Whether you boil, stuff or braise it, cabbage is a canvas. We chew into eternity as we become Cabbage Heads and discover that this beloved of brassicas will one day save us all. Get ready to ooh and ahh.

Cabbage

This is more of a method than a recipe. Cut green cabbage into rough one-inch squares. (A quarter-head of cabbage makes a good side dish for two people.) Prepare a teaspoon or two of minced ginger. Pour one tablespoon each of soy sauce and rice wine into a small bowl.

Heat a wok or skillet over high heat. Add the oil and heat until you see a wisp of smoke. Add the cabbage and cook, stirring every 30 seconds or so, until well browned and a bit charred in places, reducing the heat slightly if necessary. Add the ginger and stir to combine. Drizzle in the soy sauce mixture, reserving a little and tasting for a good level of salt. Cook until the soy sauce and rice wine has evaporated. Stir in 1 teaspoon rice vinegar and serve

Links:

• All About Braising: The Art of Uncomplicated Cooking - Kindle edition by Molly Stevens. Cookbooks, Food & Wine Kindle eBooks @ Amazon.com.
• Stuffed cabbage in the troo style | Good Food Channel
• Spilled Milk: Episode 130: Coleslaw
• Out of love | Orangette
• Salvadoran Cabbage Relish (Curtido) Recipe | Bon Appetit
• Spilled Milk: Episode 7: Irish Spring
• Outline of a Theory of Cabbage | Orangette
• Simple Red Cabbage Salad with Lemon and Black Pepper

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