Honesty

A few weeks ago, I bought a huge head of cabbage with the intention of recreating the delicious vinegar-based coleslaw that I'd had at the 2nd Ave Deli in NYC the weekend before. I chopped up the cabbage with some carrots, added white vinegar and sugar, and left it in the fridge to marinate and soften. But no such magic happened: the resulting slaw was crunchy, cold, and bland. So what to do?

Mark Bittman's recent piece on cabbage gave me some ideas: basically, cabbage can be used as a substitute for noodles, or to add some crunch and substance to any old meal. Always craving Chinese food, I thought, why not try Moo Shu Cabbage? I will admit that this recipe is not for everyone (*cough, mom*): but if you are inclined to crave greasy late-night Chinese food, perhaps try this healthier, homemade version... And no more cabbage posts for a while, I promise.

Moo Shu Cabbage:

• 1/4 head white cabbage, cut off of the core and thinly sliced
• 1 carrot, peeled and shredded or thinly sliced
• 1/2 onion, sliced
• chopped garlic and ginger optional
• 1 scallion, chopped
• ~1 tbsp canola oil
• ~2 tbsp white vinegar
• pinch of sugar
• drop of soy sauce
• Hoisin sauce
• 2 eggs, beaten

Heat the canola oil, then add the veggies, vinegar, and sugar, sauteing until soft and adding water as necessary to keep the vegetables soft without burning. The cabbage should be cooked through with only the slightest crunch at the end. Add the eggs and scallion, then adjust soy sauce to taste. Serve with about a teaspoon of Hoisin sauce.