Tuesday, November 23, 2010

Cabbage with Green Onions, Scallions, Spring Onions - whatever you call it

Hey, I think I get along pretty well with those in the Cruciferous family. I love kale, broccoli, brussel sprouts, cauliflower, cabbage. Cabbage is so versatile and becomes my savior when it comes to whipping up a variety in my kitchen.

Other than enjoying it as a simple tasty stir-fry, I also enjoy making soups with cabbage, adding cabbage in my noodle and rice dishes. The texture is welcomely tender in either soups or stir-frys; and taste-wise, cabbage naturally sweetens up a dish, if you cook it properly.


Following my recent cabbage post on Rice Cooker "Stir-Fried" Cabbage, today's dish can also be made in the rice cooker or over the stove-top, your wish. Today's post is short because the recipe itself is easy (and short)

Caramelized Green Onions and Cabbage
Ingredients: 2-3 stalks of green onions, rinsed and finely diced; few thin slices or "matchsticks" of ginger;1/4 wedge of cabbage, finely diced; salt and white pepper to taste.

Directions: Heat some oil in the pan. Add green onions and ginger. Fry the green onions at medium-high heat till the green onions are slightly caramelized. Add in cabbage and combine well with aromatics. Cover the pan, let it continue cooking at medium heat till the cabbage softens down and also gets slightly charred and caramelized (Note: This is the effect intended, so do not add any veg stock or water if the cabbage mixture appears too dry. While the pan is covered, there is some steam involved, keeping the mixture moist). When the cabbage is completely tender, pinch of salt and white pepper to taste. Dish out and serve.


Noticed? No garlic? I do cabbage stir-fry with garlic most of the times, so this is one version with just Green Onions, Ginger and Cabbage (no garlic) which can turn out very tasty as well.



Do you stir-fry in a flat-pan or wok?

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