Wednesday, October 1, 2008

Sweet And Spicy Cabbage

Whoa, hold on a minute. Just cus I can hear the groans from way down in Oz doesn't mean it's not good! In fact, it's very good. Well, at least to me it is.

As many of you are aware, I tend to experiment a bit. Sometimes in the kitchen even! Most of the kitchen experiments are pretty successful, once in a while something bombs totally, and once in a while something is awesome (like the special meat balls last night).

This one is one of the awesome ones. Provided, of course, that you like cabbage and spicy food. Otherwise, I don't think you'll enjoy this.

But if you're brave and like spicy food and cabbage, then read on.

This whole thing started when I noticed that I had some leftover cabbage the other day (just steamed a bunch, it was very mad) and I didn't want it to go to waste. Hmmmm, I'll just thin slice it (shred) and marinate it in *something* to have on the side tonight with the fish stir-fry.

6 hours go by while the shredded cabbage marinates...

Well, that sure didn't "take" the flavors well. Let me add some more sugar and then simmer the mess.




Ah, ready to have as a side dish!

Not ultra yummy, but tasty.

*The next morning*

*picture dave staggering down the stairs in his robe*

*to feed the birds*

*and the cat*

*dave is hungry*

What's this? Some leftover cabbage! Well, the spices will help clear the sinuses.



*Eat some more*

WOW!!!! That's great! Now I just need to remember how I made it...

Which brings us to:

Dingo Dave's Sweet and Spicy Cabbage

Please note that this is a very ad hoc recipe...

What you need:

1/8 (or so) of a cabbage head, shredded
1/4 cup very thin sliced red onion
1/2 cup fermented white vinegar (never use distilled, I took organic chem and I know where the distilled garbage comes from)
1 cup white wine vinegar
3 or 4 cups haitch-too-o (water)
2 tsp grated ginger
2 cloves crushed garlic (or 2 tbsp of the jarred stuff)
1 to 4 tsp chil(l)i flakes (just how hot do you like it?)
1 cup raw sugar

What you do:

This is so easy. Even you blokes or blokettes that can't cook can do this!

Put everything EXCEPT THE CABBAGE AND THE ONION in a saucepan. Whisk the heck out of it so the sugar is dissolved. Crank on the burner and simmer for 15 mins (stir it once in a while, eh) and then let take it off the heat. Toss in the cabbage and onion, cover, and let it sit for a few hours.

A few hours later, turn the heat back on. Boil it till there's almost no liquid left. Strain off the liquid. Let the cabbage and onion cool, then cover and toss that puppy in the fridge till the next day (or even two).

If you like spicy and if you like cabbage, then this is awesomely good!


Arvay said...

Yum! I like to do that with a mixture of turnips and carrots, too!

Alaskan Dave Down Under said...

Sounds tasty. I'll have to add some turnips and carrots next time.

What I like to do with carrots is put them in a jar that has the marinade from green olives and add a bunch of chili flakes. Just make sure you peel the carrot slices first or they'll turn black. Two weeks later you have some really spicy marinated carrot slices.

Arvay said...

Oo good idea!