Friday, March 20, 2009

Gingered Baby Cabbage

My mother brought me three of the cutest little cabbages from her garden. This dish features two ingredients that pair well with cabbage: ginger and mustard. I added a touch of agave nectar too for a hint of sweetness as a counterpoint to the subtle spice of the cabbage.

Gingered Baby Cabbage

3 heads of baby cabbage, leaves stripped, washed and cut into ribbons
2 Tbsp butter
1 Tbsp extra virgin olive oil
2 cloves garlic, minced
1" piece fresh ginger root, peeled and grated
1 tsp Dijon mustard
1 cup water
1 1/2 tsp agave nectar
salt and pepper to taste

Heat butter and oil in a saute pan over medium high heat. Add garlic, ginger and dijon mustard and stir quickly.

Stir in cabbage (still damp) and saute until it begins to wilt and turn bright green.

As the bottom of the pan starts to brown add the water 1/4 a cup at a time, allowing it to evaporate between additions.

Season with salt and pepper, add agave nectar, and the last 1/4 cup of water. Cook until cabbage is tender.

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