It’s that time again! It’s Monthly Swap time with Momma Young at Home. This is our second recipe swap and the second time she’s had an ingredient in her recipe that I have grown to love after making her dish. Last month it was kale and my previous experience with kale wasn’t good. This month it’s cabbage. This proves that trying the way someone else prepares a dish can give you an entire new outlook on something you’ve never liked or grew tired of.
Be sure to link up your recipe below, find a friend to swap recipes with and meet us here every month to link up, comment and visit the other links.
1 large Cabbage sliced
2 tsp olive oil
2 celery ribs chopped
2 carrots diced
1 Tbsp Red Pepper Flakes
1tsp Garlic Powder (or Garlic Salt)
1tsp Ground Cinnamon
1/2 tsp Cumin
1 tbsp Soy Sauce
1Tbsp Butter (optional)
1 cup Chicken Stock
The recipe also called for turkey bacon, but since I was using it the follow day for egg rolls I decided not to add the bacon. For chicken both…instead of using store bought chicken broth I used some broth from chicken that I boiled for my NewYork for dinner.
Directions: In a large skillet pour in olive oil and let heat. Add the chopped celery and carrots.
Cook until the celery and carrots become tender.
Add scallions and all the seasoning to the dish and sautee for a bit. (Let the flavors get to know each other.)
Start adding chopped cabbage handfuls at at time. It will look like there is way too much, but it will reduce. Once all cabbage is in the skillet add a 1 cup of chicken stock, butter and cover with lid. Keep an eye on your cabbage and stir every few minutes. Cabbage will be reduced by half. I also don’t cook my cabbage long because I like a bit of a crunch and another reason I love cooking it in a skillet. Anjanette suggested using it for egg rolls and that’s exactly what I’ll do tomorrow. If you try this dish or any other dishes on my blog be sure to let me know. Love to hear how much you enjoyed it.