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magidDue to the farm share, I had two big ovoid heads of cabbage hanging around in my fridge. I didn't want to be even more inundated with the coming Wednesday's vegetables, so finally decided what to do with them (though perhaps had I let them fraternize longer in the fridge, I could've ended up with some cute little Brussels sprouts as well?).
One head I julienned and salted, letting it drain for a couple of hours. Only later did I remember I'd planned to put a weight on it too. Ah, well. I rinsed the salt off, then mixed together a dressing of grated ginger, freshly ground black pepper, hot pepper flakes, a bit of sugar, and a lot of rice vinegar. I tossed the cabbage in and left it to marinate overnight in the fridge. I tasted some just now and it's nicely spicy, with a good texture (slightly wilted, but still crunchy). There's a lot left, plus I've got a lot of (vinegary) cucumber salad. Any pickle-lovers out there?
The other head I also julienned, adding it to an onion already sauteeing in olive oil. Once it had cooked down a bit, I added a sploosh of red wine, and three spicy sausages. It's cooked down even more, and turned out well, though I think I should've used a vinegar instead of the wine, since the vegetables are a touch too sweet and need a kick of something. (Hm. Perhaps pieces of tart apple would work here, too, if I had any.)
One head I julienned and salted, letting it drain for a couple of hours. Only later did I remember I'd planned to put a weight on it too. Ah, well. I rinsed the salt off, then mixed together a dressing of grated ginger, freshly ground black pepper, hot pepper flakes, a bit of sugar, and a lot of rice vinegar. I tossed the cabbage in and left it to marinate overnight in the fridge. I tasted some just now and it's nicely spicy, with a good texture (slightly wilted, but still crunchy). There's a lot left, plus I've got a lot of (vinegary) cucumber salad. Any pickle-lovers out there?
The other head I also julienned, adding it to an onion already sauteeing in olive oil. Once it had cooked down a bit, I added a sploosh of red wine, and three spicy sausages. It's cooked down even more, and turned out well, though I think I should've used a vinegar instead of the wine, since the vegetables are a touch too sweet and need a kick of something. (Hm. Perhaps pieces of tart apple would work here, too, if I had any.)
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Date: 2004-08-17 01:28 pm (UTC)Also, with the additional mention of cuke salad, I might need to eat southern food tonight. I love vinegar! The team people make fun of me, because I won't eat white sugar but am constantly eating spicy, vinegary food.
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Date: 2004-08-17 01:42 pm (UTC)Vinegar's good, but I'm inconsistent about it. I go through moods where I want vinegary things, and other times they're not nearly so appealing.
Southern food comes from the mention of cuke salad? Huh.