That's because that's not an actual thing.
Until now. Last Friday I found a quite large savoy cabbage at the Farmer's Market in Higganum, CT. At only $2.50 for this entire giant, beautiful cabbage, I had to give in, with no idea how I would cook it.
Peanut noodles and Asian slaw |
Since then, we've used a little of the cabbage to top some burritos we made, but otherwise I still have half a head of cabbage in the fridge. Any suggestions?
Recipes below the jump.
Asian Slaw
-1/3 cup vegetable oil
-1 T. toasted sesame oil
-2 T. soy sauce
-juice of half a lemon
-chili flakes and/or hot sauce
-1 clove of garlic, finely chopped
-3 cups thinly shredded cabbage of any variety
-1/2 red onion, thinly sliced
-1/2 cup cashews
-To make dressing, mix vegetable oil, sesame oil, soy sauce, lemon, chili, garlic and a pinch of salt and pepper.
-In a large bowl, combine the cabbage and red onion.
-In a small pan, lightly toast the cashews until golden and fragrant. Lightly chop and add to the cabbage.
-Dress the cabbage mixture and toss well.
Peanut Noodles
-1 package soba noodles
-3/4 cup good, unsweetened, unsalted peanut butter (don't use Skippy, the sauce will turn out gummy)
-1 t. grated ginger
-2 cloves finely chopped garlic
-1/4 cup soy sauce
-1 t. red wine vinegar
-pinch of chili, optional
-1/4 cup neutral oil
-1/4 cup warm water
-1/2 cup chopped scallions
-1/3 cup chopped peanuts, optional
-Cook soba noodles according to package.
-For sauce, in a large bowl (to fit the noodles) mix peanut butter, ginger, garlic, soy sauce, vinegar, and chili. Heat oil in a pan until hot and then add to the dressing. Thin out the sauce with water (you may need to use a little more or a little less than is called for) until the sauce is liquid but not watery.
-Add the cooked noodles to the sauce and mix with scallions.
-Serve warm or cold, topped with the chopped peanuts if you are using them.