CABBAGE AND CHILE CRISP STIR-FRY

Prep: 10 minutes Cook: 10 minutes Makes: 4 servings

I like the Lao Gan Ma brand of spicy chile crisp imported from China; Trader Joe’s version tastes good and does not contain preservatives. Chinese black bean garlic sauce, Indonesian sambal oelek and Moroccan harissa sauces work well here, too. Just know your penchant for heat and add the sauce judiciously to start.

1 small head (about 2 pounds) savoy or green cabbage or napa cabbage

1/4 cup spicy chile crisp or Chinese black bean garlic sauce or sambal olek or harissa 1 tablespoon each: soy sauce, unseasoned rice vinegar

1 teaspoon dark sesame

oil

4 large cloves garlic,

crushed

2 tablespoons vegetable oil for high heat cooking (not olive oil) Chopped fresh cilantro

1/2 cup chopped roasted salted peanuts, optional

Cooked jasmine rice, optional

1. Cut cabbage in half and remove core. Cut into quarters. Cut each quarter into large chunks. You will have about 8 generous cups. Mix chile crisp, soy sauce, vinegar, sesame oil and garlic in a small dish.

2. Heat a very large deep, nonstick skillet (or use 2 smaller skillets) over medium until a drop of water sizzles on contact. Add vegetable oil and cabbage. Using a splatter guard, cook, stirring often, until cabbage is bright green and crisp-tender, 6 to 8 minutes. (Napa cabbage will cook the fastest; green cabbage will take the longest. Taste a piece to

determine the texture you’ll enjoy.)

3. Stir in chile crisp mixture. Cook and stir to coat the cabbage well, about 1 minute. Transfer to a large serving platter. Sprinkle with cilantro and peanuts, if using. Serve with rice, if you like.

Nutrition information per serving: 234 calories, 19 g fat, 2 g saturated fat, 0 mg cholesterol, 14 g carbohydrates, 5 g sugar, 5 g protein, 440 mg sodium, 7 g fiber

SMOKY PORK STEW WITH MELTED CABBAGE AND SAUERKRAUT

Prep: 30 minutes

Cook: 6 1/2 hours in slow-cooker Makes: 6 servings

The sauerkraut mellows beautifully when simmered with the meat. However, you can skip the sauerkraut and instead, make the stew with all fresh cabbage; use 1 small whole head of cabbage. Adjust seasonings with a couple of teaspoons apple cider vinegar, if you like.

Smoked turkey or chicken can sub for the ham, if you prefer, but add those along with the sausage near the end of the cooking.

1 to 2 tablespoons expellerpressed vegetable oil or bacon fat

2 pounds boneless pork country ribs or pork shoulder, in 2-inch chunks

1/2-ounce dried porcini or

dried mixed mushrooms 2 medium (total 8 ounces) yellow onions, roughly chopped

1/2 small head green cabbage, quartered, cored, roughly chopped (or a combination of red and green cabbages), 4 to 5 cups total (8 ounces)

2 large cloves garlic,

crushed

1 cup sliced fresh

mushrooms

1/2 cup pilsner-style beer

1/4 cup tomato paste

1/2 teaspoon each: black pepper, caraway seeds, salt

1 1/2 cups drained refrigerated or delicounter sauerkraut, 8 ounces

4 to 6 ounces smoked ham, Canadian bacon or smoked pork butt, cut in large chunks

10 to 12 ounces cooked smoked Polish sausages, pork or chicken kielbasa, sliced 1/2 inch thick

For serving:

Small golden potatoes, boiled whole and buttered

Hearty rye bread and soft

butter

Creamy horseradish sauce or spicy brown mustard

1. Heat oil in large nonstick skillet over medium heat. Working in batches, brown the pork on all sides, about 10 minutes per batch. Transfer to a 4-quart slow cooker.

2. Meanwhile, cover porcini mushrooms with 1 cup very hot water; let stand until rehydrated, about 20 minutes. Strain the soaking liquid to remove any grit. Stir mushrooms and strained liquid into the slow cooker.

3. Stir onions into pan drippings in skillet. Cook and stir until brown, 5 minutes. Add cabbage; cook and stir about 4 minutes. Stir in garlic; cook, 1 minute. Stir in fresh mushrooms, beer, tomato paste, black pepper, caraway seeds, salt and ⅓ cup water. Mix well, then transfer to slow cooker.

4. Add sauerkraut and ham chunks to slow cooker. Cover tightly. Slow-cook on low, stirring occasionally, until fresh pork is forktender, about 6 hours. Add the sausage slices during the last 30 minutes. Taste and adjust salt and pepper.

5. Serve with boiled potatoes, bread and horseradish sauce or mustard.

Nutrition information per serving: 580 calories, 40 g fat, 14 g saturated fat, 138 mg cholesterol, 15 g carbohydrates, 6 g sugar, 40 g protein, 1,316 mg sodium, 4 g fiber

OVEN VERSION

Do all the browning in a 4- to 5-quart Dutch oven. Then combine all ingredients (except the sausage) in the Dutch oven, adding an additional 1/2 cup water. Cover tightly. Bake at 350 degrees, stirring once or twice, until pork is forktender, about 1 1/2 hours. Add sausage. Bake until sausage is heated through about 15 minutes.