Oh good, something plain and simple on the vegetable front. Seems like it’s been a while since that’s happened.
It seems like every time I cook red cabbage I end up using a combination of sweet and sour flavours, so I was determined that this time I would do something different. So I did.
That’s pretty much the story of this dish. That, and we actually managed to get a couple of decent red cabbages in the garden this year.
You could do it with green cabbage too, I’m sure. I might throw some carrot in for colour in that case. I’m sure you could use a little carrot with the red cabbage too; why not?
2 to 4 servings
20 minutes prep time
3 to 4 cups shredded red cabbage
2 tablespoons finely minced peeled fresh ginger
1 tablespoon mild vegetable oil
1 1/2 tablespoons sesame seeds
1 1/2 tablespoons soy sauce
1 teaspoon toasted sesame oil
Wash, trim, and shred the red cabbage. Peel and mince the ginger.
Heat the oil in a large skillet over medium-high heat. Add the cabbage and ginger, and sprinkle the sesame seeds over them. Cook, stirring regularly, for 5 to 7 minutes until the cabbage is wilted down and just about done. You may want to add a tablespoon or two of water to help it cook, but be sure it is evaporated before you add the soy sauce.
Add the soy sauce and sesame oil, and continue cooking and stirring until the soy sauce is absorbed or evaporated and there is no liquid in the pan again. Transfer the cabbage to the serving dish at once, and serve.
Last year at this time I made Pasta with Mushrooms & Dried Tomatoes.