Saturday, December 3, 2011

Pickled Cabbage

Our CSA box seems to think we should be eating cabbage right now. The problem is, I'm not a huge fan of cabbage for the sake of cabbage. Luckily, if you cover it in enough tasty seasoning, I think it's delicious (or I can't taste the cabbage at that point!). The recipe below claims to make 4 servings, but I'm not sure how 2 cups of cabbage plus some red onion can be a serving! I didn't have fresh grapefruit on hand, so I just threw in some juice that was sitting in the fridge. Even without the grapefruit juice though, the mix is quite nice. I also substituted chili powder for harissa because I didn't have the time to make it. Next time, I will do this recipe right. Don't skip on the basil and cilantro on this!

One year ago: Spicy Red Beef Curry
Two years ago: Egg Drop

Pickled Cabbage (from The Soul of a New Cuisine)

1/2 cup white wine vinegar
1/4 cup soy sauce
1 cup water
1/2 cup sugar
1 small red onion, thinly sliced
2 garlic cloves, minced
1/4 cup dry-roasted peanuts, roughly chopped
1 tbsp peanut oil
1 tsp Harissa
1/2 head Napa cabbage shredded (about 8 cups)
1 grapefruit, peel and pith removed and segments sliced, juice reserved
2 sprigs basil, leaves only, chopped
2 sprigs cilantro, chopped
one 2" piece ginger, peeled and grated

1. Combine vinegar, soy sauce, water, and sugar in a small saucepan and bring to a boil. Transfer to small bowl and let cool.
2. Add onion, garlic, peanuts, peanut oil, and harissa to vinegar mixture and stir well.
3. Put cabbage in a deep baking dish or large bowl and pour mixture over it. Toss to combine.
4. Cover and let stand for 10 minutes.
5. Drain cabbage and transfer to large bowl. Add grapefruit segments and juice, basil, cilantro, and ginger, tossing to mix.

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