This recipe originated from a need to get rid of a giant head of cabbage (really, aren’t all cabbage heads seemingly never-ending?) without making anything too complicated.
I looked around a bit and found several recipes resembling fried rice. Now, I did have rice in my cupboard….but I didn’t particularly want to take the time to cook it. (It was around nine pm, and I didn’t want to start anything too extravagant right before bed.) So, I looked around a little longer hoping to find a different idea. Finally I gave up on finding something different, and accepted that I was going to be cooking rice. As I was getting out the rice, I saw some old couscous! In case you’re not familar with couscous, it literally takes ten minutes to make. My problem was solved!
Unfortunately, I didn’t quite manage to use up the entire head of cabbage (I still have 1/4 left…), but I definitely made some progress, and it turned out well! If I hadn’t been making this just to get rid of stuff in the cupboards, I would’ve added some more veggies like carrots, onions, and celery, but like I said, it turned out good the way I made it!
3/4 head cabbage
1 c uncooked pearl couscous
3 T ginger
2 T minced garlic
3 T dried onion
1 T olive oil
- Cook the couscous. Boil 1/12 cups of water and then put the couscous in, remove from heat, and let sit for 10 minutes (Seriously, it’s that easy!)
- Chop the cabbage into small pieces.
- Put the cabbage, garlic, and spices into a large pot with 1/2 c water and cook over medium heat until the cabbage is soft.
- Put the cabbage mixture, cooked couscous, and oil into a very large pan (or wok, if you happen to have one-I don’t) and cook over medium heat until the couscous starts to brown.
- Add the eggs and stir them into the mixture. Cook until the eggs are cooked through, and remove from heat.
- Eat as is or with soy sauce.
- Congratulate yourself on using up your cabbage