1 pint plain shoulder
3 carrots, peeled, medium skinned and finely chopped
1/4 cup chopped capers
1/4 cup chopped sea salt (see directions in pork and beans)
1 clove garlic, chopped
1 onion, peeled, minced
3 tablespoons olive oil
2 tablespoons ginger juice
3/4 teaspoon ground nutmeg
4 bay leaves
Place salted cabbage in a steamer over 1 inch of boiling water; cover and continue boiling for 1 minute. Drain and cool.
Preheat oven to 450 degrees F (230 degrees C).
Parboil cabbage for 20 to 30 seconds, then fried until crisp parallel to the bone. Stir cabbage pile into 2 dish or bowl; add salt, garlic, onion, oil, ginger juice, nutmeg and bay leaves. Sprinkle chops with vegetable and season with nutmeg, bay leaves and pepper.
Slice thinly, cube and spoon into 10 sauce or oil-filled bowls. Pour hot water over cabbage. Stir with fork until heated through, 1 minute. Serve hot with warm cooking oil.
I made this recipe with baby bella, and it turned out absolutely fabulous. Simple , no baking , just eat it. I didn't have any salted peanuts, so i substituted baby balsamic viniagrette salad. I didn't make any bread for this, so i've left it to be the peanut butter !
This is a great way to use up the last of the summer squash and you can make it ahead of time. The only changes I made was to add 1/2 tsp of garlic powder and 1/2 tsp of onion powder to my salad and I omitted the tomatoes. I'm guessing that by adding the tomato pulp and the tomato sauce I was also adding the tomato ketchup that is in the box. I took the liberty of tossing in my cucumber and black beans. Really enjoyed this unique and tasty take on a classic recipe.
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