Cajun French: le chou (lu shoo) – cabbage
This week at the Red Stick Farmers Market, we purchased a bunch of Chinese Cabbage leaves. The leaves were to be used as wraps; we just were not sure for what. Waiting for inspiration we placed the leaves a glass of water adding beauty and freshness to our counter. While preparing Sunday breakfast, the leaves were calling and wraps were beginning. Just wilting the leaves adds a nutty flavor to the wraps.
Mais C’est Bon!
Enjoy!!
Ingredients:
- 1 Tbl olive oil & garlic
- 12 sm mushrooms, halved
- ½ red bell pepper, sliced
- 1 sm creole red onion, chopped
- 2 eggs, beaten
- 6 Chinese cabbage leaves
- Salt and Cajun seasoning to taste
Garlic and Olive Oil:
- 2 large garlic pods, minced
- ¼ cup olive oil
In a small cast iron skillet, heat oil to low, add minced garlic and simmer until garlic is tender.
This mixture is also great for making garlic bread.
Heat olive oil and garlic to medium in cast iron skillet.
Sauté pepper, onions and mushrooms until tender.
Add eggs and cook to your preference.
Keep mixture warm.
In cast iron skillet or griddle heat leaves until just wilting.
Remove center core from leaves.
Place 1-2 Tbl egg mixture on center of leaf and wrap.
Serve with fruit and cherry tomatoes.
