I am currently overwhelmed with napa cabbage. By my estimates this dish only used 1/6 of the cabbage in my fridge (about half a small, 12 oz, cabbage) but it did use all the remaining carrots (so much for carrot cupcakes, hopefully Tuesday will bring carrots). I’m also plotting who I can give some veggies too, of course I always forget that I’m overwhelmed by veggies on pick-up day and am just excited to see what we get this week. Then I get home, can’t fit half of it in the fridge and get completely overwhelmed by so many veggies and not enough people to eat them. Hopefully I’ve started early enough this week to be ready (ie nearly empty fridge) for Tuesday. Not that the fridge is empty, it is just that now I can see the back of it and we worked through several of the cheeses in our cheese bin this weekend. Oh yes, this dish was rated “I’d eat it again, but probably wouldn’t request it” by TheHusband.
Sesame Carrots on a Bed of Soft Cabbage from Vegetable Heaven by Mollie Katzen
It is recommended that you cook this in two pans so that each portion of the dish finishes around the same time. For that reason I restructured the ingredient list to reflect the two separate pans. But my verbal directions will read as you cook. You also want all the vegetables cut and the various seasonings and condiments at the ready. Once that stuff is done the recipe is pretty easy (but not her mythic “15 minute prep” easy).
- 1 t vegetable oil
- 6 c chopped napa cabbage
- 3 c quartered and sliced onions (I used 1 onion)
- 1/2 t salt
- 2 t chinese sesame oil (I used toasted)
- 3 cups baby carrots (or you know thick matchstick cut carrots)
- 1/2 t salt
- 2 T rice vinegar
- 2 T honey
- 2 t tahini
- 1 clove garlic, minced