusting heat downward if cabbage edges start to burn, until cabbage is soft and edges are caramelized. Season with tamari, soy sauce, or salt. Take off heat and drizzle with something spicy of your choice.