But we're at the end of cabbage season now and even though I have more than one cabbage recipe, there's no way we want to eat cabbage much right now because we're tired of it. So I'll give lots of variations here, but only show it once. I'm cabbaged out.
Here's my basic recipe:
2 tablespoons oil
4-6 cloves of garlic, sliced or minced
1/2 head of lettuce, chopped
1 tsp or so of salt
Those are the basics. I'll describe variations below.
|Heat your oil and toss in the garlic. You can add sliced or ground pork or chicken at this point, and/or sliced garlic, and/or broken pieces of star anise, and/or mustard seed. Or anything other meat or larger spice you like.|
|Here's the cabbage. It's about the same size here as in the US. The type changed a few weeks ago to a greener cabbage. It was whiter through the winter. The greener heads aren't as densely packed and the leaves aren't as thick.|
|Slice in half and remove the center stalk. You can save that for something else, like laghman, but that's a little much for me. Half a head is generally about right for my family. A whole head makes a lot of cabbage for one night.|
|Cut the 1/2 head in half, then in half again.|
|And slice thinly, or not so thinly, as you please.|
|And dump it all in your pot when the garlic starts to smell good, or when the meat has changed color, if you used that. Stir that around a bit.|
|I forgot to get a picture after it finished cooking, but here's an idea of what it looks like after a few people have eaten some. It cooks down quickly. Yum.|