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
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