Thursday, November 29, 2012

Simple Sautéed Chinese Cabbage--Thursday Quick Take

This is a simple dish, true, but feeding the family day after day doesn't have to be elaborate.  Sometimes a simple side is just what's needed.


I love appliances.  I can be gone from the house from 4 to 6:30 pm and still sit down for dinner--including a fresh vegetable from the CSA farm share--at 6:45.
Earlier in the day I'd sautéed some chunks of chicken breast and tossed them into a crock pot along with a bottle of Thai red curry sauce.  I started a pot of brown Basmati rice in the rice cooker. Then I actually turned on the crock pot on to low and left for my chauffeuring duties.  While I was out I was pondering a side.  I could slice up some veggies with dip.  Or reheat the leftover creamed chard.  Then I remembered we'd gotten a Chinese cabbage the day before in the farm share box.  All set!  I got home, preheated the skillet while I was chopping the onions and slicing the cabbage, and we would have sat down to eat 15 minutes later.  We didn't, for another 30 minutes, because my son decided to take the dog for an extra long walk.  At least the dog didn't get loose, like that other time.




Simple Sautéed Chinese Cabbage

1/2 medium onion, finely chopped (about 1/2 cup)
1 head Chinese cabbage, sliced into 1/2 inch-ish slices (separate the mostly stem from the mostly leaf)
Crazy Janes Mixed Up Salt (or salt and pepper) to taste
1 Tablespoon butter or cooking oil of your choice

Preheat a large skillet over medium heat.  Add a turn of oil.  Sauté the onion 3-5 minutes until it begins to soften.  Add the thicker stems of the cabbage, sauté and additional 5 minutes.  Add in the cabbage leaves and sauté 3-5 minutes until wilted.  Shake a bunch of Crazy Janes over top, and finish by letting a pat of butter melt over the dish.



4 comments:

  1. Nice job juggling everything! I need to use my crock pot more. Life is so peaceful when dinner cooks itself. The cabbage looks great.

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    Replies
    1. Annemarie,
      Thanks! Over the course of the past 3 years I've added 2 more crock pots to my ancient one. I love the little one-it's perfect for keeping something warm while I am driving the kids places. I love the big one, it's perfect for kalua pig (or a turkey stock). But for decades I only had the one, and that was good enough too.
      Thanks for stopping by!

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  2. Look at all this goodness. I can't believe I missed so much. This looks delicious, and chinese cabbage from your share. Score!!

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    Replies
    1. Meghan,
      The farm share has changed to biweekly deliveries of stuff you choose, and I get to choose Chinese cabbage again! Woot!
      Thanks for stopping by!

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