So here we are in the lean weeks of late winter early spring. This can be a challenging time for folks who are feeling winter weary and craving lightness. As a local eater, it’s time to use what we’ve stored and that can feel a tad uninspiring. In the New York Times Magazine Mark Bittman offers up a dozen cabbage recipes. More cabbage, you say? Yet Bittman has a magical way of making the humble crucifer something you want to run to the kitchen and prepare. He offers four modes of prep: braised, raw, soup & stir-fried, with three recipes in each category. And I feel compelled to make them all. That’s Bittman magic.
|Stir Fried Cabbage with Turkey and Peanuts|| |
Author: Mark Bittman
- 1 tablespoon neutral oil
- 8 ounces ground turkey
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 small napa cabbage, shredded
- handful of peanuts
- handful of scallions
- soy sauce or tamari
- Put neutral oil in a large skillet over high heat. When hot, brown 8 ounces ground turkey, then add 1 tablespoon each minced garlic and ginger, and cook for 15 seconds; add shredded Napa cabbage (1 small cabbage) and cook, stirring, until soft and slightly brown, 5 or 6 minutes. Add a handful of peanuts and cook for another minute. Turn off heat, and stir in 1 or 2 tablespoons soy sauce. Season with salt if needed. Garnish: Scallions.
I made one change to the original recipe by using ground turkey instead of ground pork. You could also make this vegetarian/vegan by subbing tempeh for the turkey.
EAT WELL AND BE WELL