Cabbage 2 ways

cabbage

 

Harvested a beautifully formed cabbage, enough for 2 meals and devised 2 ways to prepared it.

Slowed cooked with dried shrimp

cabbage with dried shrimp

I do not have a powerful stove like in the restaurant to force flavor out of ingredients in the intense heat, but I feel that slow cooking in medium heat actually can draw out a lot of flavor.

Wash dried shrimp and warm in oil until fragrant, add cabbage and stir-fry gently in medium heat, no need to add water or any seasoning yet. The mild heat will gradually draw moisture out of the leaves and concentrate the flavor.

When edge turns golden, season with salt, mix well and ready to serve.

Raw cabbage with dried fruit and nuts

raw cabbage with dried fruit and nuts

Cut cabbage finely, season with around 1% its weight of salt, white pepper, mix well and rest for at least an hour, or keep in the fridge for later use.

Cabbage will become soft with the salt treatment, mix in thick yogurt or sour cream, dried fruit, walnut and edible flowers like Calendula and Nasturtium.