Sesame Garlic-Ginger Cabbage

I like most veggies. Add some sesame, garlic and ginger and I’m in love. This cabbage sauté is quick and yummy and works great with any variety of cabbage. It’s even good with other greens, like spinach, kale or chard. It’s equally tasty with book chop and mushrooms. Ya know, this sauce is probably even good on a shoe! If you’re trying to keep things healthy, you can substitute this cabbage for rice in other stir-frys….or not, your choice. As always, feel free to adjust the spice level to make this side dish your own. This cabbage reminds me of kimchi, a mild to spicy Korean fermented slaw made with cabbage.

In case, I’ve neglected to mention it before, I always use low-sodium soy sauce  and fat-free, low sodium broths for cooking. 


Prep Time: 10 min           Cook Time: 5 min               Total Time: 15 min.        Serving Size: 1 cup

Servings: 6                          Difficulty: easy peasy        Yield: about 6 cups         SP: 1 SP


INGREDIENTS:

1 large Nappa cabbage, any variety, cut into ribbons

2 teaspoons toasted black sesame seeds

Sauce

4 cloves garlic, minced

1-2 tablespoons, sriracha or chili garlic sauce

1 tablespoon freshly  grated ginger

1 tablespoon rice wine vinegar

1 tablespoon low-sodium soy sauce, Tamari (gluten-free)

2 teaspoons toasted dark sesame oil

Kosher salt, pinch (optional)


DIRECTIONS: 

1.  Whisk garlic, sriracha, ginger, rice wine vinegar, soy sauce and sesame oil in a small. Set aside.

2. Spray a  wok or large skillet with nonstick cooking spray and place over medium high heat. I like to add the tougher core pieces of cabbage first and let them cook before adding the softer leaves. Stir-fry the cabbage core pieces, about 2 minutes. It’s great to get a lil color on them. Add the cabbage leaves  to wok and stir-fry 1-2 minutes until wilted but still crisp with a little bit of color. 

3. Add the sauce to the pan and stir-fry, combining the sauce with the cabbage until the sauce is slightly thickened  1-2 minutes. Taste and adjust seasoning if needed. 

4. Remove the cabbage from the eat, garnish with sesame seeds and enjoy as a side dish or with my Kung Pao Shrimp.  

NOTES, TIPS & TRICKS: 

Don’t worry about peeling the ginger. I keep a piece in the freezer at all times and just grate it straight into recipes with a micro place as needed. Plus, it’s extra fiber! To get this dish on the table even faster, prep the cabbage and make the sauce the day before. 

Sometimes, I like to add thinly sliced onions to the cabbage stir-fry for a little sweetness. Add the onions with the cabbage core pieces in Step 2. They’re sooooo good when they car Alexis a bit. 

If you can’t find black sesame seeds, the regular ones are just fine! I just like the contrast of the black seeds with the cabbage. 

If you’re allergic to soy, try liquid amigos as a soy alternative, to achieve that salty, umami flavor. 


Advertisements

Pikliz

Pronounced, “pick-leez,” this Haitian condiment is usually served with meats and fried foods. I discovered this recipe on Epicurious.com As a lover of spicy food, I couldn’t resist. I was unable to find Scotch Bonnet peppers in my area, so I substituted habaneros as suggested. I also replaced the shallots with red onions because that’s what I had on hand. After 3 days, I tried the Pikliz on top of my turkey burger: de-Lish!

It’s tart with a bit of spice. I didn’t find it too spicy, maybe because I didn’t have the Scotch Bonnets. I’ll definitely keep a batch of my new condiment find on hand from now on. It’s good on scrambled eggs and avocado toast too! Make a batch or two today and share with your friends.

Peace & Java

 

Prep Time: 15  min                 Cook Time: 0 min                       Difficulty: Easy Peasy

Servings: 16                             Serving Size: 1/4 cup                   Yield: 4 cups      SP: 0


INGREDIENTS:

2 1/2 cups thinly sliced cabbage, cut crosswise 2-3 times for shorter shreds (from about 1/4 large cabbage)

1 cup julienned or grated carrots,  about 1 medium carrot

1/2 cup thinly sliced red onion

6 Scotch bonnet peppers, stemmed, quartered

6 sprigs thyme

8 whole cloves

1 teaspoon kosher salt

3 cups (or more) distilled white vinegar

3 tablespoons fresh regular lime juice

DIRECTIONS:

1. Pack cabbage, carrots, onions, peppers, thyme, cloves, and salt into a 1 1/2-quart resealable jar. Add vinegar and lime juice, seal jar, and shake until ingredients are distributed and salt is dissolved. Add more vinegar if needed to just cover vegetables.  Chill, shaking gently twice daily, at least 3 days before serving.

NOTES, TIPS & TRICKS: Use packaged coleslaw mix and carrots to save time and minimize leftovers.