Monday, January 11, 2010
The only time I ever eat cabbage is if it's in a slaw of some kind. Otherwise, you wouldn't really see me eat it at all. No wait...there is a Filipino stew that uses the stuff. So I take that back. I would eat it outside of the usually slaw. This was a quick little weekend lunch. From all the holiday eating, I'm taking my fill of some much needed veggies and nutrients and still adding some type of protein into the dish. I was planning on using the cabbage for something else, but I was hungry and I didn't wan to go out and buy something. The sauce of this dish is made from vegetable stock slightly thickened by a little cornstarch. In a way, creating a thick soup. It was a lazy Saturday especially with the nice weather we've had here in LA. Somehow it felt like mother nature skipped winter and went into spring.
1 head cabbage - chopped
1 garlic clove
1/3 medium onion
1 12oz can vegetable stock
1 tbsp cornstarch dissolved in 1 tbsp water
2 c beef, pork, or chicken - sliced - optional
pepper to taste
Heat a little extra virgin olive oil in a pan, saute the garlic clove and onion on medium heat. Add the optional meat and cook them until they are just seared. Roughly 2-3 minutes depending on thickness. Addd the cabbage and saute until slightly cooked. Add the vegetable stock and cornstarch. Bring the mixture to a slight boil stirring occasionally until the stock become thick. Lower the hear and bring to a slight simmer until ready to serve.