Flash-Cooked Cabbage
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Canola oil as needed
- Soy sauce as needed
- 3 or 4green cabbage leaves, torn into 1-inch pieces.
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Preparation
- Step 1
Put a large dry skillet over high heat. Put the canola oil and soy sauce in separate spray bottles. Spray the cabbage with just enough canola oil and soy sauce to coat each piece lightly. When the pan is very hot, add the cabbage and cook for 20 seconds per side; remove.
To Serve
- Step 2
Serve the vegetables with the cabbage and a bit of each of the sauces, along with a small squeeze of fresh lemon if you like. You will have lots of leftover Worcestershire sauce: enjoy it on any grilled vegetable, broiled or roasted tofu or -- putting veganism aside -- roasted meat or poultry.
Private Notes
Comments
Is this recipe part of a greater whole? It makes reference to items that are not on the ingredients list ie: vegetables, Worcestershire sauce, and sauces. The photo shows a whole head of cabbage and the instructions refer to leaves of cabbage. I am confused.
This cabbage recipe is from Bittman's article on a Japanese vegan Worcestershire sauce — http://www.nytimes.com/2012/01/22/magazine/eat-vegetable-tempura-sauce.html. That article provides a veggie tempura recipe, along with this cabbage, as good applications for the sauce.
I am also confused, like Sean and Naomi. Is this part of another recipe?
This is a bizarre recipe. I'm going to all this work for 3-4 cabbage leaves?
10xs better & w'0 fat...dry cast iron skillet only, preheat over med high fill with cabbage sliced as for coleslaw & let sit undisturbed till you 'smell it'! About 7 min. lift to see if slightly charred, evenly flip all only once, let sit another 7ish min., flip again, one ore time for a bit less time! BEST cabbage to do any recipe with!
Cabbage can be done more healthfully and used in MANY applications including the link in another note. Simply heat a DRY CAST IRON skillet on med. high heat as you add thick 'slaw cut' cabbage to it. All types of cabbage work but this is best for the firmer & less tasty ones like green/white & red. Flip every 5 min. +/- as it lightly chars. Done when 'crisp tender' and caramelized. Use as a bed for chili rather than rice, any tasty soup, stew, along w'roasted root vegs.
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