Friday, February 10, 2012

Food Friday - Savoy Cabbage (Wirsing)

Mmmm....Winter in a "temperate seasonal climate" offers a limited range of seasonal vegetables.  In the grocery stores, I'm seeing 10kg (25lb) bags of potatoes and cabbage.  I love when I can buy and prepare a seasonal meal (usually involving potatoes and something from the cabbage family): Savoy Cabbage (Wirsing) Stirfry.
Even my kids liked this (although, they were a bit suspicious of the wirsing strips...but the did eat and enjoy the dish, with help from the promise of dessert for finishing their dinner).

Savoy Cabbage (Wirsing) Stirfry
5-7 leaves of savoy cabbage, de-ribbed (technical term: cut out the thick rib in the middle of the leaf) and finely chopped
4 pork chops/steaks, sliced
1/2 cup chopped mushrooms
1/2 leek, sliced
4 cloves garlic, crushed (1Tbs from jar)
3 Tbs sesame seeds
1 Tbs sugar
1/2 cup soy sauce
1/4 cup oil

Marinade cut pork in soy sauce mix for several hours.  On high heat, sautée pork until cooked through.  Add mushrooms and chopped savoy cabbage; sautée 3-5 minutes.  Serve with rice.

Oh! and my favorite kitchen tool when preparing food for children: kitchen scissors.

You can cut almost anything super-easy with kitchen scissors!  Mine are in use almost every day:)

What's your favorite simple but super kitchen/cooking tip?

No comments:

Post a Comment