Braised Green Cabbage with Garden Vegetables

November 28, 2006

This recipe can be cut in half by using only half a head of cabbage.

1 head green cabbage, about 2 1/2 lbs, shredded

1 medium onion, chopped or 4 green onions chopped with green tops

1 medium bell pepper, cut into 1/2 inch squares

1 teaspoon crushed red pepper flakes

2 cloves garlic, chopped

1/4 cup olive oil or peanut oil

1 cup water

salt and pepper to taste

Have all ingredients ready before you start to cook. Remove any decaying outer

leaves and wash cabbage; remove core. Remove dark green leaves, cut away tough

ribs, roll together into a scroll and cut across into thin shreds. Set aside.

Cut cabbage into quarters and shred thinly. Set aside separate from dark green

outer leaves. Chop onions and bell pepper and set aside. Peel and smash garlic

cloves with side of knife, chop coarsely, set aside.

Use a large stainless steel Dutch oven or pan with lid or use a nonstick surface

wok. Heat pan over medium high heat for a few seconds until hot. Add oil to hot

pan, immediately add onions and bell peppers and stir for about one minute. Add

shredded dark green cabbage, stir for another 30 seconds. Add crushed red pepper

and garlic, continue to cook and stir for 15 seconds. Do not allow garlic to

brown. Add two handfuls of cabbage stirring for about 30 seconds, continue

adding cabbage and stirring at 30 second intervals until all of the cabbage is

in the pot. Add water, cover immediately and continue cooking for 10 minutes.

Stir occasionally to keep from sticking. Add more water if necessary. When

cabbage is done, almost all of the liquid will have cooked away.

Makes 6 servings.

Make free worldwide PC-to-PC calls. Try the new Canada Messenger with

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November 29, 2006

A J

Love this recipe ... simple ... and looks very tasty. I do not use peanut

oil, but I love Virgin Olive Oil.

Alyssia

-

" AJ " <aj788888

Tuesday, November 28, 2006 12:22 PM

Braised Green Cabbage

with Garden Vegetables

> Braised Green Cabbage with Garden Vegetables

>

> This recipe can be cut in half by using only half a head of cabbage.

>

> 1 head green cabbage, about 2 1/2 lbs, shredded

> 1 medium onion, chopped or 4 green onions chopped with green tops

> 1 medium bell pepper, cut into 1/2 inch squares

> 1 teaspoon crushed red pepper flakes

> 2 cloves garlic, chopped

> 1/4 cup olive oil or peanut oil

> 1 cup water

> salt and pepper to taste

>

> Have all ingredients ready before you start to cook. Remove any decaying

> outer leaves and wash cabbage; remove core. Remove dark green leaves, cut

> away tough ribs, roll together into a scroll and cut across into thin

> shreds. Set aside. Cut cabbage into quarters and shred thinly. Set aside

> separate from dark green outer leaves. Chop onions and bell pepper and set

> aside. Peel and smash garlic cloves with side of knife, chop coarsely, set

> aside.

> Use a large stainless steel Dutch oven or pan with lid or use a nonstick

> surface wok. Heat pan over medium high heat for a few seconds until hot.

> Add oil to hot pan, immediately add onions and bell peppers and stir for

> about one minute. Add shredded dark green cabbage, stir for another 30

> seconds. Add crushed red pepper and garlic, continue to cook and stir for

> 15 seconds. Do not allow garlic to brown. Add two handfuls of cabbage

> stirring for about 30 seconds, continue adding cabbage and stirring at 30

> second intervals until all of the cabbage is in the pot. Add water, cover

> immediately and continue cooking for 10 minutes. Stir occasionally to keep

> from sticking. Add more water if necessary. When cabbage is done, almost

> all of the liquid will have cooked away.

> Makes 6 servings.

>

> Make free worldwide PC-to-PC calls. Try the new Canada Messenger

> with Voice

>

November 29, 2006

PS

A question if I may

You specified stainess steel for the Dutch Oven.... I am in total agreement

.... Why the non-stick surface for the wok? Why not stay safe and healthy

with a stainless steel wok ?

I remember when I bought my first cockatiel in a bird store. The owner

asked where the cage would be. When we told him between the kitchen and the

family room he questiond how much we cook. I told him all the time. He

then asked if I used non-stick surfaces. His advice. Toss them. The gas

that cmes off them each time you heat them could kill the brid if the

ventallation in not great.

Well. It those chemicals can kill a bird, what are they slowley doing to

the person hovering over the pot ? What 'seasoning' are they adding to the

meal that is really not wanted ?

Your decission. I know what mne was. And ... The bird store is not the

only surce to confirm the dangers of non-stick surfaces.