Lunchbox Liz

Chinese or Napa cabbage is a perfect winter vegetable. It is in the same family as western cabbage and turnips. It is cold resistant and stores well so it can be harvested late and stored for long periods of time. Its nutritional content isn’t outstanding, although if it is grown in good soil there will be good minerals available to your body and trace amounts of vitamins A and C. It is high in fiber. I like Chinese cabbage for its spicy delicate leaves.

Today’s Lunch
Chinese Cabbage and Tofu

1/2 onion
2 tbsp coconut or olive oil
1/2 pound firm tofu
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne
1/2 tsp paprika
1/4 cup water or stock
2 cups sliced Chinese cabbage
1 cup frozen peas

Melt oil in a large skillet on medium. Add chopped onion and cook until translucent. Add tofu and spices and reduce heat slightly. Cook for ten to fifteen minutes until tofu is browned on at least one side (my husband and I have tofu debates I like mine brown he likes his still squishy, whomever is cooking wins). Add sliced cabbage (I slice the cabbage from its tip and work my way down to the base), stock or water and frozen peas. Cover and cook for a further ten minutes or until cabbage is tender. Take the lid off and cook for another five minutes if the mixture is too watery. Serves two.