Monday, June 21, 2010


92.  Formosan Fried Cabbage, pg. 226

It seems slightly culturally insensitive to call this "Formosan" when even the author is not sure if this recipe is used in Taiwan.  I grew up knowing this dish as "Bee Chee" (or spelled something like that...), which isn't necessarily great for describing what's actually in the dish, but at least there are no cultural assumptions. :)

Issues aside, I love the fact this recipe has only four ingredients.  It makes life so much easier.  And then it all is served over rice.  Perfect.

I used bacon that I bought from a farm that sells at the same market that I do.  (It's such a lovely treat to be able to buy food straight from a farmer and go home and cook it! :)) I've used different kinds of cabbage for this dish before, and they all turn out very similarly.

I ain't got much to say other than that.

Overall: 4 out of 5  If you're craving salt, say hello to dinner!

93.  Creamy Cabbage, pg. 226

Yup, I had leftover cabbage, and this is where it all was finished up.  Though I'm very normally a vegetarian, I always think of cabbage alongside a pork dish (like above :)).  Perhaps that's the German in me.  We didn't have meat with this dish, but I can envision it alongside kielbasa or spicy sausage.

After cooking the cabbage and onions for about 7 or 8 minutes, I dumped in the cream cheese and paprika.  I didn't see the need to add more fat in the way of butter, so I nixed that, and I don't have (nor do I like) celery seed.  (Which, again, really only leaves me with 5 ingredients, not counting water.  Yay!)

The dish was simple, but satisfying.  I liked that the cabbage was still crunchy, but had mellowed just a bit.

Overall:  3.4 out of 5  Good, but not particularly beautiful.

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