Last night, my husband suggested making cabbage omelets. There was an arrowhead cabbage; there are always eggs. I'm not sure what he was actually planning to do - maybe he was going to sauté the cabbage, make an omelet, and fold the cabbage inside? Frankly, it sounded sort of nasty.
But it got the wheels spinning in my head.
I shredded the cabbage and a carrot, and my husband set to sautéing. Meanwhile, I minced some garlic, and got out a handful of frozen peas, and beat up a few eggs. When the cabbage was good and wilted, we tossed in the garlic and peas, and seasoned the lot with sriracha, sesame oil, soy sauce and ginger Momo dressing. Lastly, we stirred in the beaten eggs. And, lo! We had something that was kind of like low-carb fried rice, hot and tasty.
I was reminded of this meal when Mark Bittman's enewsletter slipped into my inbox this morning, with Dinspiration in the subject line.
His 10 recipes are a bit like this one of mine - take what you've got and turn it into something. Often, the best results are the ones where you let your imagination fly.
I've never heard of arrowhead cabbage! Interesting looking veggie.
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