December is here, which means limited options at the farmers market for those of us living in the east coast. It’s literally red cabbage, broccoli, cauliflower, and squash all winter long. I love adding red cabbage to recipes, and tend to enjoy red cabbage shredded and raw over warm dishes for an extra crunch. This time around I sauteed it just a bit, so the cabbage softens up a bit but also retains that crunch.
The result is this spicy, savory Sesame Sauteed Red Cabbage. Not sure if it’s just me, but I like to throw toasted sesame seeds on any Asian-inspire dish. It adds such a delicious toasty flavor to foods, and that’s exactly what I did here. This recipe goes great as a side dish to any meal you’re enjoying. This week I enjoyed it with this Curry Coconut Chickpea Dish!
Let’s get started! In a large pan, heat the oil and add the garlic. Saute for a minute, and then add the chili paste and soy sauce. Mix in, and add the shredded red cabbage. Saute for 4-5 minutes, mixing occasionally. Once done cooking, place the lid and allow the heat to further cook the cabbage for another 3-4 minutes. You want the cabbage to be tender but also crunchy. Top with toasted sesame seeds, chopped scallions, and sea salt, to taste. Enjoy as a side to your favorite meal!
- 1/4 cup sesame seed oil
- 3 cloves garlic, minced
- 1 tablespoon chili paste sambal oelek
- 1 tablespoon soy sauce
- Small red cabbage, shredded
- 1 tablespoon toasted sesame seeds
- Chopped scallions, sea salt to taste
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In a large pan, heat the oil and add the garlic. Saute for a minute, and then add the chili paste and soy sauce. Mix in, and add the shredded red cabbage.
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Saute for 4-5 minutes, mixing occasionally. Once done cooking, place the lid and allow the heat to further cook the cabbage for another 3-4 minutes. You want the cabbage to be tender but also crunchy.
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Top with toasted sesame seeds, chopped scallions, and sea salt, to taste. Enjoy!
Vickie Gaines says
I made this recently and my husband and I loved it. I did substitute some kind of a chili powder mix I have versus the paste that was fine I also added a bit of brown sugar and the splash of rice wine vinegar and that gave it a nice perk I guess we say I don’t know anyway I did tell success definitely bonus. Later I made it again with a bit of ground beef in it I did keep that sweetness and tang with a bit of vinegar and brown sugar and my husband loved that too. I feel this recipe is one that would be to taste, meaning add ingredients as much or as little that makes you happy. ps-I par steamed the cabbage cuz I needed it to be tender with a very light crunch, that’s just my preference.