{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
Sesame Cabbage

2 Tablespoons Sesame Oil (or Olive Oil)
2 Tablespoons Sesame Seeds
1 Head Green Cabbage
3 Fat Cloves Garlic
1 Large Thumb Ginger
2 Tablespoons Soy Sauce.

Remove any of the dark coarser leaves from the outside of the cabbage.
Discard only if brown or withered.
Lay them on top of each other and cut out the central stem.
Then roll the leaves up together and shred as finely as you can.
Cut the remaining head in four and cut out and discard the central core.
Again shred each quarter finely.
Rinse all the shredded cabbage and shake dry.
Put the oil in a large pot on the heat and scatter in the sesame seeds.
Let these fry for a few minutes until they darken a little and then put the heat down low. (You will get a delicious Sesame smell from these)
Peel the garlic and ginger and grate the ginger and finely chop the garlic into the sesame. Let these cook for 3 mts to soften.
Increase the heat and add in the shredded cabbage a handful at a time.
Once each handful has wilted add another until it is used up.
Stir in the Soy sauce.
Then just cook for a few minutes, if the cabbage is finely shredded it will be tender in a minute or two. Taste to check. Its nice with a little bite remaining.

This is delicious with the Roast Salmon.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef