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