Cookshare: Cabbage with Jade Sauce just in time for St. Patrick’s Day

cabbage with jade sauce

St. Patrick never tasted cabbage with this verdant sauce…

For any of you who even cooks a corned beef and cabbage meal, the cabbage portion is relegated to a chunk o’ drab, boiled greens. It’s not a pretty sight.

Not this recipe. You are deputized to make this other worldly sauce to shock and awe your diners with color, flavor and something to swirl your fork around. It will elevate your meal and according to my Cookshare rules, is easy-peasy and planned-over versatile.

Try this on St. Paddy’s Day as an inaugural for a steadier fix of dynamic cabbage throughout the year. — Recipe by B. Hettig

 RECIPE: Cabbage with Jade Sauce

Serves 6+

Image source: Bill Hettig. Four ingredients transform into a Japanese sauce
Image source: Bill Hettig. Four ingredients transform into a Japanese sauce
ume plum vinegar
Find at health food stores, large supermarkets or Amazon.com.

Ingredients:

Ume plum vinegar is an inexpensive, sour-salty vinegar located in natural food stores and international markets. It is a Japanese condiment that is the perfect condiment for sweet vegetables; especially drizzled on corn or butternut squash. It will be an active condiment in your Cookshare kitchen.

 

 

green cabbage                      1 LB.            (1/2 med.), quartered, cored, 1/3” wide ribbons

field cabbage
image source: Wikimedia. Field cabbage.

SAUCE:

ume plum vinegar                1/4 cup

vegetable oil 1/4 cup           (bland), not olive

scallions                                  2 cups         (1 bunch), chopped

pepper, fresh ground           1/8 tsp.

GARNISH:

sesame seeds                        2 TBS.         toasted, for garnish

1 Add vinegar, oil, and scallions to a small blender and puree on high speed. Make sure it is pureed. Taste—if too salty and sour, add additional oil.

jade sauce
This sauce is jade colored when using whole scallions. It becomes pink if using just the white part.

2 Cut cabbage into quarters, remove the core, and cut lengthwise into 1/3-inch wide ribbons.

chopped cabbage
Image source: Bill Hettig. A coarse ribbon steams into a bed of jade noodles

3 Use a steamer and cook cabbage for 10 minutes or more, until cabbage is translucent and tender with still some resistance to the bite.

4 Toss with about a 1/4 cup of jade sauce, taste and adjust if needed. Sprinkle with the sesame seeds.

cabbage with jade sauce
Image source: Bill Hettig. Use white or for a glam dish source black sesame seeds

Serve warm or room temperature.

NOTES:

Jade sauce is a versatile, delicious topping for steamed veggies— especially cabbage.

Use raw or toasted sesame seeds. To gild the lily try black sesame seeds!

The jade sauce keeps for up to ten days in the refrigerator. This sauce is potent; toss a little into the cabbage, then taste and adjust.           —Recipe by B. Hettig

ADDITIONS:

Add sliced mushrooms to the steamer, along with the cabbage.

If you use just the white part of chopped leeks, your jade sauce will become a pink sauce!

MASTERY EN PLACE: Mini-food blenders

In the world of kitchen appliances there is a kind of no-man’s land when it comes to small-batch pureeing. A standard blender is too large and a food processor—no matter the size—doesn’t puree. The world now abounds with little instant blenders—Bullet, Ninja, and others— that hold a cup or two of ingredients and make instant purees. Better still, they can be cleaned with a drop of soap and water poured back into the bowl then run for a few seconds to clean. They are inexpensive and a useful investment to make dressings, sauces, ground herbs and spices, and more.

Ninja professional edge blender BL450
Mini-blenders, like this Ninja Pro Edge Blender BL450, make easy work of sauces, dressings, herbs, and spices.

Bill Hettig

Bill Hettig is a self-trained cooking instructor, author, and lecturer for the past 25 years. He offered a whole foods based series at health food stores and his home-based classroom in Winter Park, FL. In 1991 he created a device that ferments vegetables in common canning jars that became a company selling the Perfect Pickler around the world. Bill is retired and does occasional workshops and lectures. He currently resides in Central Florida and Western New York. He blogs on gardening and cooking tips in a sharing economy.

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