Tuesday, July 14, 2020

Sauteed Cabbage, Tomato and Stinging Nettle

I normally make this dish with just cabbage, tomato, meat, and water or chicken stock. This time I added a large handful of stinging nettles that I harvested for extra nutrients, texture, and color. Use however many tomatoes you prefer. I love fresh tomatoes so I used 3 medium-sized ones. You may use ground or thin slices of meat such as pork, turkey, or chicken for this dish. You may use either stock from dried crabs or fresh crabs.

Be sure to harvest stinging nettle with gloves and proper harvesting clothing (i.e., pants, socks, closed shoes, long-sleeved shirt, and etc.) as they do sting! Please eat only wild plants that you can positively identify. If you have any health problems or are taking any medicines (prescription, over-the-counter or herbal supplement) please consult with your health care providers before eating any wild edible plants.

Here are a few links on stinging nettle.

Stinging Nettle: Uses and Risks - WebMD
Nettle - Drugs.com
Stinging nettle - Penn State Hershey    

sauteed cabbage, tomato and stinging nettle

Sauteed Cabbage, Tomato, and Stinging Nettle


1 Tbsp oil
4 oz ground pork
2 garlic cloves, smashed and chopped or minced
1/2 medium-sized cabbage, roughly chopped or sliced into bite-size, washed and drained
1 recipe of the Basic Rehydrated Green Crab Stock (see recipe below)
A large handful of stinging nettle tips, washed well and drained
2-3 tomatoes, cut into 6-8 pieces
2 beef bullion cubes
Fish sauce


Saute pork in oil until just cooked. Add garlic and saute until the garlic is soft. Add cabbage and green crab broth, cook until the cabbage is wilted. Add stinging nettles and tomatoes and cook for 2-3 minutes or until the stinging nettles are wilted. Season with beef bullion cubes and fish sauce. Serve with rice.

Basic Rehydrated Green Crab Stock


1 cups of water
1/8 cup dried crushed green crabs


Heat these two ingredients until the water comes to a boil. Simmer for 15 minutes. Strain and discard the shells.

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