The Chinese cabbages right now are so wonderfully green and lush. Usually I make different salads out of them or use them in warm dishes. They are really cheap and contain loads of calcium, vitamin C and fiber. But the thing with Chinese cabbage is that I'm always left with these firm white stems that I don't want to use in raw salads. So basically they just sit in the fridge until I throw them away. Is this sight familiar to you?
But this time I had three of these ends, so I couldn't bring myself to waste them. Instead I decided to create a delicious recipe that is perfect with rice or any other side dish you favor. I will never throw them away again :) When I finished photographing this dish, I instantly devoured a whole portion and loved every bite. I hope you will too!
PS! If you want a heartier dish, feel free to add some chickpeas or other legumes or soy products.
Serves: 2 - 3 people
- 2 Tbsp oil
- 1 ½ lbs (about 10 cups) / 650 g Chinese Napa cabbage
- 3 large garlic cloves
- ½ tsp ground black pepper
- 2 tsp (unrefined) sugar
- 2 tsp apple cider vinegar, white wine vinegar or rice vinegar
- 2 Tbsp soy sauce or tamari
- 2 Tbsp tomato sauce
Directions:
Heat up a large pan (a wok pan would be perfect). Add oil and sliced cabbage. Cook for a couple of minutes, until the cabbage starts to get slightly golden brown. Add thinly chopped garlic, pepper and sugar. Cook for a minute. Add vinegar, soy sauce and tomato sauce. Cook for a couple of minutes, until there's less liquid. Serve with rice or any other favorable side dish.
