I've been on a cabbage kick lately. It's been on my shopping list for a couple of weeks in a row. The trouble with cabbage is that a whole head is tough to use up when you're only cooking for one. So far I've used cabbage for kimchi, salads, stews, stir-fry and pickles. My latest cabbage success: sautéed (!) with my favorite flavors; ginger, garlic, lemon, and basil. I added some pasta and green beans to bulk it up a bit and paired it with a steak. It took me about 30 minutes to prep the whole meal and it was easy to cook.
You'll need:
- 2 cups of shredded cabbage
- 1/2 tablespoon grated ginger
- 1/2 tablespoon minced garlic
- Juice of 1.5 lemons
- Salt
- Freshly ground pepper
- 1/4 cup chopped basil
- 1 cup green beans
- 2 cups pasta
How-to
- Cook your pasta and set aside. Save some of the liquid
- Heat olive oil in a large skillet over low heat.
- Add garlic and ginger, sauté until you smell the flavor
- Add cabbage and green beans and sauté until the cabbage is soft
- Add the lemon juice, salt and freshly ground pepper to your tastebuds desire. Keep cooking until the cabbage is lightly golden.
- Add the pasta to the skillet and mix with the veggies. If things get too dry, add some pasta juice. When the pasta is warm turn off the heat.
- Plate the mixture and garnish with the chopped basil
My next cabbage adventure - roasted!
Backstory
Along with the rest of the world, I'm practicing social distancing. This means less trips to the supermarket or produce store. Prior to the lock down in my city (Kigali), I stocked up on some sturdier veggies like cabbage, green beans and carrots. I'm not a fan of repeating the same recipes in a row so I've had to think outside the box a bit about flavors. I took to the internet for some inspiration, then pulled together ingredients that I know i'll love together. This recipe drew a lot on my pantry and herb garden. It allowed me to explore a pairing that I normally wouldn't do but with the safety net of my favorite flavors and pantry staples.