My cabbages are thriving in Michigan’s December garden, with temperatures close to 60 degrees.
This easy, healthy recipe will satisfy three or four appetites, any cravings for upscale Asian cuisine, and cost less than 5 bucks to make. Even less, as in my case, as I’ve yet to harvest my purple cabbages (albeit, a bit frozen at the core) resting happily in the backyard. Who says the Michigan vegetable gardening season is short when you can harvest baby lettuce in early May and cabbages in early December?
All of this cabbage demands creativity. The internet is filled with recipes for Japanese pancakes — some simple, some complex — and I combined several of them to adapt to the ingredients I have in my kitchen. Why run to the store for a bottle of Hoisin sauce when a Brown Bean Sauce begs to be used?
I flatten the cakes with a spatula as they brown and crisp.
I was pretty darned pleased with the results of this experiment. I don’t remember ever seeing sour cream incorporated into Asian fare, but combining the sour cream with black bean sauce was the perfect, essential, stroke. I’ve enjoyed Russian blinis with sour cream in the past — why not in this recipe as well?
Of course you may adapt any of the ingredients below to what you have on hand: green cabbage for purple, white flour for whole wheat, scallions for leeks, hoisin sauce for spicy bean; all would be scrumptious.
Gad! What a week. A book launch + 24 hours in planes & airports + contracting purple diabunghi (some ghastly airborne virus) before arriving in Detroit delivered a woman ready to be scraped from the runway. Shakily recovered, healthy comfort food that MUST INCORPORATE BEANS is what my body screams for. This Curried Lentil and Whipped Potato casserole fits the bill. This take on a … Full recipe post »
Ahhh, 2016—feels like yesterday. Reflecting back to the good old days, one strong current that kept me off the beach was the Buddha Bowl trend. I’ve been composing bowls and plates filled with an assortment of nutritional goodness (usually a compilation of leftovers) well before the name was penned. But I was loathe to be trapped in the Buddha Bowl … Full recipe post »
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...