Rice with Cabbage



This picture was the best I could do, because we were all done eating in about 5 minutes and I didn't think about a picture until I realized I would need to replicate this at a later date.

I had a lot of cabbage in my house. I mean really a lot. Brussels sprouts, green cabbage, kale, broccoli, and bok choy. I really needed to start using it up, because definitely not throwing it away. I decided I would fry up all of the cabbages except the green (that's slotted for kraut), but when I picked the Pig up from school, she told me that she had a loose incisor that was bothering her enough that she didn't even want to eat meat (that kid loves meat more than life). I told her that I'd planned to fry the cabbages and serve it over rice. No dice - she wanted soup. This wasn't soup, but it was soupish; more like a dinner porridge.

So I decided to make a soup with cabbages and rice. It was vastly superior to what I'd intended to make, and I would like to make it again. I wish I'd made enough to eat some tomorrow (beyond what I put in her lunch box). Some of the ingredients here are kind of different, so don't sweat the potential need to leave stuff out or sub other stuff in. I hope y'all enjoy this as much as we did!

1/4 cup each: sesame and veg oil
1T lard (omit for a vegan meal)

salt and white pepper to use liberally with each addition

Group 1:
1 stalk diced celery
4 sliced baby carrots
3 cloves of sliced garlic
1T ground coriander

Group 2:
4 destemmed leaves of kale, chopped
juice of 1 lime

Group 3:
1 handful of garlic chives
1 handful of chopped broccoli
1T dried mint (3T fresh)
1T palm sugar
1/4t hot sauce (I used a fermented one, you use what you like)
juice of 1 lime

1 gallon of baby bok choy, trimmed and sliced

2L water
1 8-ounce can of tomato sauce

5-6 handfuls of rice

1 stem of yarrow, minced

Heat a 4Q saucepan with the oils and lard over medium-high heat, then add the first group of ingredients, salt, and pepper, then fry. Once browned, add second group of ingredients, plus salt and pepper, and continue. Once wilted well, add third group and salt/pepper. Once those are wilted well, add the bok choy (also seasoned) and continue to fry until the stems are somewhat softened.

Add the water and tomato sauce, plus, and bring to a boil. When boiling, turn the heat down and simmer for 30-40 minutes. Then add the rice and simmer another 10-15 minutes. Cut the heat and stir in the yarrow. Serves 3-4.

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