Savoy or green cabbage is leafier than the traditional white cabbage. It cooks quickly and is perfect if it retains a slight crunch.
It’s a great substitute for bok choy in Asian cooking.
Combining vegetables with rice (or pasta) makes an easy side dish.
Fried Rice with Savoy Cabbage
Total time: 30 minutes
- 1/2 cup Basmati rice
- 1 cup chicken stock
- 2 shallots
- 1/3 of a large head of Savoy cabbage, 6oz (180gr)
- 2 tsp olive oil
- 1 tbs soy sauce
- 1 tbs Balsamic vinegar
- Cook rice in stock until done. Remove from heat and uncover.
- Remove dark green outer leaves from cabbage. Cut off a thick slice, avoiding the core. Lay flat, cut into 3 or 4 wedges, then thinly slice the wedges.
- Clean and slice shallots.
- Heat oil in a large nonstick skillet. Add shallots and sauté until just starting to brown.
- Add cabbage and sauté until crisp-tender, 5 – 8 minutes longer.
- Add rice, soy sauce and vinegar. Stir well to combine.
- Stir-fry for 3 – 5 minutes longer. Serve.
It’s time for trim.
Trim includes building the inside of the closets.
More closets…. So exciting.
I’ll be able to unpack the last of the boxes.
Maybe I’ll finally find my winter exercise clothes that I packed away, someplace logical, last spring. I always think I’m so organized
So, now that he has the new floor stained and varnished, he moved the sawhorses and work table back in.
Apparently, I caught him half through painting. It didn’t look like it when I took the photo. I’m always amazed at what shows up on camera!
On another topic…..
Did I ever mention that mon mari believes the purpose of dogs is to entertain humans?
Mainly, to be teased by humans?