I’ve had this dish two nights in a row and for lunch. Not because it’s intensely flavorful, cheap, and fast to make (although, it is all of these things), but it’s because cabbage is both a blessing and a curse.
How is it that I’m never out of cabbage? It always seems like a great idea to buy it at the store. How tasty! And for only $4 a head, you can count on it to feed you all week. But by day three, you have to get creative, or at least used to eating the same thing.
Fortunately, this recipe reheats well. And it’s delicious.
SPICY ASIAN CABBAGE
yields: too much
prep time: 10 minutes
cook time: 15 minutes
-2 Tbsp sesame oil
-1/2 large onion, diced
-2 green onions, diced (not pictured)
-1 Tbsp minced garlic
-1 tsp. ground ginger
-3/4 cup shredded carrots
-2 Tbsp. nutritional yeast
– 4 cups shredded cabbage*
– 3 Tbsp soy sauce
*I used napa cabbage. 4 cups of shredded cabbage was about 1/4 of the large head. Be forewarned, if you plan to use the whole cabbage, you’ll be eating this for days.
-Shred the cabbage lengthwise, so you have thin long pieces.
-In a large skillet, heat the sesame oil, add onions, garlic, and ginger and sauté until they’re tender – about five minutes. Add the carrots and sauté for another two minutes. Mix in nutritional yeast.
-Cook in cabbage a few scoops at a time and let it cook down. Continue until you’ve cooked down all of the cabbage. This works best in a bigger pan. It cuts down the cooking time, which keeps your cabbage from getting too soggy.
-While your cabbage is cooking, whisk together the two eggs.
-Create an opening in the skillet. Pour the whisked eggs into the opening and let them cook for a few minutes (like scrambling an egg).
-Once the eggs begin to cook, scramble the mixture into the rest of the dish until all of the egg has cooked.
Let it cool, then eat! Which is my favorite part.
I had so much cabbage left over, I had to use it as a prop.