I visited the local weekly farmer’s market and saw some lovely purple cabbage at what’s fast becoming my favorite stand. I also picked up some more red onions, which I particularly like because they come with the shoots of green onions still attached.
I created a stew-like dish back home highlighting the purple cabbage, complementing its color with red onion and adding chicken for flavor. A simple, delicious dish that served as a nice wind down to a long, good day.
1/4 of a large head of purple cabbage, sliced thinly
1/2 large red onion, sliced thinly
3 green onion strands, sliced
2 chicken thighs (I buy them de-boned and de-skinned), cubed
3-5 dashes soy sauce
2-3 dashes sesame oil
salt and pepper to taste
Heat up your choice of oil in a large sauce pan (I prefer grapeseed oil at the moment for its subtle flavor and high smoke point). Sauté the onion. Drop in the cabbage, and add enough water to the pan to submerge the cabbage about halfway. Add the soy sauce and sesame oil, cover and cook for 10 minutes.
Add the chicken, green onions and the salt and pepper, cover and cook for another 20 minutes, or until the cabbage is soft and the water has evaporated.
If you want a starch, I recommend serving with focaccia or a baguette.