This week, I was so excited to see cabbage on the CSA list. I’ve never been very interested in cabbage, but it has such interesting possibilities. A few nights ago, I made Ginger Garlic Green Beans for dinner, and I loved the sauce. I thought it might make a great pairing with cabbage and honey ginger marinated chicken. At first, I only sauteed half of the cabbage, and it was delicious. Despite Boyfriend’s noisy complaints that I was feeding him “healthy green crap” again, he asked for more. When I told him we didn’t have anymore but that I could make some, he asked me to fry up the other half of the cabbage! Now THAT’S an endorsement if ever I’ve heard one!
6 Garlic cloves, minced
2 Tbsp + 1 tsp Soy sauce**
3 Tbsp Ginger, peeled and grated
1 Tbsp + 1 tsp Rice vinegar (not seasoned)
4 Tbsp Canola oil, divided
1 tsp Sesame oil
1 Head of cabbage
1 Tbsp Sesame seeds, toasted
Combine the first four ingredients and 2 tablespoons of the canola oil and set aside. Cut the head of cabbage in half, remove the core, and cut into 1/2 inch slices. Heat the remaining 2 tablespoons of canola oil and sautee the cabbage, turning every 5 minutes, until the edges of the cabbage start to brown. Toss with sauce and sprinkle with sesame seeds just prior to serving.
**Soy sauce often contains gluten, so be careful when choosing one if you want this recipe to be gluten-free.
Recipe adapted from Ginger Garlic Green Beans on Epicurious.