Cabbage & Bok Choy

Cabbage – Green
There is a good recipe in the Joy of Cooking for coleslaw. It contains mayo, sugar, worchestire sauce, and a bit of vinegar. I make the dressing with these things but I don’t measure.
There are tons of recipes for stuffed cabbage.

Cabbage works well shredded in regular salad if you don’t use too much.
Stir fry cabbage.

Steamed Cabbage
Quarter the cabbage into wedges. Steam or drop in boiling water for a few minutes. Drain and serve with butter, pepper and a pinch of salt. This is what Drew loves after traveling. He refers to it as clean food.

Oriental Coleslaw
1/2 green cabbage-shredded
1/2 red cabbage-shredded
2 large carrots- shredded
4-5 green onions- chopped
1/4 c. rice vinegar
2 T soy sauce
2 T oil
1 1/2 T sesame oil*
1 1/2 T grated fresh ginger
pinch of sugar
pinch of red pepper flakes
Mix all the vegetables. Mix everything else. Toss together and let sit for at least a 1/2 hour before eating so the flavors mingle.
*CHECK your sesame oil before you use it. I have found that sesame oil turns rancid very easily. I always smell it before I use it. More than one dish has bee ruined at my house from old sesame oil. Now I generally split a small bottle with a friend so that it does not happen.

Hot-And-Sour Cabbage Salad
1 lb Chinese or green cabbage thinly shredded or sliced
1/4 cup rice vinegar
4 baby leeks or green onions, thinly sliced
1 T minced peeled fresh ginger
1 t sugar
1/2 to 3/4 t dried hot red pepper flakes
Put cabbage and onions/leeks in a large bowl.
Bring vinegar, ginger, sugar, and red pepper flakes (to taste) to a boil in a small saucepan over moderate heat, stirring until sugar is dissolved.
Pour hot dressing over cabbage, tossing to combine.
Recipe from: Gourmet Magazine
Red Cabbage
Sautéed Red Cabbage
This recipe is from a German woman I met at another market. She is a wonderful woman with an excellent red cabbage recipe. Save this one for Thanksgiving. It is great with turkey.

2 T. olive oil
1 onion chopped small
1 head red cabbage –cored, and chopped into coleslaw like pieces.
Apples –2 or more Chopped “ More than you can possibly imagine!!”
Cider Vinegar several tablespoons
In a hot frying pan of olive oil sauté the onion until limp. Then add the red cabbage and a bit of salt, sauté until it is soft, maybe 10 min. You may need to add a drop of water and cover so it steams a bit. It depends on the cabbage. Add the apples, vinegar and a little sweethner (honey or maple syrup) if apples are very sour; cook until all items have mixed well. It will be sauerkraut like in texture. One of my very favorites.

Bok choy
Thai Bok Choy
2 t. peanut oil
1/4 t. red pepper flakes- use sparingly they heat up fast. (I hope you can use the hot peppers you dried last year.)
1 bok choy trimmed and chopped
1 can coconut milk -you may used reduced fat
1 t. fish sauce. If you do not have this use salt -1/4 t.
Heat the pepper flakes in the oil. Add the bok choy and coconut milk.
You may add cooked shrimp or chicken and serve over rice

Sherry Bok Choy (Friend at Market)
Chop Bok choy into a baking dish
Drizzle with Sherry and raspberry vinegar
pinch of salt and pepper

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