Cabbage with Leftover Dipping Sauce

cabbage w: dipping sauce cilantro

Colleagues have always given my husband their leftovers when returning to the office after a lunch out. Friends tend to give me odd vegetables or half bunches of herbs or in this case, scallion greens. A friend recently had a bag with two bunches of scallion greens and a few whole scallions waiting when I came to pick up my son at his house. I made scallion pancakes (recipe is on the Seasonal Recipe Collection) and a simple dipping sauce of equal parts soy sauce and rice vinegar, with a bit of garlic and hot pepper. We only used about half of the sauce with the pancakes.

Several nights later I found a quarter of a cabbage in the fridge and a bit of cilantro. There was rice in the freezer. I sautéed the cabbage, browning it just a bit. A few spoonfuls of sauce and chopped cilantro and my new favorite cabbage dish was born. The rice fortified everything nicely. A fried egg would have been good too.

When thrift and creativity combine for this much flavor I must celebrate with a blog post. Happy cooking!

Dipping Sauce:

1/3 cup soy sauce or tamari

1/3 cup rice vinegar

1 teaspoon red pepper flakes

1 clove garlic, minced

Mix everything in a small bowl. Use with sautéed cabbage or any vegetables or grains or meats. This makes plenty of sauce for two meals for a couple of folks.

Broccoli, Potato, Celery, Cilantro, Scallion Salad w/ Leftover Aioli

I was feeling a wee bit sorry for myself. My husband had gotten the Boeuf Bourguignon (something I make very rarely) leftovers to take to work and here I was back at my desk after a nice long winter break with no lunch, yet! I rummaged around the fridge and found: 1 boiled potato I had (wisely) saved from the Boeuf Bourguignon dinner, celery, scallions, broccoli, very wilty cilantro and a little container of leftover aioli.

broccoli potato celery aoili salad ingredients

7 minutes later I had this! He can have all the Boeuf he wants.

broccoli potato celery aioli salad

Happy cooking (with what you have:)!

Serves 1, generously or 2 as a side

1 cold, boiled potato, diced
1 stalk celery, thinly sliced
1 scallion, thinly sliced (greens too)
3/4 up or so broccoli, cooked for about 4 minutes in lightly salted boiling water
2 Tablespoons chopped cilantro (stems are fine too)
1 tablespoon (or more) aioli (garlicky mayonnaise–just doctor store-bought mayo with minced garlic, lemon juice and salt if you don’t have homemade)
More lemon juice
Plenty of black pepper

Mix everything together. The warm/hot broccoli brings everything together nicely. Eat!

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