Friday, October 5, 2012

Sesame Cabbage - Post 5

Is it just me or do you find that whenever you buy cabbage, there is so much of it that you often have a half of cabbage lying around in your refrigerator? I cannot tell you how many times I have purchased a cabbage for a specific purpose and the recipe only called for half. Therefore, I had a cabbage starring me in the face each time I opened the fridge. It is true that the vegetable will last for weeks because it is a hardy vegetable. However, I hate to have it sit around too long. No one wants cabbage to go bad. Not only is it wasteful, it is putrid. 
I decided to put my fear of spoiled cabbage to rest and I came up with a recipe that would help me combat this fear. I was going for an Asian flavor to go with a rice or noodle dish. On this particular night, I served the cabbage side Pad Thai like dish with cucumbers, bell peppers, tomatoes, cilantro, and peanuts. 
This dish got a thumbs up from both of us. I can see us using this recipe anytime we have an unused cabbage. In fact, I like this recipe enough that I could see using a whole cabbage and doubling the recipe! 

Sesame Cabbage
  • 2 Tbsp + 1 tsp rice vinegar
  • 1 tsp water
  • half of a yellow onion, cut into half moons
  • 1 garlic clove, crushed and chopped
  • half of a purple cabbage, cut into long strips
  • 1 inch of ginger grated
  • 2 carrots, stripped using a vegetable peeler
  • 2 tsp sesame oil
  • 2 tsp sesame seeds
Heat a medium sized skillet with 1 tsp of rice vinegar and 1 tsp of water. When heated, saute onions for 5-7 minutes until tender, adding more water if needed. Once the onion is tender, add in the cabbage and garlic and cook until tender, about 5 minutes. Then add in the carrots and sesame oil. Cook for about two minutes until the carrots are tender. When finished, sprinkle on the sesame seeds and serve warm. 


Nikki said...

Yum! I get what you're saying about the cabbage thing. I hate seeing it go to waste, but sometimes it's hard to get through a whole head with only 1 or 2 eaters. This looks like another great way to use it up.

Also, thanks for stopping by my blog! I'm looking forward to perusing through your posts :)

VeggieAmanda said...

Nikki- Thanks for stopping by my blog as well! :-)

cquek said...

that would be my lunch tomorrow.

Mandee said...

Oh yes! I am always left with cabbage and it usually ends up in the bin or compost so thank you for coming up with a way of using it up!

foodfeud said...

I love cabbage but I don't really buy it all that often. This sounds great.
It does take a long time to finish up a head of cabbage, luckily it's pretty hearty and lasts a long time.

Ingrid said...

I love cabbage, and have become a little obsessed with its crunch! This looks like a great recipe.

Dawn said...

Yes! That happens every time I get cabbage. That sesame cabbage looks and sounds delicious!!