Sautéed Cabbage with Miso and Scallions

March 7, 2015 at 9:16 pm (Alma's faves, B plus, Cook's Illustrated, Cruciferous rich, Derek's faves, East and SE Asia, Monthly menu plan, Quick weeknight recipe) ()


Alma is six weeks old tomorrow, and I’m finally finding a tiny bit of time to do some cooking. Derek brought home a savoy cabbage and a bunch of scallions, and I decided to try this Cook’s Illustrated recipe, even though it calls for green cabbage, not savoy cabbage. The recipe recommends soaking the cabbage briefly to reduce bitterness / sulfurous and provide extra moisture to help the cabbage steam. I wasn’t sure if the savoy cabbage needed this step, but I did it anyway.

INGREDIENTS

  • 1 small head green cabbage (1 1/4 pounds), cored and sliced thin
  • 1 tablespoon white miso
  • 2 teaspoons soy sauce
  • 2 teaspoons rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon sugar
  • 1/8 teaspoon red pepper flakes
  • 2 tablespoons oil
  • 1 onion, halved and sliced thin
  • 1 carrot, peeled and shredded (I didn’t have any carrots so I subbed in a few crimini mushrooms)
  • 1/2 teaspoon salt
  • 1 garlic clove, minced to paste
  • 4 scallions, sliced thin
  • 1 teaspoon sesame seeds, toasted

INSTRUCTIONS

  1. Place cabbage in large bowl and cover with cold water; let stand for 3 minutes. Drain cabbage well and set aside. Meanwhile, whisk miso, soy sauce, vinegar, sesame oil, sugar, and pepper flakes together in bowl.
  2. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onion, carrot, and 1/4 teaspoon salt and cook, stirring occasionally, until crisp-tender, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Transfer onion mixture to small bowl.
  3. Return now-empty skillet to medium-high heat, add remaining 1 tablespoon vegetable oil, and heat until shimmering. Add cabbage and sprinkle with 1/4 teaspoon salt. Cover and cook, without stirring, until cabbage is wilted and lightly browned on bottom, about 3 minutes.
  4. Stir and continue to cook, uncovered, until cabbage is crisp-tender and lightly browned in places, about 4 minutes longer, stirring once halfway through cooking. Remove skillet from heat. Stir in onion mixture, miso mixture, and scallions. Season with salt to taste, transfer to serving bowl, sprinkle with sesame seeds, and serve.
  5. Serves 4 to 6.

My notes:

I had already sliced my cabbage and removed the core, so I tried using 1 pound 2 ounces of sliced cabbage, figuring the core would weigh around 2 ounces. But when I tried to fit all that cabbage in my 12-inch skillet, it would not fit. I think in the end I could only fit in a little under a pound of sliced cabbage. Maybe green cabbage is less bulky, and I could have fit more in?

After cooking the cabbage for 3 minutes without stirring, it had started to burn in quite a few places. Either I had the heat to high or I had let the cabbage dry off too much, since I ended up soaking the cabbage several hours before I finally managed to cook it. (I had to feed and change and entertain the baby in between.) I ended up adding several tablespoons of water to prevent the burning.

I forgot the rice vinegar in the recipe, and had a bit of trouble getting the miso mixture mixed in evenly. So some bites were more miso-y than others. But in general the recipe turned out well. We ate it over brown rice, and both Derek and I enjoyed it.

Cook’s Illustrated has three other variations in this recipe line that I’d like to try: Sautéed Cabbage with Fennel and Garlic (see below), a spicy version with red onion, jalapenos, lime and cilantro (Sautéed Cabbage with Chile and Peanuts), and a pretty basic one with just onion and a little lemon juice (Sautéed Cabbage with Parsley and Lemon). But I probably won’t try them for a while, since my mom thinks I should try laying off the cruciferous vegetables for a week, to see if the baby is any less gassy.

Update Nov 2015 

I tried the version with fennel and garlic this week, and we enjoyed it. It’s a basic recipe, but tasty. Here’s the recipe:

Sautéed Cabbage with Fennel and Garlic

Alma, who is generally not a huge cabbage fan, really likes this recipe. So do I. Even though I screw up the browning step EVERY TIME. I always forget to not stir the cabbage at the start. It’s actually pretty tricky to get the cabbage to brown without burning. But even if you don’t really brown your cabbage, it’s still really tasty. The combination of the salt, the sweet cabbage, the acid from the lemon juice, and the umami from the parmesan–yum. I’ve added this recipe to our monthly menu plan.

I haven’t served Alma the miso-version above, but I hope to give it a try soon. I think she’ll like it, except for perhaps the scallions.

INGREDIENTS

  • 1 small head savoy cabbage (1 1/4 pounds), cored and sliced thin
  • 3 Tbsp. olive oil (divided) [I use less, maybe 2 Tbsp.]
  • 1 fennel bulb, fronds minced, stalks discarded, bulb halved, cored, and sliced thin
  • 3/4 tsp. salt (divided)
  • 2 garlic cloves, minced to paste
  • ¼ tsp. red pepper flakes
  • 2 tsp. lemon juice [I use more]
  • Tbsp. grated Parmesan cheese

INSTRUCTIONS

Green cabbage may be substituted for the savoy cabbage. Soaking the cabbage gets rid of some of the enzymes that produce sulfurous flavors; do not skip this step. If your fennel does not have the green fronds attached, substitute 1/4 cup of chopped fresh parsley.

  1. Place cabbage in large bowl and cover with cold water; let stand for 3 minutes. Drain cabbage well and set aside. Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add fennel bulb and 1/4 teaspoon salt and cook, stirring occasionally, until softened, 8 to 10 minutes. Add garlic and pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds. Transfer fennel mixture to small bowl.
  2. Return now-empty skillet to medium-high heat, add 1 tablespoon oil, and heat until shimmering. Add cabbage and sprinkle with 1/2 teaspoon salt. Cover and cook, without stirring, for about 3 minutes, or until cabbage is wilted and lightly browned on bottom.
  3. Stir once and continue to cook, uncovered, for 2 more minutes. Stir a second time and cook for another 2 minutes, until cabbage is crisp-tender and lightly browned in places. Remove skillet from heat. Stir in fennel mixture, reserved fennel fronds, and lemon juice. Season with salt to taste, transfer to serving bowl, drizzle with remaining 1 tablespoon oil [I omit this step], and sprinkle with Parmesan. Serve.
  4. Serves 4 to 6.

My notes:

I always forget to put in the fennel fronds. I’m not sure how Alma would like them.

I think last time I had more cabbage, maybe 1 1/4 pounds of cabbage after coring? Or perhaps that was the weight of the whole cabbage? I’m not sure. Last time I used a ginormous fennel. There was still plenty of seasoning and room in the pan. I could probably use two normal-sized fennel heads and have both fit in the pan fine. Alma likes to snack on the fennel as “a little appetizer” while she’s waiting for the cabbage to finish cooking.

Last time I served this with quinoa and black-eyed peas (plain, sprinkled with tarragon for adults and nutritional yeast for toddlers) . It made a lovely, satisfying dinner. For a slightly fancier dinner I might serve the cabbage with this delicious 101 cookbooks recipe for black-eyed peas with leeks and tarragon. Alma didn’t care for the leeks or tarragon, so she ended up just eating plain black eyes. But Derek and I both really liked the leek and tarragon combination.

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1 Comment

  1. Tallulah said,

    It’s nice to see that you have found a little time to cook 🙂

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