Along the main roads of rural Massachusetts, it’s not unusual to drive past a farm-stand with fresh produce grown just a few meters away. In the summer time, I become quite discerning about where I stop. In the winter and early spring, I’m down-right grateful that someone is growing *anything* local and I’ll snatch up whatever I can just to support the farmer's efforts.
The selection is often limited, and on a recent stop, this particular farmer only had potatoes (which had been in storage) and cabbage. I didn’t mind… The potatoes made their way into latkes and tater tots. The green cabbage required a bit more thought as I rarely cook with it.
My friend Brett has a recipe for “Ginger Sesame Greens” which I included in The Sauchuk Farm cookbook. It’s an easy recipe that would be great as a side for teriyaki chicken or salmon. Even more simple, you could throw in leftover roast chicken and serve the cabbage over brown rice.
Ginger Sesame Fusion Cabbage
This recipe also works well with Swiss Chard
(serves 4-6)
1 small head green cabbage
3 cloves garlic, peeled and chopped
1 teaspoon fresh ginger, minced
2 tablespoon dark roasted sesame oil (such as Kadoya brand)
2 tablespoons mild soy sauce or 1 tablespoon double dark soy sauce
¼ teaspoon (or more depending on taste) black pepper
2 tablespoons butter
¼ cup sake or white wine
Cut cabbage in half. Cut out core, and coarsely chop. Rinse thoroughly.
In a large skillet, heat sesame oil over medium heat. Add garlic and ginger, sauté for 2 minutes, or until garlic just begins to soften. Add cabbage and pepper.
Cover the cabbage and steam for 1 minute. Add sake or white wine and soy sauce.
When cabbage just soft (about 3 minutes), add butter. Shake pan to incorporate.
Adjust seasoning with salt and lemon juice if necessary.