I feel like spring is toying with my emotions. It’s playing tricks on me giving me sunshine and warmth for a few days, and then turning cold and wet. We’re not having a fine romance I imagined it to be this year – and I feel led on by the season. I keep saying it’s my favorite season, but I’m beginning to question why? It’s never quite as warm as I remember it – perhaps my memory paints past events in better light.
To all of you who wrote lovely comments to me in my last entry and those of you who reached out personally – thank you. I’m so grateful for your thoughts and wishes and so moved by them. I’m hoping for the best – and time will tell.
With everything that’s been swirling around me recently, I’ve been a bit lackluster in the kitchen. Just not the same energy after a long day of work and a challenging run in the park. I get home with barely enough time to repack my gym bag, make a few calls and read a few pages. I’m still waiting on some news and it makes following most directions a bit of a challenge. With such lazy approach to cooking as of late, my kitchen has seen quite a few peanut butter and jelly sandwiches pass through. I cannot think of a better make-shift meal that comes together in mere seconds, nourishes, fills, and delights. Yes, delights. In fact, I’m pretty much okay having peanut butter sandwiches just about every day. I’m a bit of a peanut butter fanatic, if you must know.
Strangely, however, a food blog where I regale you with tales of my peanut butter consumption doesn’t have quite the same ring to it as a food blog where you see various dishes across your screen. The latter seems more appealing and this is where I need to pick up slack. Despite my resistance to pick up a knife and turn on the stove, not all dishes come with pages of instructions and some cook themselves in mere minute resulting in glorious, comforting and wholesome meals. Like this spicy cabbage. Like peanut butter, I’m afraid I could eat this every day (and have eaten it for many days now).
Ever since attending Molly’s wonderful reading of her beautiful book “A Homemade Life”, I’ve been kind of obsessed with this cabbage. She mentioned it during Q&A and I couldn’t get it out of my head. When I made it, I was floored with how easy and delicious it was. I made more the next night. And the next. And… you get the idea. In fact, as I write this, a gourmet dinner a few hours away, I kind of want to just ditch dinner, go home and make a heaping bowl if this, plop a fried egg on top and eat it with a thick slice of crusty bread. Oh and while I’m being so hedonistic, I’d pour myself a glass of red wine and away we go! And since it’s raining and cold outside, this is the perfect meal for a night like this one. If I am feeling particularly decadent, I would even put some Sasha Dobson on to complete the experience. But, sigh, dinner out awaits me (I should be ashamed to even complain!) and so the cabbage must until tomorrow to be made again.
Cabbage with Hot Sauce
Adapted from Orangette
½ head green cabbage, quartered and sliced into ¼-inch-thick ribbons
½ medium fennel bulb, thinly sliced (optional)
Canola oil, or another oil with a similarly high smoke point
¼ tsp. to 1 tsp. sambal oelek, to taste
Soy sauce, to taste
Salt, to taste (optional)
Place a wok over high heat and make sure it’s well-heated. When the wok is thoroughly heated, working quickly, pour in a glug of oil and then immediately add the cabbage and the fennel.
Stir cabbage and fennel together to coat with oil, and then leave them alone for a few minutes (2 might do just fine), to allow the vegetables to begin to take on some color.
Then add sambal oelek to taste, and stir again. Because the hot sauce can give off spicy fumes, if you have a stove fan you might want to have it on. Some people are mores sensitive to it than others.
Continue to cook the vegetables until they have wilted and have browned in spots. This should happen after a few minutes.
Then add a glug of soy sauce, and stir well again – because soy sauce tends to be quite salty, add less at first and if needed, add more until it tastes right to you.
Serve hot or warm.
Yield: 2-4 servings, depending on if it’s a main or side dish