Gingered Cabbage

(from Stearns Farm Newsletter July 07 2008)

This quick stir up has a fresh flavor and the ginger gives it an unexpected kick.  Adapted from How to Cook Everything by Mark Bittman.

2 Tbs vegetable oil, preferably peanut oil

1 head cabbage, preferably Savoy, cored, shredded, chopped

1 Tbs minced garlic

1 Tbs fresh ginger root, peeled and minced or grated

juice of one lime, or to taste

parsley, cilantro, or scallions for garnish, minced

salt and pepper to taste

Heat oil in a large skillet over medium-high heat, then add the cabbage and cook, stirring occasionally, for 5-10 minutes until cabbage is wilted and limp.  Add garlic, season with salt and pepper, and cook another 2 minutes, stirring.  Add ginger and cook 1 more minute.  Drizzle with lime juice and garnish.  Best served at room temperature.  Variation:  omit lime juice, salt, and pepper; drizzle toasted sesame oil, or hot chili oil, and soy sauce over cabbage just before serving.  About 4 servings.