Galangal Sautéed Summer Squash With Cabbage

It’s a heat wave! Well, it was. Yesterday it was in the 60s. I know it’s just the January thaw and there’s more winter to come — tomorrow’s predicted high is only 17 — but the seed catalogs are here and 60 sounds like summer compared to last week’s 11 below zero. I love to plan my garden in the winter. For one thing, waiting could mean that your favorite varieties are sold out. But mostly because I love the optimism of seeds and the joy of growing food. It really gives me something to look forward to, too. I don’t have room in my boxes for everything I’d like to grow, but that’s what farmers are for. Did you eat today? Thank a farmer!

At a farm stand last summer, I came across a vegetable I’d never seen before: kousa, also known as Lebanese zucchini. I bought one just for fun, along with a pattypan and some other veggies and fruit. I was making Galangal Grilled Pork Tenderloin for dinner and came up with this recipe for a yummy side. I’d love to try making it with fresh galangal root if I can ever find some. You’ll find a printer-friendly version at the bottom of the page.

Ingredients:

¼ small head green cabbage

½ small onion

1 small kousa (may substitute zucchini)

1 small pattypan summer squash (or other summer squash)

½ tsp ground galangal

¼ tsp pepper

¼ tsp salt

⅛ tsp ground ginger

few small sprigs parsley

1 Tbsp olive oil

ground sumac berries for garnish (optional)

Preparation:

1.) Cut cabbage and onion into half-inch slices, then cut the discs into quarters.

2.) Slice the zucchini and cut up the pattypan.

3.) Heat the olive oil in a large skillet over medium-high heat. Add the cabbage, onion, and squashes. Stirring frequently, cook several minutes until vegetables just start to soften and brown.

4.) While veggies cook, chop the parsley and set it aside.

5.) Sprinkle the galangal, ginger, salt, and pepper over the cooking veggies. Add a little water to help distribute the seasonings; stir well.

6.) Cook briefly, until most of the water has evaporated. Sprinkle with ground sumac berries, and serve.

Galangal Sautéed Summer Squash With Cabbage

Servings: 2
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Ingredients

¼ small head green cabbage
½ small onion
1 small kousa (may substitute zucchini)
1 small pattypan summer squash (or other summer squash)
½ tsp ground galangal
¼ tsp pepper
¼ tsp salt
⅛ tsp ground ginger
few small sprigs parsley
1 Tbsp olive oil
ground sumac berries for garnish (optional)

Directions

1.) Cut cabbage and onion into half-inch slices, then cut the discs into quarters.
2.) Slice the zucchini and cut up the pattypan.
3.) Heat the olive oil in a large skillet over medium-high heat. Add the cabbage, onion, and squashes. Stirring frequently, cook several minutes until vegetables just start to soften and brown.
4.) While veggies cook, chop the parsley and set aside.
5.) Sprinkle the galangal, ginger, salt, and pepper over the cooking veggies. Add a little water to help distribute the seasonings; stir well.
6.) Cook briefly, until most of the water has evaporated. Sprinkle with ground sumac berries, and serve.