This is something I kind of threw together haphazardly and it actually came out pretty well (meaning this is not really a recipe). These are a lot of intense flavors so I would suggest tasting the broth as you go and adding or adjusting as you see fit. Cabbage, as I’ve noted in other blogs, is a beautiful thing because it is cheap, healthy, versatile, tasty AND it lasts a long time so if life happens and you don’t end up eating at home for 5 days (god forbid), your cabbage will still be there. This makes a lot, which is A-okay because it just gets better as the flavors develop through the week. It would be great served with a poached or soft boiled egg on top. It would also be great with some mushrooms or other sauteed veggies in there but it’s also kind of beautiful in its simplicity. Rock on, cabbage.
- 1 medium sized green cabbage
- 1 few squirts of sriracha plus more for serving
- a couple handfuls of rice
- 4 cups chicken broth
- 3 garlic cloves
- 2 tbsp ginger paste
- 3 tbsp soy sauce
- 1 tbsp furikake
- 1 tbsp sesame oil (or other kind of oil if you don’t have it)
- quarter the cabbage then chop/slice it into bite sized pieces
- mince garlic
- heat oil over medium-high heat in a big shallow pan with a lid, and saute the garlic
- add in cabbage and cover with broth
- add soy sauce, ginger paste and sriracha and cover, turn down heat and let simmer for a while
- once cabbage starts to break down stir and add in rice and furikake and more liquid if need be (water or broth)
- continue stirring occasionally until rice is cooked through and you’ve got enough saucy cabbage to last a week!
- top with sriracha (optional, obviously) and a sprinkle of furikake
© 2016, domenicadreamsofcalamari. All rights reserved.
I got this huge head of cabbage at the farmers market last week because it was $1 (basically free). Cabbage is pretty awesome, especially for college students with sporadic schedules and limited funds because it lasts and it’s very cheap. While it’s not the most exciting vegetable out there, it’s versatile and can be quite tasty if you get creative.
- 1 medium sized head of green cabbage
- 1 large yellow onion
- 2 cloves garlic
- 1 pat butter
- 2 tbsp olive oil
- 5 medjool dates
- 2 tbsp capers (w/ juice)
- generous squirts mustard
- 1/2 cup roughly chopped salami
- boil a pot of water and quarter the cabbage
- blanch the cabbage for 3 minutes then dunk in an ice bath and drain with paper towels
- slice onion kind of thinly and mince garlic and salami (roughly)
- in a large skillet add olive oil and butter over medium high heat
- when butter melts add the garlic then the onions, let cook down, stirring occasionally, until onions are opaque
- slice cabbage roughly
- add the salami to the skillet and stir to incorporate
- add the cabbage, season with salt, pepper and mustard and cover
- let cook down, stirring occasionally for 15 minutes until cabbage is soft and it’s becoming soupy
- pit and dice dates then add them and the capers and stir to incorporate and take off heat
© 2016, domenicadreamsofcalamari. All rights reserved.
This is my bastardized version of Mission Chinese Food’s beautiful cabbage salad. But hey, sometimes when you’re a college student on a budget you have to pick and choose which exotic pantry items you can afford and which are just going to have to wait. I used peanuts for a crunchy element, although I would love to try it with some sort of grain. I also cut out quite a few ingredients that I couldn’t find at the local market but still thought it came out pretty good.
note: This makes a BIG salad. I wanted to use the whole cabbage in one go so I upped the dressing, the good news is it makes for great leftovers. On the other hand you can always use half a cabbage and dial down the dressing measurements.
- 1 head red cabbage
- 1 large yellow beet
- 1/2 cup peanuts
- 1/2 tbsp sesame seeds
- 4 tbsp tahini (you’ll definitely want a runnier tahini for this, the Whole Foods 365 one is my best friend)
- 2 tbsp tamari or soy sauce
- 2 tsp rice vinegar
- 1 clove garlic
- 8 anchovy fillets (preferable ones packed in olive oil)
- juice of one lemon
- 2 sheets nori (like the big sushi ones)
- slice cabbage and beets (I did matchstick cuts-see photo) and mince garlic
- in a bowl or jar add tahini, lemon juice, minced garlic, tamari (or soy sauce) and rice vinegar and shake well
- slice the anchovy fillets as finely as possible then add them to the dressing and continue shaking until combined
- heat a non stick skillet over medium high heat then add the sesame seeds, make sure to keep an eye on them and continue tossing them
- once they start to smell nice and turn a little brown remove them from the pan
- in the same pan add the peanuts and do the same thing
- rip the nori into little pieces and add it to your big bowl of cabbage and beets, add the nuts and seeds as well then pour dressing over
- mix thoroughly with tongs or your hands
© 2015, domenicadreamsofcalamari. All rights reserved.
- 1 large head purple cabbage
- 1/2 large red onion
- 1 large grapefruit (juice)
- 2 large lemons (juice)
- 3 tsp salt
- 3 limes (juice)
- 2 tbsp fish sauce
- slice the cabbage and the onion, cutting around bitter white middle of the cabbage and add to a large mixing bowl
- juice grapefruit, lemons and limes into the cabbage/onion mixture
- add salt and fish sauce and mix well
- let sit for 6 hours to overnight or a couple days, it’ll just get better
© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.