I don’t know what convinced me to save this recipe. It’s just cabbage. I didn’t even know what sambal oelek was. Molly certainly doesn’t give it the most raving recommendation.
I’m so glad I did though, because I got to see this line again: “…sometimes, when I sit very still and let my mind go to the places where it goes when I don’t stop it, I miss those days so much.” I want to read that over and over. I have read it over and over.
What days am I missing so much? Does it even matter? I can think of a few in particular, but there are so many times that I wouldn’t mind going back to visit. Maybe someday I’ll look back on today and miss it so much.
Fortunately, the cabbage is worth making not just because it accompanies a beautiful blog entry, but because of its flavor and ease. A few simple ingredients provide a salty spicy savory mix to what starts as a rather bland vegetable. Sometimes I miss this cabbage so much. But then I just go make some more.
All of the ingredient amounts in this simple recipe will vary depending on your taste and the size of your cabbage.
½ head green cabbage, quartered, cored, and sliced into ¼-inch-thick ribbons
1 tablespoon canola oil
¼ teaspoon salt
1-3 teaspoons sambal oelek
1 tablespoon soy sauce
Heat a 12-inch not-nonstick skillet over medium-high heat. Meanwhile, in a large bowl, mix the cabbage, oil, and salt. Add the cabbage mixture to the hot skillet and cook without stirring for 1 minute. Stir in the hot sauce and continue cooking, stirring occasionally, until the cabbage is browned and wilted. Stir in the soy sauce; taste for seasoning, adding additional salt or soy sauce if necessary; serve.