It’s almost spring here in the Southeastern US and we are starting to plant gardens. I’m looking forward to the fresh veggies including cabbage. Last year I was able to ferment Kraut and make Curtido that lasted until mid winter. If able I plan to double up on the stash.
Tonight I was planning on a salad to go with a Tamale pie but to my surprise someone ate it. So as an emergency back up I always have cabbage in the fridge. This is how I cooked it.
- 1/4 head cored cabbage (sliced thin)
- 1/4 red onion (fine chop)
- 1 Tblsp hot pepper (fine chop a jalapeno or similar)
- 1/2 carrot (grated)
- 1 garlic clove (fine chop)
- 2 Tblsp olive oil (or vegg, canola etc.)
- small amount of fresh ginger (grated)
- 1/8 tspn salt (used kosher)
- 1/2 Tblsp rice wine vinegar
- 1/4 tsp soy sauce (your salting the cabbage before)
Cut your cabbage and place in a bowl, massage your salt into the cabbage and cover to rest for 15 minutes. Remove cabbage and place into a paper towel, squeeze over sink (take out any aggression you have). Heat a 10″ skillet and add 2 tablespoons olive oil then add squeezed dry cabbage. Remember the cabbage has salt and your adding soy.
Sizzle for a minute then add carrots, onions and peppers. Cook for another minute and in a bare spot add garlic and ginger. When you smell the garlic (about 30 seconds) mix everything. Then add your soy sauce, rice wine vinegar and cook for about 5 more minutes. Serve hot or at room temp.
I didn’t want the ingredient list to look to long but I did add a pinch of dill seed and dry tarragon to the olive oil and toasted before the cabbage.