When I think of comfort food I think of creamy mashed potatoes, macaroni and cheese, my Oma's carrot cake, and lately, cabbage with hot sauce. I know, it's totally weird, and a lot of people don't even like cabbage, that it brings up memories of funky smells and watery soup, but if you are like me, and happen to love cabbage, then have I got a recipe for you. Even if you don't like cabbage, give this a shot, because it might change your mind. This recipe, which comes from Molly at
Orangette, has fast become a staple for me on those nights when I want something comforting and delish, but don't have the time or energy to make anything involving more than 5 or 10 minutes of my time. A minute spent chopping up the cabbage, a quick toss in the wok with a couple of ingredients, a fried egg (yolk kept soft and runny thankyouverymuch) thrown on top, and dinner is on done. It really couldn't be easier or faster.
½ head green cabbage, quartered and sliced into ¼-inch-thick ribbons
Canola oil, or another oil with a similarly high smoke point
¼ tsp. to 1 tsp. sambal oelek, or siracha to taste
Soy sauce, to taste
Salt, to taste (optional)
Place a wok over high heat. Let it heat thoroughly; it should even smell hot. Working quickly, pour in a glug of oil and then immediately add the cabbage. Stir briefly to coat with oil, and then leave it alone for a minute or so, to allow the vegetables to begin to take on some color. Then add sambal oelek or siracha to taste, and stir again. (If you have a hood over your stove, turn on the fan! The hot sauce gives off spicy fumes.) Continue to cook until the vegetables are browned in spots and wilted. It won’t take long. Then add a glug of soy sauce, and stir well again. Taste, and season with more soy sauce or salt as needed.
Serve hot or warm.
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you had me at fried egg...why do they make everything so delicious?? Thanks for the recipe...I will def try!
ReplyDeletethe other night i made lentils with sauteed swiss chard and topped it with a fried egg, a perfect dinner! i'm with you on lovin some cabbage, i've been really into napa and savoy cabbage. i prepare either kind with shallots (i sautee first, until tender then add the cabbage)then add some rice wine vinegar or sherry (cook for a minute or two after adding). so comforting!
ReplyDeletei truly feel that if people ate fried eggs more often, the world would be a better place.
ReplyDeleteWe are getting cabbage in our CSA tomorrow. I'll try this amazing comfort food...which will be maybe the 2nd time i've cooked with cabbage.
ReplyDelete