Humble. Yet simple and tasty fare for those who massage it with the right flavours. Often all it needs is to be kissed by a hot pan and topped with some butter and salt. My daughter absolutely loves simply sauteed cabbage and so it often appears on our table.
Tonight I thought I'd shake it up, but only slightly (so as not to offend the troops), with the addition of green tea and edamame.
I was inspired after reading an article about Chef Redzepi from the world-renowned restaurant, Noma. The article said that the food he cherished most was cabbage. This floored me. With all the amazing ingredients he had access to- and he loves cabbage! Maybe as much as we do!
The article said that he said he simply cooked it with a knob of butter and the leftovers of his wife's tea cup.
Perhaps it was plain black tea? Or some type of blend?
I decided for this treatment I would use the subtle and lovely floral green tea from T. Next time I may use black tea and no edamame. Ah, let the experimenting begin!
The results tonight? It was declared to be "delicious!"
For the inspiring article about foraging with Chef Redzepi:
http://www.newyorker.com/reporting/2011/11/21/111121fa_fact_kramer
For the tea: http://www.tealeaves.com/p-24-organic-health-well-being.aspx
Here is what happened in the pan:
Green Tea Braised Cabbage with Edamame
EASY
Add more oil and butter if desired. Salting the cabbage properly is essential to taste, don't under-season this dish. The green tea is subtle but lovely. We served this with brown rice and leftover tofu and chicken.
1 tsp vegetable oil (grapeseed, etc.)
1 tsp butter
1/2 cabbage, roughly chopped
1/2 cup cooked and shelled edamame, prepared according to directions
salt
1/4 cup prepared green tea
1. Heat a cast iron or stainless frying pan over medium to medium high heat until hot. Add oil and butter. Add chopped cabbage and saute for a couple minutes, until tender-crisp. Season with salt. Taste.
2. Add cooked edamame and green tea. Reduce heat and simmer for a minute or two. Serve immediately.
