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
1 large Nappa cabbage, any variety, cut into ribbons
2 teaspoons toasted black sesame seeds
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)
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.