Wednesday, September 15, 2010
3 Easy Ways to Prepare Both Green and Red Cabbage:
Chop the cabbage in half, cut into wedged chunks, and steam. Salt and serve.
Chop cabbage head in half. Using a very sharp knife, thinly slice long shreds of cabbage. Sprinkle sea salt liberally over shreds. Using your hands, massage the salt into the cabbage shreds until it all becomes tender. Alternatively, let salt sit on cabbage overnight to tenderize it.
One way I like to flavor this cabbage once it is tender is with olive oil, cumin powder, cumin seeds, and lime juice (if I have it). Makes a great salad addition to Taco Night!
Thinly sliced cabbage can be sauteed in hot olive/ coconut/ peanut/ or sesame oil. Consider adding garlic, onions, carrots, peppers, parsley into the saute pan for a hot salad or as a tasty pairing with soba noodles.
More flavor options to add to this dish include: peanut butter, soy sauce, lime juice, cilantro, Bragg's Amino acids, apple cider vinegar, and sesame seeds.