How to put this…
…I used to think you were…weird. When I thought of you, I thought of cabbage soups and other weird, bland things. It’s a good thing that you have spent time redeeming yourself to me this year, in many ways. Because when you came to me in the CSA box last week, I actually got excited. Who woulda ever thought?
I got excited because #1, you have a pretty long shelf life, compared to other leafy vegetables. I had places to go, people to see all week. But through it all, you waited for me, maintaining your crunchiness, flavor, etc. Thanks! I finally got around to cooking you up tonight, and you did not disappoint.
And #2- you are truly delicious! Crisp and hearty. You soak up sauces so well, and you get along so well with other vegetables! You’re so easy, and beautiful!… and…well, I’m so sorry I ever doubted you.
Anyway, cabbage, thanks for being so….you. You rock.
Uhh, what just happened- did I just…talk…to my food?
I guess it was bound to happen sooner or later…I’m sorry you had to witness that…
err…here’s a recipe…
Stir Fried Napa Cabbage
-1 Tbs olive oil
-1 head napa cabbage, chopped (see above picture)
-1 yellow onion
-1 clove garlic minced
-1/4 piece fresh ginger root, minced
-1 carrot, peeled into ribbons
-pinch of black pepper
-1 Tbs soy sauce
-1 Tbs apple cider vinegar
-Bunch of cilantro, roughly chopped
-1 tsp sesame oil
Directions: Heat olive oil in pan- when hot, add onion, garlic, ginger. Saute until they begin to tenderize- add chopped cabbage and carrot. Add soy sauce, pepper, and vinegar. Saute until it begins to shrink down, but don’t let it go TOO long. You want some crunch to remain. Add cilantro at end, toss around. After plating, drizzle on some sesame oil to finish. (If you have sesame seeds, I’d add those too! I didn’t 😦 )