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  • Catherine Irvin

Viral Cabbage

OK, people. Happy 2022.


What got us here

Originally coined my “Crack Cabbage” on TikTok and receiving some pushback for being insensitive (imagine that in today’s world) to the drug abuse population, we’ll just call this my viral cabbage. As of January 2, 2022, over 850K of you have viewed this recipe on my TikTok, almost 10K of you have shared it with a friend, and many of you have hurried to the store and circled back on my profile to drop your feedback. I’m equally grateful for your engagement as I am humored.

Why humored, you might ask?

Of all the recipes I’ve pushed out involving decadent ingredients — many sweet tooth satisfiers like scones, cookies, breads, cakes, etc. — never did I imagine a video of sautéed cabbage boosting Cath’s Kitchen’s following. I’m certainly not complaining, just giggling this is the route we’re taking. Cabbage train or bust from here on out though.


Addressing a common question

One of the most common questions I’m continually asked is, “Do you eat all of the desserts you bake?” The answer: my God NO, I’d become a walrus of a human and most importantly, feel terrible for not sharing. I do, however, try everything I cook or bake because a good chef never lets something leave their kitchen without a taste test. That’s just sinful. I also know the one time I decide to not taste something will be the day I forget that teaspoon of salt that skews the whole recipe.

Many of my goodies make it to people whom I love — Papa Irvs, Karen (hi mother), my brother Zach aka Zirv, or a best friend (what’s up Annie B). I don’t say this to push back on the assumptions that I eat all my baked goods. The art of baking is an outlet for me, but the art of eating everything I bake would kill my body. I recognize that.

Truth is (throwback to Facebook in 2015 — if you know you know) this cabbage recipe is a much more realistic representation of something I normally eat. It’s packed with veggies, it’s flavorful, and it pairs well with just about any protein. Simply put, it’s satisfying and you feel good for eating it.

Enjoy it alone, add some Sriracha if you’re a spice lover, or throw some chicken in to make it a more dense meal. Cheers to more dishes that make you feel good and learning to sneak in baked goods too — taste test or not. As always, may the inspiration found here find light in your kitchen.

XO//CATH

 

The recipe


2 cloves garlic, minced

1/2 head cabbage, thinly sliced

1 yellow onion, chopped

1 pack baby bella mushrooms, chopped

1 cup carrots, chopped

1 Tbsp sesame seeds

1/4 cup soy sauce

1 tsp apple cider vinegar

1 egg (optional)

1/4 cup green onions, sliced

Sriracha (optional)

Salt & pepper to taste

How to make it happen

  1. In a medium saucepan on medium/high heat, add about 1 tablespoon of olive oil. Mince garlic and add to the hot pan. Thinly slice your cabbage, chop an onion, chop the mushrooms, chop the carrots, and add to the pan with sesame seeds. Add salt and pepper to taste to pronounce the flavors in the pan.

  2. Let vegetables reduce down in size, stirring them periodically with a spatula about every 2 minutes or so until golden brown on edges (about 10 minutes).

  3. Add in the soy sauce and apple cider vinegar. For a saltier dish, add extra soy sauce to taste.

  4. Push vegetables to the edges of your pan, making a hole in the middle. Drop in your egg and use the spatula to break it apart while cooking. Once cooked through, bring the vegetables back from the edges and mix all ingredients together in the pan.

  5. Once golden brown, pour mixture into a large serving bowl. Slice green onions and sprinkle them on top of the sautéed cabbage. For an added kick, drizzle some Sriracha on top as well, but totally optional.

  6. Enjoy as is or serve with a protein of your choice like chicken.

For my TikTok junkies


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