| It's simply amazing how well this spicy Asian cabbage side dish plays with all other world cuisines. Including American. This is also one of those recipes that may sound less than enthralling upon reading, but delivers huge savory thrills once sampled. Begin by adding to a blender or Magic Bullet the following ingredients: 3 chopped cloves of garlic, 6 chopped shallots, 1 chopped small sweet red bell pepper, 1 t. cayenne pepper and about 4 T. of water. Puree until you have a thickish paste. Now heat 3 T. of canola oil in a large skillet over high heat. Add the spice paste to the hot oil and fry carefully for 3 minutes or until everything starts to darken. Work carefully so as not to burn. Add 1 chopped head of cabbage, medium in size. You can either shred the cabbage or cut into 1-inch rough squares. Stir carefully then add 1 t. of salt and 1-2 t. sugar. Cover tightly and cook on a low flame for 10 minutes. If the cabbage begins to dry out, add a tablespoon of water as needed. Taste for seasoning and serve hot or just warm. |
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