HandmadeCozyLife

料理を中心に、手作りや少しの工夫で自分らしく、お得でややレトロで、ちょっぴり豊かな普段を公開していきます。

Cabbage and clams au vin

One of the cheapest vegetables at the supermarket is probably cabbage. Cabbage can be heavenly when it's in season, especially in the spring. Having a cabbage dish on hand is also pretty convenient, since you can serve it as a side with your main meal, you can put it in your lunch box, and you can use it as a topping for spaghetti. Cabbage may be humble but it packs a hefty punch of vitamins and is good for you (but you knew that!).

 

I use cabbage in a dish that's easy and cheap to make but still feels somewhat highfalutin: cabbage and clams stewed in a wine(-ish) sauce.

 

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1.First cut up the cabbage into manageable chunks to wash. This is easiest if you soak the cabbage.

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Just chop it up! It fits better in my tiny sink tub that way.

 

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Just soak the cabbage in this state.

 

2.While the cabbage is soaking, prepare the clams.

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You can use canned, frozen, or fresh clams--whatever you can get easily is OK. As long as you watch out for food poisoning, it doesn't really matter what sort of packaging the clams come in.

 

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Start to stew them with cooking wine, black pepper, garlic, and water. I never add salt to seafood, since it usually still has sea salt in it already.

 

3.Add the cabbage.

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Just pile it up on top.

 

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Force the lid on if necessary and stew.

 

4.When the cabbage starts to soften you know it's done.

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This is the finished product. It's hard to beat this dish for being cheap and easy while still letting me pretend it's fancy!