What a busy time these last few weeks have been! My younger sister is now safely married and the wedding was beautiful. NOW, hopefully life can get back to normal here at home, and my blogging schedule resumed! I have so many plans and posts for this blog that I can’t wait to tackle.
A fitting recipe to share today is a recipe I made several times these last few weeks. My dear mother in law, Sono, made this often, which is why it’s labeled by the Japanese name. Basically, it’s cabbage flavored with meat to serve with rice and soy sauce. In this case, the meat is hot dogs (which is unusual but surprisingly delicious). I use a high quality nitrate free, meaty hot dog sweetened with honey which imparts a delicious flavor to the cabbage. Cabbage takes on the flavor of meat very well. I have used bacon and ground beef also with good success in flavoring cabbage, but I also think that sliced sausage would be delicious as well.
While a kind of unusual idea, this tasty dish is loved by my family. My daughter was actually quite excited when I made this for dinner. I also love how frugal this dish is. Definitely a ten dollar main dish (or under).
I was reminded of this dish when I was writing my last post about Larkrise Hamlet food. The hamlet people served lots of homegrown vegetables, like cabbage, often flavored with a bit of meat (generally pork). Practical and simple, this dish is a lifesaver for a busy night. And we’ve had our fair share recently! Like the hamlet people of old, sometimes you need a dish that you can make quickly to feed plenty of people This is one such dish. Sono would make huge pots of this to serve the extended family, so you can certainly not only double or triple this dish, but also vary the amount of meat to cabbage as desired.
If hot dogs aren’t your thing, or if you can’t find any made to your standards, you can make a similar dish (with a Russian background) using ground beef and cabbage. It can be used both as a filling for “pockets” or served over rice.
Cabbage Okazu (serves 4 large servings)
- 1 small cabbage, washed, cored and thinly sliced
1 pound of nitrate free, high quality hot dogs, thinly sliced
coconut oil, or fat of choice
1) In a large pot, sauté the hot dogs in the coconut oil over medium heat until they are warmed through and releasing some of their juices into the oil. Add cabbage and continue to sauté until softened (about 15 minutes), stirring as needed to prevent the cabbage from browning.
To Serve: Serve with brown rice and mustard and soy sauce.
Latest posts by KimiHarris (see all)
- Pumpkin Spice Cranberry No-Bake Cookies (Grain, Gluten, Egg and Dairy-free) - December 20, 2013
- Sparkling Cider Ice Cream Floats - December 19, 2013
- Pennywise Platter Thursday 12/19 - December 19, 2013