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.
One year ago: Applesauce Snack Cake (Don’t let fall pass you by without making this!)
Two years ago: Green Chile Rellenos
Printer Friendly Recipe
Spicy Sautéed Cabbage (adapted from Orangette)
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.








































































