My Own Recipe: Easy Hoisin Cabbage

I have no idea what someone else would think of this dish that I just made, but it's making me happy. It's very in your face with the flavors, but I'm liking it.

Situation: I had nearly a whole head of extra green cabbage from last week that I didn't know what to do with. I didn't want to eat the whole thing raw because I would like my stomach to still be talking to me politely by the end of the week. So, it needed to be cooked.

But recipes take effort. I looked up a few and then shrugged, chopped it into small bites, put a couple tbsp of water and the cabbage in the pyrex, and shoved it into the microwave until it got a little softer. (I meant to cook it until it was totally soft, but this cabbage was more persistent than I was.)

This is a success, but not a huge one.Now I had half-steamed cabbage that I didn't want to eat. How to give it some flavor?

Nothing sounded good (except maybe like apple and lime or vinegar, but that would take more chopping), but I want to use up my hoisin sauce, so I decided to see what I could do with that.

This is what I did with that:

 Hoisin sauce + Sriracha sauce + roasted sesame seeds + optional bit of cilantro (I liked the color the cilantro added, but I wasn't entirely sold on the flavor addition)

I couldn't tell you how much of each component because I just squirted the sauces in the bottom of a bowl and stirred them together, added the cabbage, and then liberally sprinkled on the sesame seeds.

And mmmmh it's got some kick and some weird depth of flavor and I am a happy girl. The sesame seeds are definitely essential.

Later: Hmmmm Well. It is delicious, but it's more of a small doses kind of delicious. I got that big bowl of it and I happily ate about half of the bowl. Picked at the next 1/4 and then threw out hte last 1/4. I think it had a chance of being much better if the cabbage was thoroughly cooked and therefore blander. I may shove it back in the microwave and try again.