jake wrote:

> Joseph Littleshoes wrote:
>
> > And finally, one of my own inventions, though probly someone else
> has
> > done something similar.
> >
> > Cut some lean bacon into 1/2 inch squares and cook till done, remove
>
> > from pan, pour off all but 1 or 2 tbs. of bacon fat and then sauté
> > shredded cabbage & left over pasta in the bacon fat till it is
> nicely
> > done and soft & the pasta lightly brownedf, season with soy sauce.
> If
> > you want to get extra good and a bit fancier, mix equal parts of soy
>
> > sauce, sake, and sesame oil to dress the pasta & cabbage with.
> >
> > I can eat this cold with as much enjoyment as hot. And its a great
> base
> > for using up any leftover veggies, peas, carrots, cauliflower,
> broccoli
> > etc. etc.
> > ---
> > JL
> >
> That sounds very very good.

Cabbage is a wonderful cooking ingredient, i put it in my stocks & meat
loaf, i make several variations of stuffed cabbage one of which is a
boiled meat loaf wrapped in cabbage leaves. I often make collcannon, a
few months ago i had some collcannon at a restaurant in the city and
they put a big dollop of goat cheese on top, i now do the same thing.

I often have left over pasta, usually spaghetti, so frying it up is a
quick meal.

That combination of equal parts of sesame oil, sake and soy sauce is a
great thing to keep around, it can be used to stir fry with, as a sauce,
a dipping sauce or marinade, and is especially good with pork, though it
goes very well with beef and chicken and seafood. It has a specific
Japanese name that i have forgotten and i have heard it described as a
'signature taste' of old Japan. A quick stir fry of some veggies and
day old rice with a bit of this sauce is enough to satisfy me.
---
JL