We found this recipe in our always fabulous “Encyclopedia of Vegetables and Vegetarian Cooking.” Please do yourself a New Years favor and buy this book for your shelves at home. As you can see, we ate this alongside some nice long Asian noodles that’d been cooked to perfection and tossed with some sesame oil and sesame seeds. That said, I wouldn’t use these exact noodles. They’re better in soups and we took a gamble and tried them, but they weren’t really good in this context. I’d get some nice stir fry noodles next time and do the same thing with them. It would be much better. We actually made this recipe the night before leaving to go to Ohio for Christmas. We’d done a pretty good job of clearing the house of all perishable items by then. This recipe was very simple, didn’t use a lot of ingredients and wouldn’t use a lot of dishes either. We were totally sold. The recipe you see below is the original from the cookbook. However, we had some extra veggies to use up so we also threw in an onion, two cloves of garlic and a small head of broccoli. I’m not a raving cabbage fan so this was an okay recipe in my book, but not my most favorite. However the next time I’m pressed for time I will give this a shot again.
1/2 small cabbage
2 tablespoons sunflower oil
1 tablespoon light soy sauce
1 tablespoon lemon juice
2 teaspoons caraway seeds
1. Cut the central core from the cabbage and shred the leaves finely.
2. Heat the oil until quite hot in a wok and then stir-fry the cabbage for about 2 minutes.
3. Toss in the soy sauce, lemon juice, caraway seeds and pepper.