Saturday, August 18, 2007

Braised Cabbage

Cabbage is in season and I was given a few from my brother. He receives a weekly vegetable delivery due to a very greatful customer. He doesn't like the stuff, so I had the good fortune of being the recipient.

I looked up some recipes and found this quick and easy method to prepare any type: savoy, red, bok choy, even brussel sprouts. The original recipe calls for honey but I prefer the more robust flavor of maple syrup. It stands up better to the bitterness of the cabbage.

You'll need:
  • 1 pound of chopped cabbage
  • 30-60 ml of soy sauce
  • 60 ml of maple syrup.
  • 30 ml sesame seeds, divided
  • 1 clove garlic, crushed
  • 1 3cm cube of ginger, chopped finely
  • 15 ml cooking oil - preferably peanut
  • 15 ml roasted sesame oil
In a very large skillet, or wok, heat up the cooking oil. Add the ginger and garlic and roast for a minute on medium high heat. Add cabbage and stir constantly until wilted - about 5 minutes. Add in half the sesame seeds, the maple syrup and soy sauce. Cook for another 2 minutes. Serve in bowls and sprinkle remainder of seeds on portions.