This week, we have enjoyed this simple non-recipe recipe for sauteed cabbage that follows below. I received this handmade bowl when I attended The Fargo-Moorhead League’s Politics On The Plains event where I participated in a conversation with other community members and young politicians running for office.
My beautiful square bowl was created by The Fargo Project Team that is giving the community an opportunity to provide feedback about how to use Rabanus Park, formerly designed as a storm water detention basin. I heard that Ethnobotonist, Linda Different Cloud has a vision of planting medicinal herbs for the community to gather. Then, I got really excited.
A workshop will be held Sunday, April 29th at 12:30 PM at Rabanus Park.
Optional: Miso, hot pepper
- Reduce some balsamic vinegar in a small pot over medium heat. When the vinegar bubbles, turn down the heat to gently reduce into a thick, sweet syrup, stirring occasionally.
- Shred green cabbage.
- Preheat a pan with olive oil and/or butter over medium-high heat. When the oil sizzles, add the cabbage.
- Season with some miso paste, black pepper, and your choice of hot pepper.
- Quickly saute the cabbage edges are frizzled, but the vegetable still retains a textural bite.
- Taste and adjust for seasoning.
- Drizzle the reduced balsamic vinegar onto the cabbage and serve.
A streamlined version of the recipe here.
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