Somewhere along the way I became a person that loves cabbage. So, I am an *almost* 48yo that loves to knit, snack on raisins, eat cabbage for dinner and let’s see what other elderly habit I can acquire between now and January 20!
These cabbage ginger noodles are from a naturallyella recipe, which I believe is now archived/defunct. I love all of Erin’s recipes and her laid back cooking style (she’s publishing a quarterly zine now that is super fun). I make this recipe of hers from memory and the noodles truly do come together in under 30 minutes. They are one of the first things I whip together when a head of cabbage comes home in the CSA.
Cabbage Ginger Noodle
- Finely diced onions
- Minced garlic
- Minced ginger
- Soy sauce
- Broth and water
- Ramen noodles
- Toasted sesame oil
Start by sautéing the onion garlic and ginger in a neutral oil until fragrant. There won’t be many other ingredients so use your judgement on quantities. You can start on the lighter side (1/2 cup onion, 1 garlic clove, and about the same amount of ginger as you have garlic), adding more than that if you want a punchier broth. Add soy sauce and miso (about a tablespoon of each) and scrape up any bits that may have stuck to the bottom.
Add now you can add two cups liquid (broth and water) for every serving you are planning. Add one cake of ramen (no seasoning packet) per person once the broth is simmering and then toss in your chopped cabbage.
Finish off with a drizzle of toasted sesame oil and any toppings you may want to throw in (sesame seeds, fresh onions, carrots or other veg) and serve in large bowls with plenty of broth.