Photo by RobCardillo.com
Yield: 4 to 6 servings
You will need a broad, shallow sauté pan or skillet measuring about 13 to 14 inches in diameter. This will allow for the proper type of evaporation to take place and the vegetables will be more evenly cooked.
¼ cup olive oil or sesame oil
2 large onions cut in half lengthwise,
then sliced paper thin
½ cup diced celery
2 tablespoons coriander seeds
1 teaspoon caraway seeds
8 cups finely shredded cabbage (cut into thin strips
like sauerkraut)
1 cup strained dill pickle juice
or 1/3 to ½ cup herb flavored vinegar
½ cup chopped cilantro (coriander greens)
1½ tablespoons tiny capers
1 cup precooked edamame
Salt and pepper to taste
Heat the oil in the sauté pan. Once it is hot, add the onions, celery, coriander and caraway.
Cover and sweat over a medium-high heat for 5 minutes, and then add the cabbage and ½ cup of water.
Cover and continue sweating the vegetables for another 5 minutes, until cabbage begins to tenderize.
Add the pickle juice or vinegar and stir up the ingredients. Then add the cilantro and capers and the edamame (optional). Cover and heat the mixture for 5 more minutes, adjust seasonings and serve immediately.
Recipe shared from Heirloom.com and William Woys Weaver is an internationally known food historian, author, and heirloom gardener living in Devon, Pennsylvania
