Recipe Redux’s theme this month was to pick a new ingredient that I don’t generally prepare…something that I’ve been wanting to try in the kitchen.
I thought about it, going down the aisles of Whole Foods and choosing something overpriced and up-and-coming. An ingredient that pairs well with my favorite beer or some trendy goat cheese, but instead I decided to be practical for once and learn something new from one of my favorite places- the farmer’s market.
I wanted inspiration from the local and seasonal ingredients, but there are few items at the market that I don’t generally purchase and cook with, until well,
What the hell do I do with cabbage?
It’s one of those crucifers I never purchase at the farmers market. I don’t want to drench it in mayo or eat a ton of it raw and have GI distress for the next 24 hours (not like I don’t already) so I always avoided it. It’s great in soup but although I can consume a lot on a daily basis, I am cooking for one currently and the soup thing is unappealing.
So I decided to make my life difficult and purchase two heads of cabbage- one green and one red, for the color of course. I became ambitious and purchased carrots and beets as well. I was going to make this beautiful salad with a fresh vinaigrette that accompanied roasted, and perhaps even candied, root vegetables.
I don’t know what exactly occurred, but often I enjoy prepping and cooking for leisure and I was craving vegetables and wanted them immediately in that moment so I just started chopping and slicing
and the sharp knife created these carrot medallions and I just started sautéing and dehydrated cayenne pepper and himalayan salt came into the mix and then coconut palm sugar and then some vinegar and tamari but really all I wanted was more coconut palm sugar and salt and spicy.
and then that was it.
and it was delicious.
So now this recipe, and a new vegetable in the rotation because it tastes great and is nutritious and is beautiful.
I hope you open your eyes to the cabbage..who knows what else I have been missing out on…
2 heads of cabbage (1 red and 1 green)
4-5 large carrots
1/4-3/4 tsp himalayan or sea salt
1-3 tsp dried cayenne flakes
1-3 tsp coconut palm sugar
drizzle or so of rice vinegar
drizzle or so of tamari (optional)
1-3 tbsp of sesame oil (use this for asian flavor, use another oil for non asian flavor. I’d recommend olive oil for low heat sauté)
-Slice carrots thin in any shape you wish
-Add to skillet/pan (I used a cast iron pan) and sauté (use a lid to get wilted/soft)
-Add all other ingredients. Start in small amounts and add spices/seasonings in increments, taste as you go until you are satisfied. Continue to sauté until cabbage is wilted and carrots are soft but still have some bite to them.
-That’s it. Eat it. Add it to things. Store in fridge in air-tight container.