- 4 cups of red cabbage, roughly chopped into square-ish chunks (about half a head)<\/li>
- About 1\/2 tbsp oil<\/li>
- 1\/2 tsp salt<\/li>
- 1\/4 cup water<\/li><\/ul>\n\n\n\n
Let’s do it!<\/h3>\n\n\n\n
- Red cabbage is pretty wrinkly. It folds in on itself, making the leaves hard to separate. Take each chunk and pull the leaves out by hand. You don’t need to be very thorough, it’s just so the pieces will cook evenly.<\/li>
- Heat up the oil in a pan\/wok on medium-high heat. I used schmaltz (leftover grease from roasting a chicken) to give it a bit of tasty chicken flavour.<\/li>
- Add the cabbage and stir to coat each piece in oil, about 2 minutes.<\/li>
- Add the water and salt. <\/li>
- Cover for 5 minutes to steam.<\/li>
- Release the lid and toss the cabbage around the pan. Give the cabbage a taste. If you like your cabbage softer, add more water and steam for a few more minutes. Otherwise, keep tossing. In about 5 minutes, the water will all evaporate and you’ll start getting a slightly roasted, caramelly smell. Once you start seeing a bit of char in some of the leaves, you’re done!<\/li><\/ol>\n\n\n\n\n\n
![\"chopped](\"https:\/\/www.elainekwok.com\/lunchlainey\/wp-content\/uploads\/2020\/12\/red-cabbage-2-1024x1024.jpg\")
Red cabbage in the wok, tossed in some grease.<\/figcaption><\/figure>\n<\/div>\n\n\n\n \n![\"Red](\"https:\/\/www.elainekwok.com\/lunchlainey\/wp-content\/uploads\/2020\/12\/red-cabbage-3-1024x1024.jpg\")
Cabbage is steaming in the wok for a few minutes.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":" I’ve become a bit obsessed with this vegetable. It’s sweeter and thicker than green cabbage. Plus, it tastes great cooked or raw! Here’s a quick, simple recipe that gives you a mellow and crunchy side dish. Time: 5 minutes prep, about 10-15 minutes cooking.Servings: 3-4 Ingredients: 4 cups of red cabbage, roughly chopped into square-ish… <\/p>\n