So I want to tell you about cabbage. I know, who likes green cabbage right? I mean aside from coleslaw obv. I tried to, I really did. I ate it for almost a week straight raw, sliced thin with a miso dressing. I forced it down my throat telling myself it was healthy. And that is certainly is, very healthy. But I just couldn't do it anymore and I was left with 1/3 of a head of thinly sliced green cabbage with some red onion, toasted almonds and roasted broccoli and cauliflower sprinkled in.
I decided to cook it and thank god I did, I can only imagine the guilt I would have felt throwing it out! I heated up a good splash of canola oil in a pan and threw in the cabbage mix. I tossed around a bit and cooked it for a few minutes. After about 3 minutes I squeezed in a large amount of sirracha and cooked it for a few more minutes. Just before I took it off the heat I drizzled in some soy sauce and seasoned with pepper.
When it came out of the pan cooked, though still crisp, it was heaven. Absolutely delicious, in fact I compared it to something you'd receive at a chinese food restaurant, except a hundred times healthier. It had the natural sweetness of the cabbage with the saltiness of the soy and the spice from the hot sauce. Next time around I'll add a few swipes of orange zest to boost the flavour. It was crunchy, crispy, scrumptious and healthy to boot. Win!
Cabbage...with hot sauce?
Serves: 3 big portions
1/3 of a large green cabbage, sliced thinly
1 cup of assorted roasted vegetables, optional
1 green onion, sliced thinly
1/4 cup red onion, small dice
1/4 cup toasted almonds, chopped
3 Tbsp canola oil
2 Tbsp sirracha
1- 1 1/2 Tbsp soy sauce
Pepper to taste
In a large mixing bowl combine the cabbage, onions and almonds. Heat the oil in a large pan over medium-high heat. Add the cabbage mixture and lower to medium heat. Sauté for 3 or so minutes, add sirracha and mix thoroughly. Cook another few minutes until you think it is cooked and add soy sauce and pepper. Add a few swipes of citrus zest if you choose. Enjoy!