Around me, it's slaw with BBQ, Fried Catfish etc. ~~ Also cabbage "greens"...Cooked like any other greens with smoked pork parts of your choice. ~ Cornbread in one shape or form is always on the side. ~~ For a full meal deal, add several sliced weenies while cooking...serve with cornbread, and yellow mustard for dipping the weenies in....
I didn't read the whole thread. Did anyone mention a New England Boiled Dinner?
That is strange, Greg, given the quantity of sesame oil. I wonder if the steaming somehow mellows it out?
Normally I use toasted sesame as a finish oil. Given your recipe, my inclination would be to do the initial saute in a neutral oil, or maybe peanut. Then, just before it's done, sprinkle some toasted sesame oil in both for flavor and to give everything a slight gloss.
But what the hay! If it works, it works.
A little trivia that might interest you: In the 18th century, taken as a group the brassicas where the most popular vegetales grown. All the cabbages, certainly. But also mustard, turnips, beets, kale, collards (which they called "coleworts") etc.
How could I have forgotten bok choi???
I'll be very surprised if many people in US outside of L.A. have seen gailan in their markets. I've seen it in only a very few Asian markets here in L.A. (San Fernando Valley area).
Of course bok choi is far more widely available, perhaps one of the most "exotic" Asian vegetables widely available fresh, other than Napa cabbage.
Mom used to make halubi. It is called different names by dialect from different regions.
It was blanched cabbage leaves rolled with ground meat and rice. the rolls were layered in a pot with some chunky tomato sauce and simmered for hours. I have not had it in years but now i want to make it.
Sourdough goes great with it for sloppin'!