<–My dear friend Parisa posted this very recently on facebook. It’s the dead of winter.
I don’t get it. My nose is running, I’ve got the average toll up to two layers of socks a day, and my skin is whiter than unrefined sugar. (I guess that makes it refined sugar?)
I feel like a polar bear. And in cold times, I want to eat cozy food: things braised, hearty, yet healthy. Which brought to mind cabbage the other morning when I awoke without the slightest idea if there was even any space between the entry way to my nasal passage and the back of my head. Stuffed up.
However, when I think of cabbage I think of Beatrix Potter. That’s sweet, but not exciting.
When I think of ginger, caramel, and hot sauce I want to sweat a little. In a good way.
So, the two had a playdate and this was born. I’m on round three right now. Yum.
ginger braised cabbage
Print recipe| Serves | 4-6 |
| Prep time | 10 minutes |
| Dietary | Corn Free, Dairy Free, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegetarian |
| Meal type | Lunch, Salad, Side Dish, Snack, Starter |
| Misc | Child Friendly, Pre-preparable, Serve Cold, Serve Hot |
Ingredients
- 2 tablespoons sesame seed oil (you can use grapeseed or another neutral oil if you have a sesame allergy)
- 1/4 onion (divided)
- 3 cloves garlic (minced)
- 2 teaspoons grated fresh ginger
- 1 apple (cut into small cubes, peeled or unpeeled, your choice)
- zest of1/2 lemon
- 2 tablespoons honey
- 1/2 tablespoon tamari (gluten-free soy sauce)
- a few dashesyour favorite hot sauce
- 1 large curly cabbage (cut into thin strips with either a sharp knife or a mandolin)
- 1/4 cup high quality apple cider vinegar
- 3/4 cups water
- 1/8 teaspoon dried thyme
- 1 tablespoon fresh cilantro or parsley (chopped (optional but a nice herb flavor))
- salt to taste if needed (taste at the end of cooking as your liquid will reduce down and increase saltiness)
Directions
| Step 1 | Heat 1 tbs. oil or fat over medium heat in large pot. Add onion, sauté for about 3-4 minutes, until edges are coloring and caramelizing. Add garlic and ginger. Sauté another minute, until aromatic. Add honey and lemon zest. Cook for 30 seconds to start a caramel. Once starting to turn more brown, add apple. Stir to coat. Let cook for another 2 minutes, or until the caramel is a deep amber brown, not dark brown and burnt. |
| Step 2 | At this point add tamari, hot sauce (optional), another 1 tbs. oil and your cabbage strips right away. Coat with caramel, and cook for 2 minutes, until heated through. Add apple cider vinegar, increase heat to high, and reduce until there is no liquid at the bottom, about 1-2 minutes, stirring to coat cabbage evenly. Immediately add water, thyme, and optional fresh herbs. Bring to a boil, stir cabbage a few times to bring the bottom pieces to the top, cover, and reduce heat to low. |
| Step 3 | Cover and simmer, stirring occasionally to bring the bottom pieces to the top, for minimum 1.5 hours. If the water is running out at the bottom, add a bit more. At the end there should be a bit of water left, so if you braise it for 3 hours, you’ll have to add water half way through at the least. |
