Do you realize that liking vegetables is an invaluable blessing? In fact, there are lots of people around me who don't like eating vegetables for daily meals. They only eat protein and carbohydrates.
Meanwhile, I can't do without eating vegetables. At least there must be water spinach, or spinach, also carrot in my daily meals. I can't imagine how boring my days would be if I didn't eat vegetables. In fact, now I am starting to learn to grow various vegetables in my own garden.
I am also lucky to have a husband who loves vegetables as much as I do. It makes it easier to cook because I only have to cook what I like and my husband will like it too.
Well, back to the topic for cooking today. I will share a simple menu for breakfast. This is my breakfast menu this Sunday morning.
If we run out of whole wheat bread, my husband and I will eat rice for breakfast. But as you can see, there is only a small portion of rice.
BABY CABBAGE
Have you ever heard of these baby cabbages? You can see the leaves are more like cauliflower leaves. I don't know how exactly this type of cabbage is harvested. Maybe it was harvested during the early stages of the cabbage plant, and indeed the cabbage plant was intended to be harvested at an early stage.
The difference with cabbage, this baby cabbage has green leaves. As I mentioned at the beginning, baby cabbage leaves are similar to cauliflower leaves. All parts of these leaves can be eaten.
Usually, for wide leaves, I divide the leaves in half right in the middle of the leaf vein. This is done to facilitate the cooking process evenly when cooked later.
Baby cabbages are delicious served stir-fried, just like cabbages in general. So, we only need to use simple seasoning such as red onion, garlic, and also red chili or red bell pepper, and salt. Meanwhile, for extras, I added sweet soy sauce for a complementary sweet and savory taste.
In today's recipe, I added carrots so that the results are more colorful and more nutritious. You can add peas, or even cauliflowers.
Meanwhile, for serving, I added roasted cashews. You can replace it with roasted almonds.
Stir-fried Baby Cabbage Ingredients
- 200 grams of baby cabbages
- 1 carrot
- 5 small cloves of red onion, or 1/2 bulb of big shallot, finely chopped
- 3 cloves of garlic, finely chopped
- 5 red chilies or 1/4 red bell pepper, sliced
- 1/2 teaspoon of salt
- 1/2 cup of water
- 2 tablespoons sweet soy sauce
- enough cooking oil to stir-fry seasoning
Cooking Instructions
ROASTED CASHEWS
Next, I made roasted cashews with a total of 1/2 cup of cashews. You can also use 1 cup for the total. The rest, you can enjoy roasted cashews for snacks.
For these roasted cashews, we need to prepare several ingredients. But you can also make roasted cashews without additional seasoning.
I added the following ingredients:
- 1 teaspoon olive oil
- 1/2 teaspoon coriander powder
- 1/2 teaspoon salt
- 1/2 teaspoon Chili powder
Heat an air fryer or oven. If you don't have both, you can use a regular pan using the fry cashews without oil method.
Get ready cashews. Mix cashews with coriander powder, salt, and oil. Mix well, then transfer to a baking tray. I used 5 minutes total with an air-fryer.
SERVING WAYS
Prepare a serving plate. Arrange the rice first, then add stir-fried baby cabbages with carrots. Also, top them with sprinkle sesame seeds. And, add roasted cashews on the top of the rice.
I also added spicy chili sauce to those side dishes to perfect my husband's taste, who likes spicy.
The baby cabbages are still crunchy in texture because they have thick leaf veins. But I just love it. So, until next on my cooking stories. :)
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Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.
Best Regards,
Anggrek Lestari
Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share life, poem, and food content that makes others happy and can get inspiration.
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