“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”
― J.R.R. Tolkien
Cabbage was served quite often, when I was growing up. It was inexpensive and easy to prepare so it was perfect for our big family. The problem was, it was only ever prepared one of two ways…boiled or as coleslaw. The slaw was a favorite of mine but I wasn’t too impressed with the boiled stuff. Unless you followed my mom’s suggestion and drowned it in Texas Pete Pepper Sauce, it had absolutely no flavor. This didn’t work for me since I didn’t start eating anything spicy until I was well into my 30s. So, I stuck to coleslaw drowned in mayonnaise, vinegar, and sugar.
Recently, I’ve discovered some interesting ways to enjoy this leafy relative to the broccoli and cauliflower family that doesn’t require the enhancement of pepper sauce or mayonnaise. Recipes much friendlier to my #WW journey.
One of those recipes arrived on my doorstep via Blue Apron. Of course, it was another one that I had all to myself since my husband and daughter are such avid vegetable haters. This didn’t bother me in the least. More for me!
An interesting part of this recipe is the use of Sambal Oelek. Click here to learn more about this blend of spices and seasonings which originated in Malaysia and Indonesia.
As usual, the box came with everything needed to create a delicious meal for two (which turned into two meals for one).
Beef & Vegetable Cabbage Cups with Sweet & Spicy Soy Sauce
- 10 oz Thinly Sliced Beef (season with salt and pepper)
- 1/2 lb Green Cabbage (cut out and discard the core; carefully separate the leaves)
- Zucchini (halved lengthwise, then thinly sliced crosswise)
- 1 Tbsp Honey
- 1 Tbsp Rice Vinegar
- 2 Tbsp Vegetable Demi-Glace
- 3 oz Radishes (halved lengthwise, then thinly sliced crosswise)
- 6 oz Carrots (peeled; grated on the large side of a box grater)
- 1 Tbsp Sesame Oil
- 1 Tbsp Sambal Oelek
- 1 Tbsp Soy Sauce
In a medium bowl, combine the vinegar and half the honey; add the sliced radishes and grated carrots; stir to combine.
Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper, if desired.
In a bowl, combine soy sauce, demi-glace, remaining honey, and as much of the sambal oelek as you would like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper, if desired.
In a large, non-stick pan, heat the sesame oil on medium-high until hot.
Add the sliced zucchini in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, until lightly browned. Move the zucchini to one side of the pan.
Add the seasoned beef in an even layer to the other side of the pan. Cook, without stirring, 2 to 3 minutes, or until lightly browned.
Add half the sauce. Cook, stirring frequently, 1 to 2 minutes, or until combined and the beef is just cooked through. Turn off the heat.
Assemble the cabbage cups using the cabbage leaves (you may have extra left over), cooked beef and zucchini, and marinated vegetables (including any liquid).
Much like young Peregrin Took, I may have gone a bit overboard consuming these delicacies but they were well worth it.