Cabbage…

Another two days and it would be the 31st of March, the day when the partial lockdown or the Movement Control/Restricted Movement Order was supposed to end but sadly, it has been extended for another two weeks till the 14th of April.

I am not that concerned about meat and fish as there is a whole lot of those available in cans once what we have in the freezer runs out and who knows, even if we can go out to buy, there is none for sale – there may not be anybody selling! However, when it comes to vegetables, there aren’t many choices that come in tins – sweet corn, processed peas, baked beans and we do not stock on a lot of the fresh ones either as most will not keep very long except for a few like cabbage, for instance.

I did blog about cooking cabbage a long time ago and and most of the time, people will just fry it with garlic and egg and add salt and msg. In that post of mine, I did add a bit of ikan bilis (dried anchovies) for the added flavour.

Well, the other day, I took a few leaves from the big one we had in the fridge to fry and as always, I cut the vegetable into long thin strips…

Cabbage

…and for the ingredients, I peeled and chopped three cloves of garlic and sliced half a lap chiang (Chinese sausage) very thinly…

Ingredients

I had used half the other day to fry my gluten-free corn and vegetable shells char kway teow (fried flat rice noodles) style.

I fried the garlic in a bit of oil till golden brown before adding the lap chiang after which I broke an egg into the wok and scrambled it thoroughly before putting in the cabbage. Usually, after cutting, I would soak it in water and I would drain away the water just before it goes in. That way, there would be enough water to cook it already, no need to add anymore as that would render it soft and overcooked and not so nice. I added a bit of salt to it and once done, I dished it onto a plate…

Fried cabbage

…and served. That certainly was quite a lot, enough for lunch and dinner.

We all enjoyed it and it makes me wonder as to why cabbage is not available in the Chinese restaurants here, not that I can remember – I don’t think I have seen it on the menu anywhere.

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

5 thoughts on “Cabbage…”

  1. you are right. I also never see cabbage dish sold in restaurants. I guess we eat cabbage mostly for the fiber unless we eat it raw like those thinly sliced cabbage that accompanies tonkatsu meals.

    Yes, I may have seen thinly sliced cabbage used in presentation, maybe meat on top of a bed of thinly sliced raw cabbage…or in coleslaw in those fast food franchises or western restaurants.

  2. Usually I fried my cabbage with ikan bilis and a bit of minced meat/lap cheong, never add any egg, will try out one of these days. Your way of cooking the cabbage looks good though.

    Mine, usually just garlic and egg and salt and msg, simple. This one a bit extra, got lap cheong.

  3. it’s cool that you have to skill to turn almost any ingredient into an appetising dish! 🙂 cabbage is not my favourite veggie (i like spinach, kangkung, broccoli and carrots), but i’m trying to eat more of ALL veggies 🙂

    You’re like my girl – she’s not really into cabbage, Chinese/Asian style but she loves a really nice coleslaw!

  4. Now that you mentioned it, quite true that cabbage is not on the menu of Chinese restaurants. Could it be because it is too common? I like it fried with garlic and salt and yours is a more luxurious version.

    I haven’t a clue. Usually I would fry with garlic and egg, nice enough without adding anything else. Anything extra is an added bonus.

  5. That looks great! I do love cabbage, however, I don’t eat it too much. There are so many other vegetables that we consume, but, when I think about it, I do add it to some dish. There are many states that have closed down non-essential businesses here in the United States, including my state. Where I work is considered “essential” we’re still open. For the past several months (even before coronavirus) I’ve been baking lots of bread, rolls, and making pasta. I have heard that there has been a shortage of flour and yeast in some stores. I imagine that’s because they’re limiting the amount of bread a customer can purchase. With the grocery store that I frequent, it’s only one loaf of bread. That’s not a problem for myself, since I bake all of our bread.

    I did buy a couple of loaves of bread, keeping them in the fridge but rice is our staple, we did stock up on a few bags of that. My girl made some buns the other day, was very successful at it so we can make more when we feel like eating bread – we did buy a few kilos of flour as well.

    These are difficult times – pray that it will all come to an end soon. Take care, Opal, you and all your loved ones, may God bless and protect us all.

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own.

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