Sauteed Green Cabbage with Carrots and Thyme
Prep Time
15 minutes
Prep Notes
Simple to make, this dish plays up the sweetness and crunch of lightly cooked green cabbage. Overcooking can destroy that sweet taste. The ume plum vinegar splashed on after cooking adds a tart and tangy dimension.
Cooking Time
12 minutes
Yields
4 servings
Ingredients
1 tbsp Extra Virgin Olive Oil
2 carrots, julienned
4 inches daikon radish, quartered lengthwise and cut into 1/3” slices ( Daikon radish looks like a large white carrot - not to be confused with parsnips. It can usually be found in health food stores, Whole Foods, or Asian markets. If you can’t find it, don’t worry, just omit it or use 3-4 red radishes.)
4 scallions, white and green parts, thinly sliced on the diagonal
6 cups finely shredded green cabbage (I do this in the food processor)
Salt to taste
Large pinch of dried thyme
2 tbsp water
1 teaspoon ume plum vinegar, or to taste
Directions
- In a large skillet, heat the oil over medium high heat.
- Add carrots and daikon and cook for 1 minute, stirring constantly.
- Add cabbage and toss to coat with oil. Stir-fry for 2 minutes. Sprinkle with a pinch of salt, and add thyme and the water.
- Cover and cook for 6-8 minutes, stirring occasionally, until cabbage is tender, but not overcooked. Reduce heat slightly, if necessary, to avoid burning.
- Season to taste with ume plum vinegar, and serve hot.
Credit
Adapted from Greens, Glorious Greens by Johnna Albi & Catherine Walthers
