I am still harvesting cabbage from under the snow and using turnips from the root cellar.  I heavily insulated a row of immature cabbages with hay.  There is nothing like going out to the garden with your snow shovel and pulling up greens!

Variation #1 Basic Recipe

2 tbs (30 ml) olive oil

1 onion sliced

1  tsp (5 ml) cumin

2 cups (500 ml) sliced cabbage

500 gr (1 lb) turnips cut into 2.5 c (1 inch)) cubes

Salt and pepper to taste

In a heavy skillet or wok, heat the oil over moderate heat until rippling hot.  Add the onion slices and cook until they are limp.  Add the cumin and cook for 1 minute allowing the cumin to flavor the oil.  Stir in the turnips and cabbage coating them in the oil.  For crisper cabbage add the cabbage after cooking the turnips for 4 minutes.  Lower the heat slightly and cook, stirring frequently, for 8-10 minutes, or until vegetables are just tender.

Variation #2 Using the Pressure Cooker

2 tbs (30 ml) olive oil

1 onion sliced

1 ½ tsp (5 ml) cumin

2 cups (500 ml) sliced cabbage

500 gr (1 lb) turnips cut into 2.5 cm (1 inch) cubes

Salt and pepper to taste

Slice the turnips into cubes.  Cook them in the pressure cooker for 4-5 minutes.  Wait to proceed until you are able to remove the turnips from the pressure cooker.  If you are able to cook them earlier thereby allowing them to cool and lose some of their water so much the better.  In a heavy skillet or wok, heat the oil over moderate heat until rippling hot.  Add the onion slices and cook until they are limp.  Add the cumin and cook for 1 minute allowing the cumin to flavor the oil.  Stir in the cabbage coating it in the oil.  Stir frequently for 2 minutes.  Add the turnips and stir frequently for another 2 minutes.  Lower the heat slightly and cook, stirring frequently, for 8-10 minutes, or until vegetables are just tender.

Variation #3 Asian Style

5 ml (1 tsp) chili pepper flakes

10ml (2 tsp) cumin

60 ml (¼ cup) Braggs Amino Acids or soy sauce

60 ml (¼ cup) sesame seeds

30 ml (2 Tbs) olive oil

1 onion sliced

1 ½ tsp (6 ml) cumin

500 ml (2 cups) sliced cabbage

500 gr (1 lb) turnips cut into 2.5 cm (1 inch) cubes

Salt and pepper to taste

Follow the directions as above for cooking either with or without the pressure cooker.  Heat the oil until rippling then add the chili peppers and cook for one minute.  Add the onions and cook until they are limp then add the cumin and cook for one more minute.  Stir in the vegetables following the directions for either variation #1 (basic stir fry) or #2 Using a pressure cooker) .  When the vegetables are almost done stir in Bragg’s or soy sauce.  When everything is done sprinkle sesame seeds over the top.