Introducing Middle Eastern cuisine in this way is fantastic! On bread, naan, or with pita, the dip is wonderful and creamy. The finished baba ganoush may benefit from an additional drizzle of olive oil.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 shredded napa cabbage
- 1 teaspoon white sugar
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- salt and freshly ground black pepper to taste
- ½ cup sake
- ½ cup vegetable broth
- 1 tablespoon white balsamic vinegar, or to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Heat olive oil in a large skillet over medium-low heat and cook onion until soft and translucent, about 5 minutes. Add napa cabbage, sprinkle with sugar, and mix well. Cook and stir over low heat, 3 to 5 minutes. Season with ginger, cumin, salt, and pepper and cook for 1 more minute.
- Pour sake and broth into the skillet with the cabbage and bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Stir in balsamic vinegar and adjust seasoning to taste. Mix in parsley.
- You can use white wine instead of sake.
Reviews
I used Goya cooking wine and apple cider vinegar instead. Added pork loin meat to it, but that’s who I’m. Seared pork loin before adding it to the cooking cabbage and dice onions. Huum yummy
I needed to use up half a head of Napa cabbage, so this really fit the bill, and turned out really well! I didn’t use the sugar and subbed white wine for the sake and used regular balsamic vinegar because that’s what I had on hand. Will try it with the sake next time. Thank you for sharing
Quick, easy, turned out great! I added some sliced carrots for color, but that’s it!
This was very good. I am not a big cabbage fan. But I really liked this recipe.
loved it