Fusion Chinese Cabbage

Fusion Chinese Cabbage, Spanish style

This recipe is another tip to eat your greens and still find it yummy! Actually, this is one of the basics I learned in Spain where thanks to my Andalusian friend, Pilar, I learned to like cauliflower!

I always hated cauliflower! As I did for beetroot, endives or Brussels sprouts. I even have this terrible memories of my mum trying to make me eat these veggies,... terrible memories!

So, now that I grew up, and I met so much great cooks all over the world and discover so much new ways to cook and enjoy food, I find it important to me to share it with you and make perhaps change your mind about food and cooking.

This recipe is a mix of Asian flavors and Spanish spices. It is quick and easy and can be used for much other types of veggies, starting with cauliflower, of course!

Ingredients for 2 persons:

- 1 Chinese cabbage

- 200 gr. of bacon

- 1 tbsp. of sesame seeds

- 1 garlic clove

- 1 handful of parsley

- 1 tsp. of paprika powder

1/ Wash the cabbage. Cut in 2 and steam for 10 minutes.

2/When it is ready, let it cool down, and cut in large pieces.

3/ In a fried pan, put the bacon and crushed garlic and let them sweat and get golden at medium heat.

4/ Add the paprika powder and sesame seeds. Stir well to make a sofrito as we say in Spain. It means a sauce basis. 

5/ Add the cabbage straight away and mix well in order the cabbage gets soaked with this sauce. Let cook 5 more minutes.

6/ Add the parsley thinly sliced and serve. It can be light lunch on its own or you can serve it as a side with rice and meat.

I would be really curious about your feedback about this one, so please feel free to leave your comments and impressions below! Enjoy!

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