Wednesday, May 31, 2017

May 2017 Suspiciously Delicious Cabbage?

Your worst computer nightmare:
                                  You are being watched!



Actually, it turned out all right, 
as it was a friendly voyeur 
and we had dinner together.


And it almost felt like the real thing.  Lots of time to talk over cabbage.  Perfection.

"Suspiciously Delicious Cabbage"  By    

The cabbage caramelizes like onions and melts down to way too little, so make more.  

A wonderful side, but with more possibilities.  It's nothing like sauerkraut, but it would be great on a bun with a hot dog or in a Reuben (says wistful, not wurstful, vegetarian Carel).  

It might be good with tomato paste in it, too. (Fred.)

  We both agreed that we should have gone heavier on the ginger.  Ginger+cream is inspired.   

Why suspicious?  Apparently it's odd that anything without meat could be this good.



••1 medium green cabbage, cored and thinly sliced
••1 medium yellow onion, finely chopped
••2 garlic cloves, minced
••1 tablespoon (heaping) grated fresh ginger
••2 tablespoons butter
••3/4 cup heavy cream
••salt and freshly ground black pepper to taste




••In a very large pan, heat the butter over medium heat until it is melted and starting to bubble a little. Stir in the onion and garlic and cook for about 5 minutes, until softened.

••Stir in the ginger and cook for about a minute. Then, add in the cabbage, stirring well to coat it with the butter and other flavors. Cook, stirring occasionally for about 15-20 minutes, until the cabbage has softened and caramelized.  (It should look like caramelized onions.)

••Turn the heat to low and stir in the cream making sure to scrape any browned bits up from the pan bottom. Cover and cook over low for about 10 minutes.


••Uncover, add salt and pepper to taste. Then cook for a few more minutes, stirring once or twice, to let some of the liquid evaporate. Adjust seasonings as desired and serve.



Next time, make more!