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| cabbage |
When we buy cabbage in the market, it is
only the light green, tightly rolled up ball of leaves that is being presented.
Actually there are a number of thick, dark green outer leaves that covered the
heart.
When growing cabbage at home, it is such a
waste to throw these outer leaves away. So I stew them in a rich sauce, which
goes well with the "meaty" texture of the leaves.
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| thick cabbage in rich dark sauce |
1. Cut thick leaves into pieces, stir-fry
in coconut oil with slices of garlic and ginger until soften. Season with soy
sauce, balsamic vinegar, a couple of star anise and cloves, add a few dates or
prunes for sweetness and thickens the sauce.
2. Cook at low heat for half an hour, let it cool down and reheat to
concentrate the sauce.
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