Thursday, January 19, 2012

Sizzling Cabbage

Cool weather vegetables are just knocking me out this month. Tonight, it was a quick cabbage stir fry and another pan of corn bread with that great fresh, ground organic corn meal from Boggy Creek Farms. Addicted!

Savoy Cabbage


1 small head of cabbage - green, purple, Napa
6 cloves of garlic, chopped
2 tablespoons golden raisins
2 or 3 tablespoons apple cider vinegar
2 or 3 teaspoons Chinese Five Spice Powder
2 tablespoons ginger
4 tablespoons extra-virgin olive oil
1 teaspoon salt
Salt & pepper to taste


1. Clean and shred cabbage.

2. Heat olive olive over medium-high heat until it "speaks." Stir fry garlic until just tan. Remove and set aside.

3. Stir-fry cabbage with teaspoon of salt to draw out the moisture. When tender and starting to brown, add vinegar and raisins and stir fry until heated through.

4. Salt and freshly ground pepper to taste.

Small cabbage serves 4.

This was a great supper with a pan of corn bread on the side. It's the sweet and sour that really makes it work.


The many varieties of cabbage are wildly dissimilar, although most have a short, broad stem and leaves or flowers that form a compact head.  Green and purple cabbage, collards, kohlrabi, broccoli, Brussels sprouts, cauliflower and kale are the most common types.  They're loaded with vitamin C, fiber and possibly cancer-fighting compounds to boot.
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