I love Chinese cabbage because it’s so tender, making it cook quickly and easy to eat. Because it’s a power food, it’s incredibly good for you, especially with garlic and olive oil. I find that even people who don’t love cabbage, like Chinese cabbage, especially cooked like this. Makes 4 – 6 servings depending on the size of the head of cabbage.
Servings: 4 -6 people
- One head Chinese cabbage washed and cut (I cut out the spine and eat separately because it holds more water)
- 1 TBS extra virgin olive oil
- 2 cloves garlic
- sea salt and black pepper to taste
Remove spine (use for another salad) and trim off any rough edges. (The spine contains more water and dilutes the leaves if you cook them together.)
Cut the leaves in half and stack the like-sized leaves on top of one another.
Roll the leaves and cut them on a bias in approximately 1/4″ shreds.
Get a deep and wide saute or fry pan (I prefer a stainless pan).
Cover the bottom of the pan with the extra virgin olive oil.
Grate 2 cloves of garlic right into the olive oil in the pan.
Turn on medium heat.
Add the cabbage as soon as the oil starts to get warm – don’t let the garlic get brown. Immediately move the cabbage in the pan (I use tongs) and cover it evenly with oil and garlic.
Let cook for 2-3 minutes and sprinkle pinch of salt and pepper to taste.
Move and stir the cabbage again. It will begin to wilt and collapse in the pan, taking up much less space (like spinach does when it cooks) – this means it’s done.
Don’t overcook – it only takes about 3 minutes, never more than 5 (if you have a really big head of cabbage).
Keep tasting as you turn the cabbage to adjust your salt and pepper.
Copyright Nourishment Connection 2011