Warm Savoy Cabbage

11 February

1 head cabbage, cut lengthwise into 4 pieces, then cut into ¼-inch strips
1 onion, sliced
½ cup peas, fresh or frozen
½ jar crushed tomatoes
5 tablespoons olive oil
3 tablespoons rice vinegar
1 tablespoon ume vinegar or sea salt to taste
½ cup roasted walnuts

1. Steam the cabbage in a large pot with a steamer basket until soft, about 3-5 minutes. Put in a large bowl.
2. Add 1 teaspoon olive oil to a medium skillet and sauté onion until limp and transparent.
3. Add the onion to the cabbage then add the peas, which will cook with the heat of the cabbage. Stir in the tomatoes.
4. Combine olive oil, rice vinegar, and ume vinegar or salt to taste and toss with the cabbage. Sprinkle roasted walnuts on top and serve warm.

Serves 4-6

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