Thursday, November 20, 2008
Once I got that red cabbage going last night, I was in the mood for more. I had seen a bunch of recipes using red cabbage in a slaw, with all sorts of interesting dressings, some Asian inspired. Sounded good -- I was set. But when I got home, it was COLD...and I wasn't going to munch on cold cabbage. So I thought, why not warm it up a bit. Just a light saute, heat it through, done.
So I took that pile of ingredients you see up there: red cabbage on a rough chop, cilantro, ginger, carrot, little bit of jalapeno, and dumped it all in at once to a heated skillet with a little olive oil, and sauteed just for a couple of minutes, till the veggies brightened and were warm...barely starting to wilt. A pinch of salt, some sesame oil and rice wine vinegar, and I had a tasty side dish to go with the leftover steak and couscous.