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Cabbage, Okra and Cherry Tomatoes
Fresh farm market vegetables are in abundance this time of year. Cabbage, Okra and Cherry Tomatoes make for a great side dish or light lunch when served over rice. If your looking for a meat-less dinner option, you can’t go wrong with this melody of flavors. Grilled chicken breast would also be a great addition if you want to round out this dish for a complete, all-in-one-dinner.
A Word About Okra
Okra [OH-kruh] Ethiopian slaves brought the okra plant to America’s South, where it’s still popular today. The green okra pods have a ridged skin and tapered, oblong shape. Although available fresh year-round in the South, the season for the rest of the country is from May through October. When buying fresh okra look for firm, brightly colored pods under 4 inches long. Larger pods may be tough and fibrous.
Avoid those that are dull in color, limp or blemished. Refrigerate okra in a plastic bag for up to 3 days. Canned and frozen okra is also available. These green pods can be prepared in a variety of ways including braising, baking and frying. When cooked, okra gives off a rather viscous substance that serves to thicken any liquid in which it is cooked.
- 4 tablespoons
- 3 cloves
- 1 head
- 1/4 teaspoon each
salt and pepper
okra pods, sliced into 1 1/2 inch pieces
- 1 pint
cherry tomatoes, cut in half
- 1/4 teaspoon
red pepper flakes
- 1 tablespoon
- Heat olive oil in a large skillet over medium high heat. Add minced garlic, saute 3 minutes, add shredded cabbage, (pan will be full but cabbage will cook down), saute’ for 10 minutes, add okra, season with salt, pepper and red pepper flakes, saute’ for 10 minutes longer, add tomatoes and hot sauce. Saute’ for 10 more minutes
- Serve over Rice.
Here is another fantastic recipe that uses cabbage; Colcannon