Wot Cabbage and What Penumbras!

This morning the outside temperature was minus ten. The inside temperature was not much better. I cranked the heat and opened the fridge. I wanted something hot for breakfast, something colourful, something to offset the cold white stuff that is still hanging around outside my house.

I took a half head of cabbage, which I had been saving for such a moment, out of the fridge and chopped it into thin strips. Meanwhile I heated some canola oil in the wok. When a drop of water thrown on top of the oil sizzled I threw in the cabbage, stirring it until it became wilted and slightly brown around the edges. I threw in a heaping teaspoon of sambal oelek and a sprinkling of soy sauce.

This recipe, via Orangette, has become my new favourite way to eat cabbage. I will admit right here that I do not follow her recipe to the letter, although the intent remains the same. I have been known to add onions even red and orange sweet peppers to this basic recipe. The amount of sambal oelek and soy sauce is open to how spicy hot I want it to be or how heavy my hand is when I shake the bottle of soy sauce over the wok.