Spicy stir-fried cabbage
This is a vegetarian version of a classic Chinese stir-fry. Add some pork or bacon if you want it with meat.
4 garlic cloves, minced
2 teaspoons minced ginger
1/2 teaspoon red chili flakes
1 star anise, broken in half
2 teaspoons soy sauce (more to taste)
2 tablespoons wine or dry sherry
2 tablespoons peanut or canola oil
1 small cabbage, ½ kg, cored and cut
1 medium carrot, cut into julienne
Salt to taste
2 tablespoons green coriander
1. Mix the garlic, ginger, red pepper and star anise in a bowl, and the soy sauce and wine or sherry in another.
2. Heat a wok or skillet over high heat. Swirl in the oil and add the garlic, ginger, pepper flakes and star anise. Stir-fry for a few seconds till fragrant, then add the cabbage and carrots.
Stir-fry for one to two minutes until the cabbage begins to wilt, then add the salt and wine/soy sauce mixture. Cover and cook over high heat for one minute until just wilted.
Uncover and stir-fry for another 30 seconds, then stir in the coriander. Remove from the heat. Serve with rice or noodles.
Nutritional information per serving (four servings): 129 calories; 7 grams fat; 1 gram saturated fat; 0 grams cholesterol; 14 grams carbohydrates; 5 grams dietary fibre; 111 milligrams sodium; 3 grams protein.
Andalusian cabbage stew
Spike this simple Spanish stew with a splash of sherry vinegar as you finish cooking it. Serve the stew as a side dish or as a main dish with rice.
2 tablespoons extra virgin olive oil
1 onion, chopped
2 to 4 garlic cloves, to taste, minced
1 red bell pepper, diced
6 cups shredded or diced cabbage
1 small red chili flakes
1/2 teaspoon sugar
1/2 kg chopped tomatoes
2 teaspoons red pepper
1 tablespoon sherry vinegar
Salt and pepper
Andalusian cabbage stew
Spike this simple Spanish stew with a splash of sherry vinegar as you finish cooking it. Serve the stew as a side dish or as a main dish with rice.
2 tablespoons extra virgin olive oil
1 onion, chopped
2 to 4 garlic cloves, to taste, minced
1 red bell pepper, diced
6 cups shredded or diced cabbage
1 small red chili flakes
1/2 teaspoon sugar
1/2 kg chopped tomatoes
2 teaspoons red pepper
1 tablespoon sherry vinegar
Salt and pepper
1. Heat the olive oil over medium heat in a lidded pan. Add the onion and cook till tender. Add the garlic and bell pepper. Cook, stirring, until the pepper has softened, about three minutes. Add the cabbage. Cook, stirring, for about five minutes. Add the chili pepper, sugar, tomatoes, salt and paprika. Raise the heat slightly, and cook, stirring often, for about 10 minutes. Turn the heat to low, cover and simmer 30 minutes.
2. Add the vinegar and pepper, and taste and adjust salt. Simmer another 10 minutes. Serve with thick slices of country bread or with rice. It tastes better if you refrigerate it overnight.
Nutritional information per serving (six servings): 115 calories; 5 grams fat; 1 gram saturated fat; 0 cholesterol; 18 grams carbohydrates; 6 grams dietary fibre; 234 milligrams sodium; 3 grams protein.
The New York Times