Tuesday, 31 January 2012
Cabbage Chop Suey
Woo-hoo--not only did this recipe "primalize" with ease, but I finally found the perfect taste to serve it with--Melissa Joulwan's Egg Foo Yong from her new e-cookbook "Well Fed".
I've had this recipe for aeons. My grandmother passed it onto me when I was just a teen. She says she ripped it out of a newspaper that was featuring ways to cook cabbage--she suggested she'd gotten it sometime "around the war". See the bacon? There's no shortage of bacon, and at the time this recipe was created, the world wasn't on their low-fat craze, either. Back then, people were smart enough to know they cook things with bacon. Bacon makes everything better.
This recipe is ridiculously easy. And tasty. And just too unusual to serve with meatballs or roasted chicken. Make the egg foo yong. Surely you have leftover chicken somewhere? It's like this savoury giant egg-pancake full of cooked chicken and shredded cabbage and spices. Melissa is brilliant with flavors and spices. Sure, Melissa used a pancake mould for hers, but I just whipped out my cast iron skillet and made one big one to serve over the chop suey. Eggs and bacon for dinner. It's economical and creative!!
6 slices bacon, about 1/2 lb, chopped
1 onion (or 1/4 spanish onion), chopped
1 1/2 c celery, chopped
Serve egg foo yong directly overtop, and don't forget to make her special sauce! Have I said it enough? Don't sweat the marginal amount of soya sauce I use. Unless you have a soy allergy. Then use coconut aminos. Voila.