Anthony Ewell said:Anyone have any favorite ways to prepare cabbage?
(please no season mixes, unless you have the recipe
to the mix.) Also, bear in mind that I am an amateur,
so please not so complicated!
I put caraway seed in the water if I boil, but I prefer to steam. It is
very very tasty as gado gado, which is good hot, cold or lukewarm:
one small califlower
1 small green cabbage
1 cup string beans
1/2 cup bean sprouts
3 medium potatoes
3 medium carrots
(I usually don't use the sprouts)
Cut the cabbage into 1/4-1/2 inch strips, the
caulif into medium
florets, slice the others (I leave beans
whole...also I like to through
in frozen edame near the end). Steam the
veggies. The potatoes (and yams
are good too) will take awhile, so either start
them first, or do them
in a seperate pot. Steamed taters are more firm
than boiled, but the
latter could be used, especially for little
mouths used to mushy taters.
The sauce is poured over these veggies when
they are slightly cooled,
so it is more a lukewarm dish, which is fine for
little mouths and
summer food as well.
The sauce could be made in a chili-less version
for the littleones, too.
1 cup raw skinned peanuts (I get plump valencias
at the local co op)
Fry these over medium heat in 4 T peanut or
other oil until browned and
crispy. Drain on paper towel, let cool a bit so
it won't melt any thing
plastic, and then grind in blender/blender
substitute. I like to leave a
little chunky in it.
Separately in the blender, grind 2 cloves garlic
(or more) 4 shallots or
a small onion, 0-4 fresh red chilis, or soaked
dried ones, a teas of
sugar, salt and pepper with enough water or
broth to make this into a
smooth paste. Fry this paste in 2 T oil for a
minute or two, until you
start to smell the garlic coming up, add a
little under 2 cups water,
bring to a boil, add the ground peanuts, and
simmer until thick and
smells cooked (this takes very little time).
Pour this over the veggies and serve.