Two quick cabbage recipes to cook with ginger and mustard

Filed under: Recipes — Artflux at 9:45 am on Saturday, September 22, 2007

Gingered Cabbage

Makes 4 servings
Time: 30 minutes

2 tablespoons peanut or other oil
1 head cabbage about 1 1/2 pounds
cored, shredded, and chopped
1 tablespoon minced garlic
Salt and freshly ground black pepper to taste
1 tablespoon peeled and minced or grated fresh ginger
Juice of 1 lime
Minced fresh parsley or cilantro leaves for garnish

Place the oil in a large, deep skillet over medium-high heat; wait 2 minutes, then add the
cabbage. Cook, stirring occasionally, for 5 to 10 minutes.
When the cabbage is limp but not mushy, add the garlic, salt, and pepper, and cook another 2
minutes, stirring.
Add the ginger and cook another minute. Drizzle with the lime juice, garnish, and serve.

Cabbage in Mustard Sauce

1 1/2 pounds green cabbage
1 teaspoon finely minced garlic
2 whole cloves
1 tablespoon unsalted butter or margarine
Freshly ground black pepper to toste
1/2 cup finely chopped onion
2 tablespoons dry mustard

Cut the cabbage into quarters. Cut away and discard the core. Cut the cabbage quarters into thin slices. There should be about 14 cups. Drop the cabbage into enough boiling water to cover. Cook

Heat the butter or margarine in a casserole large enough to hold the cabbage. Add the onion and garlic and cock until wilted. Add the cloves and the cabbage. Add a generous grinding of pepper. Cook, stirring, for about S minutes, or until the cabbage wilts. Add the cream and mustard. Stir. Cover and cook for 10 minutes.

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