One of our favorite dishes from a local Chinese restaurant is Salt and Pepper Chicken Wings. I am sure right now you have a picture of heavily salted wings covered in black pepper in your mind. You would be wrong, the peppers in this dish are Jalapeños.
I was thinking about a vegetables side dish to go with my chicken molé and I decided that this seasoning was closer to Mexican, rather than Chinese, dish. I had originally thought about doing this dish with kale, but Jan thought she would prefer cabbage. Some onions and garlic, lots of Jalapeños, and a bit of salt and voilà, a new dish.
Karl’s Salt and Pepper Cabbage
2 Tbs. corn oil
1 red onion, sliced into thin half moons
1 Tsp. Kosher salt
4 cups green cabbage, coarsely chopped
3 Jalapeños, sliced into thin rings
4 cloves garlic, minced
¼ tsp. white pepper
¼ cup chicken or vegetable broth
1. Heat the oil on high in a large pan and sauté the onions with the salt, until soft.
Tip: Four cups of cabbage is a bit bulky until it cooks down. I ended up using a wok, because the high sides kept in the vegetables as I was frying.
Note: I always use corn oil when I am making Mexican food, but you may use any cooking oil you prefer.
2. Add the cabbage and Jalapeños and stir fry for 7-10 minutes.
Tip: I sliced the Jalapeños on a mandoline. If you would like a milder dish, remove the seeds and core after you slice them.
3. Pull the vegetables to the sides of the pan and add the garlic to the hole in the center. Fry until fragrant, 30 seconds, and then mix in the vegetables.
4. Sprinkle the pepper and chicken broth over the vegetables and stir-fry for two more minutes to mix and coat the vegetables.
5. Transfer to a bowl and serve.