Monday, 4 January 2016

Cabbage with Pepitas

When it comes to fresh green winter vegetables, cabbage is pretty much it around here. So this is the kind of idea that I love to have: simple, quick, and yet a blend of flavours and textures that are just right. Indeed, this really made us sit up and take notice, and that's a great thing to be able to say about something that was on the table in 20 minutes.

4 servings
20 minutes prep time

Cabbage with Pepitas

1/4 cup raw unsalted pepitas (green pumpkin seeds)
4 cups finely shredded green cabbage
2 teaspoons butter
1 tablespoon tamari or strong soy sauce

Heat a heavy skillet over medium heat, and toast the pepitas, stirring frequently, until they are lightly toasted. They may be inclined to "pop" and jump around a bit. Once they are done, turn them out onto a plate to cool.

Wash, drain, and shred the cabbage. Put it in a pot with a little water and cook it until done to your liking. Drain it thoroughly, and return it to the pot with the butter and tamari, and cook for another minute or so until they are both well absorbed into the cabbage. Mix in half the toasted pepitas, and turn the cabbage out into a serving dish. Sprinkle the remaining pepitas over it. Serve at once.

Last year at this time I made Mushrooms on Toast.

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