I made this a couple of weeks ago as a side dish. My main dish was a little light so I figured that it was probably okay to go with a side dish. My daughter is going through a phase anyway in which the number of dishes on the table is important to her. If I serve a one-dish meal she gets very sad. "What, only one dish?" she'll pout. I had some vegetables left over in the refrigerator from other recipes that never got made. I'd planned to make a bunch of recipes for some classes I was scheduled to teach that weekend and then Snowmageddon hit. The Commonwealth actually shut down all of the roads and I had all of this meat on hand that I had to use up... the vegetables had a longer shelf life so they got pushed off. I threw this together to use up some of the leftover vegetables and this is what I came up with.
It was actually pretty good, if I do say so myself. It wasn't anything to set the world on fire but it was tasty, and the celery gave it a nicely satisfying crunch.
Cabbage with Celery and Onions (serves 4; approx. $1.48/serving)
1 head Savoy cabbage, cored and chopped
2 onions, chopped
2 tablespoons olive oil
1 bunch celery, washed and chopped
1 tablespoon caraway seeds
Equipment:
- Large wok
- Heat the oil in the wok.
- Add the onions and cook until browned.
- Add the celery. Cook until the celery is beginning to take on a bright color.
- Add the cabbage. Cook until the cabbage is beginning to wilt. Do not overcook or your kitchen will smell like the third ring of Hell.
- Add the caraway seeds, transfer to a serving vessel and serve.
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