Dairy Free, Dinner, Fall, Gluten Free, Side, Spring, Winter


Yes, I'm making a lot of cabbage this winter. Truth be told, I'm trying my best to cook from local ingredients and at my market this is the only vegetable I can find that is grown even remotely close to NYC. But, necessity is the mother of invention and I've been keeping my tummy full with delicious variations on this hearty vegetable. Tonight's presentation is tarted up with lemon rind and given a kick in the tongue with some dried chilies. Golden garlic rounds out the flavor wheel, making the dish a new staple in your repertoire.


  • 1 1/2 pounds Green Cabbage
  • 1 head Garlic Cloves, sliced thinly
  • Rind of 2 Lemons, cut in large strips
  • 2 Dried Chilies
  • 3-4 tablespoons Olive Oil
  • Salt and Pepper to taste


  1. Cut the cabbage into thin shreds, set aside.
  2. In the bottom of a wok or large stockpot, heat the oil. When hot, add the garlic and fry until golden. Then add the lemon peel and dried chilies. Toast everything.
  3. Add cabbage to pot, stir to combine, drop heat to medium-low and cook until tender (about 30 minutes), stirring infrequently.

Dinner, Dairy Free, Gluten Free, Side, Veggies, Winter, Fall


Without a doubt, Dou Miao is my favorite vegetable. The pea shoots are easy to cook, tender and crunchy all at once, sweet and savory. I can eat more Dou Miao in one sitting than any other vegetable. I guess I should tell my parents they raised me well.



  • 3 tablespoons Sesame Oil
  • 3 Cloves Garlic, sliced thinly
  • 3 cubes Fermented Tofu (they're small but mighty)
  • 2 pounds Dou Miao, washed
  • 3 tablespoons Shaoxing Rice Wine


  1. Heat oil in wok over medium-high heat. Add garlic and stir fry until golden.
  2. Add fermented tofu, mash into paste.
  3. Add Dou Miao, stir fry until reduced by at least half (about 7 minutes)
  4. Pour in rice wine, deglaze pan, toss veggies and serve.