Episode 366: Cabbage

Whether you boil, stuff or braise it, cabbage is a canvas. We chew into eternity as we become Cabbage Heads and discover that this beloved of brassicas will one day save us all. Get ready to ooh and ahh.
366 cabbage https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/foZc3q9x.jpg
STIR-FRIED CABBAGE
Cabbage
Ginger
Soy sauce
Rice wine
Vegetable or peanut oil
Rice vinegar
This is more of a method than a recipe. Cut green cabbage into rough one-inch squares. (A quarter-head of cabbage makes a good side dish for two people.) Prepare a teaspoon or two of minced ginger. Pour one tablespoon each of soy sauce and rice wine into a small bowl.
Heat a wok or skillet over high heat. Add the oil and heat until you see a wisp of smoke. Add the cabbage and cook, stirring every 30 seconds or so, until well browned and a bit charred in places, reducing the heat slightly if necessary. Add the ginger and stir to combine. Drizzle in the soy sauce mixture, reserving a little and tasting for a good level of salt. Cook until the soy sauce and rice wine has evaporated. Stir in 1 teaspoon rice wine and serve