Sunday, February 24, 2008

napa cabbage & bacon

i hated cabbage when i was a kid, but now i really like it. and it's a good thing, too--this stuff is everywhere in japan: served raw at yakitori joints, shredded under fried pork cutlets, swimming in your yakisoba.

i had some leftover from a nabe dinner and needed to get rid of it. this took about 5 minutes and was quite tasty. also, i didn't actually use bacon with this one--just bacon bouillon, so this is a pretty healthy dish.

1/4 head napa cabbage (1)
1 bacon bouillon cube
1 tsp soy sauce
1/2 cup water

(1) はくさい

the bacon bouillon is from coroção do brasil in takaoka. everything else is from e-town in kosugi.

i listened to temple of sound & rizwan-muazzam qawwali while making this.

let's go!
1. you're probably not going to find bacon bouillon at the supa. i got my bacon bouillon at the brazilian grocery--i highly recommend this place for all things meat and beans. if you don't have bouillon, you can use real bacon--just chop it up and cook it before adding the water.

2. in a large skillet, dissolve the bouillon in boiling water.

3. add the cabbage, cover, and cook over medium heat for 3-5 minutes, or until the yellow leafy parts have wilted, and the hard white parts have softened a little bit (they will still be really crunchy).

4. remove from heat and mix in the soy sauce.

linda seemed to really like this dish--"it's like eating stew without going to the trouble of making stew." well said, linda.

part of this balanced dinner.

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