A Recipe

O, Cabbage, how do I love thee? Let me count the ways:

Chinese chicken cabbage salad (chicken optional): Got this recipe from one of my Thursday ladies’ lunch & Bible study friends. It has become my essential holiday potluck salad – It’s a great complement/contrast to the rich foods of Thanksgiving dinner, and disappears quickly from Mom’s Christmas buffet.

Hoppin’ John: It’s amazing how boiled cabbage, rice, and black-eyed peas can be such a pleasing combination. I need to make this again, it’s been awhile.

Tacos: Whenever I need a quick-prep dinner, I grab a pound of ground beef, one of those taco seasoning packets, and a tub of fresh pico de gallo from the supermarket. Add shredded cabbage, grated cheese, and sour cream, and we’ve got dinner. Cabbage is infinitely superior to lettuce when it comes to taqueria-inspired food. It adds a wonderful crunch and lasts for a few days as you heat up the leftover taco filling for subsequent lunches.

My new favorite way to eat cabbage is “pan-seared.” I use refined sesame oil and cut the cabbage in thick slices with the core intact so it’s easy to flip the cabbage, for those inviting browned edges on both sides. (Then cut out the core later before serving). The flavor of the cabbage has a smoky-sweet element, and last Thursday I tossed it with hot noodles (Japanese udon this time), toasted sesame seeds, a dash of toasted sesame oil, soy sauce and rice vinegar. The ladies loved it.

Sesame Cabbage Noodles
A side dish for 4-6

1/2 head green cabbage

1 bundle dried udon noodles or 8 oz linguine, broken in half

High-heat refined sesame oil or canola oil

1 T sesame seeds

1 tsp toasted sesame oil (find it with the Asian condiments)

2 t soy sauce

2 t rice vinegar

Salt & pepper

——-

In a dry, non-stick skillet, toast the sesame seeds over medium-low heat until they are golden brown and fragrant. Remove from the skillet and set aside. Add 2 tsp of cooking oil to the pan and heat it over medium to medium-high – the oil is ready when it flows quickly as you tilt the pan.

Lay the cabbage flat side down on your cutting board and slice it into 1/2-inch thick layers with the core intact. Use a pancake turner to transfer the slices to the hot oil, creating a single layer without crowding. Save additional cabbage for a second batch. The slices should start to sizzle as you add them – if they don’t, raise the heat. Let the cabbage fry for a few minutes without moving it. Some of the smaller, loose fragments may turn brown very quickly – fish those out as they become brown. Check the slices for browned edges and flip them carefully to toast the other side. Sprinkle with salt and pepper. When nicely browned on both sides, use the turner to transfer them to a cutting board. Cut out and discard the cores and any tough stems. Add another tsp oil to the pan and cook a second batch of cabbage slices in the same way as the first (if these start to brown too quickly lower the heat a bit.)

Meanwhile, cook the noodles according to package directions. (If you’re using udon, no need to cool them under running water.) Whisk together the toasted sesame oil, soy sauce, and vinegar in a small bowl.

Toss the cooked cabbage with the hot noodles, sesame seeds, and dressing. Sprinkle with additional salt & pepper to taste. Serve warm or at room temperature.