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.