Wednesday, September 21, 2011

Hot and Spicy Cabbage

I haven't cooked a lot with cabbage. In fact, I've never cooked with cabbage before. But I found this site with a long list of cabbage recipes. We had this one with Ginger Chicken Stir-Fry. The original recipe called for Chinese five-spice powder, which we don't have, so I used components of it instead.

Half a head of cabbage
1 T. shoyu (a.k.a. soy sauce) or tamari
Heaping 1/4 t. cinnamon
Heaping 1/4 t. anise seed
Heaping 1/4 t. ground cloves
Heaping 1/4 t. ground ginger
1/8 t. ground white pepper
Crushed red pepper flakes (a dash or more)
Freshly ground black pepper

Before continuing, I suggest removing any remnants of the cabbage stem, like so: If you look at the cut side of the cabbage, you'll see a solid section in the center of the bottom edge. Remove it and compost it. Now we continue: Place the cabbage on a cutting board with the cut side of the cabbage down. Slice it once across the middle, from one edge to the other. Then swivel it 90 degrees and slice it into thin strips. Put the cabbage strips in a pot, and add water until the water reaches about halfway up the pile of cabbage. Add the rest of the ingredients, and stir to distribute them. Bring the cabbage mixture to a simmer over medium heat. Continue to simmer, stirring occasionally, until the cabbage has cooked down considerably and is tender but not mushy.

This was decent. It wasn't spicy, and it wasn't amazingly flavorful, but it definitely had some flavor. We typically have our Ginger Chicken Stir-Fry on top of rice, but at Steve's suggestion, this time we served it on top of this instead. It worked pretty well in that role. This would be a great option for those of you who don't (or can't) eat rice.

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