Saturday, June 26, 2010

Pan Seared Arrowhead Cabbage

Friday Menu: Lemon Cilantro Shrimp over Pasta, Pan Seared Arrowhead Cabbage
Farm Share Produce: Arrowhead Cabbage, Cilantro

Pan Seared Arrowhead Cabbage
Inspired by this idea in Food Network Magazine

I had read that arrowhead cabbage is very tender. I thought this bok choy idea would work well with it. Simple and tasty, I really enjoyed it.

½ head arrowhead cabbage, chop in half again
2 T peanut oil
Salt, crushed red pepper to taste
1 t minced fresh ginger
2 t green garlic or 2 cloves garlic minced

Heat olive oil in a skillet. Add salt, crushed red pepper, ginger and garlic. Cook until garlic starts to brown. Add cabbage and partially cover with lid. Allow to steam on medium high heat for about 5 minutes. Uncover, allow to cook an additional 1 – 2 minutes to add color to cabbage. Turn cabbage to brown on the other side, another 1-2 minutes.

The Lemon Cilantro Shrimp was just a little too bitter. It is now time to admit one of my cooking aversions. I don’t buy a whole lot of fresh lemons. I don’t enjoy juicing them, too many seeds. I love lemon zest, but hate when I have a lemon zested in the fridge and forget to juice it or juice a lemon but don’t need zest right then and feel as though I let something go to waste. I know, just get OVER IT! Recently I came upon dried lemon zest that you rehydrate, I thought now this is the ingredient for me. Too bitter! Doesn’t work. I learned this last night, but I wasn’t about to zest 6 lemons. This is what the recipe calls for and so I thought it the perfect time to try my dehydrated lemon zest. This is the recipe I worked from, just not a success at our house.

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