I’m a pretty big cabbage fan, you don’t hear that everyday but it’s true! I’ll eat cabbage as coleslaw (St. Hubert anyone?!) or warm as cabbage rolls or a casserole. But, after the fun times at the baby shower on Saturday I was craving a lighter dish. Enter “Glazed” Cabbage.
When I picked up the head of cabbage from the store I was inspired to make a sweet, cooked dish, loosely inspired by the idea of glazed carrots.
I began with some buttah (earth balance), 1/2 a head of sliced cabbage and 1 carrot in the wok.
Let this cook until it starts to look glazed and then add a touch of toasted sesame oil (because why wouldn’t you), garlic powder, ginger, agave (1 tsp).
Once everything is cooked add a splash of soy sauce end the juice from 1/2 an orange.
Pour out every last drop!
Voila, Glazed Cabbage!
I know this dish is pretty random, but it hit the spot!