Appetizers, Vegetable Side Dishes, Vegetarian

Sesame Storm Cabbage

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15936497_1499779383383487_2332985618004394521_oA noticeable trend in Nova Scotia is the purchasing of junk food in advance of a winter storm. Coined by author and past CBC radio personality Stephanie Domet, the hashtag #stormchips is alive and well this year and lending itself to all kinds of variations. This recipe is inspired by Taproot Farm’s #stormcabbage post of a day or two ago.

And of course Frankie’s warning to stock up on Chinese food always rings in my head when a storm’s a-coming. So that got me thinking about how even the most vegetable-despising kid will chow down on cabbage-stuffed eggrolls, and how that could translate into a delicious side dish, the kind that you might even snack on while drinking #stormbeer.

Here’s my Sesame Storm Cabbage. It won’t be replacing chips anytime soon but it’s crunchy, sweet, spicy and addictive! And you probably already have all the ingredients.

Sesame Storm Cabbage

1 tablespoon Canola Oil
1 lb (454g) Green Cabbage, shredded thinly
3/4 teaspoon Salt
1 tablespoon minced Ginger
2 cloves Garlic, minced
1 tablespoon Soy Sauce
2 teaspoons Sesame Oil
1/2 teaspoon Sugar
lots of freshly ground Black Pepper
2 teaspoons toasted Sesame Seeds
Sriracha Sauce

Heat the oil in a large frying pan over high heat. Add the cabbage and salt and stirfry for a few minutes, until beginning to soften and brown. Stir in the ginger and garlic and toss for another minute, then turn off the heat. Add the soy sauce, sesame oil, sugar and black pepper, stirring to combine. Top with the sesame seeds and serve with a little sriracha sauce.