Diary Recipes

Surprise! No wild leeks... Im all out. Except for the ones I planted, of course. It turned out that we have had quite a lot of rain this week so I am optimistic that they will do well. Today I will put on my boots and go visit them. However, I feel obliged to say that you could replace the onion greens with wild leeks, if you wanted to; say about 12 to 18 of them.

And what do I mean by onion greens, anyway? Basically, I mean green onions, but in this case I have just pinched off the tops of my welsh onions. Any sort of green oniony thing would work though; the wild leeks, shallot greens, onion tops, chives, or garlic greens. Anything you can raid from the garden. I do recommend welsh onions though. They are definitely the earliest green onions available each spring.

4 servings
20 minutes prep time


4 cups chopped cabbage
2 cups chopped onion greens

1 tablespoon minced fresh ginger
2 cloves of garlic

2 to 3 tablespoon soy sauce
1 tablespoon mild vinegar
1/2 teaspoon sugar
1 teaspoon arrowroot or corn starch
1 tablespoon mild vegetable oil

Chop the cabbage. Chop the onion greens. Peel and mince the ginger and the garlic. Mix the soy sauce, vinegar, sugar and arrowroot or corn starch in a small bowl.

Heat the oil in a large skillet. Add the cabbage and several tablespoons of water. Cook until the water is evaporated, and the cabbage is wilted, turning and mixing constantly. If necessary, add a little more water to get the cabbage done to your liking. Just before it has reached that point, add the onion greens, the ginger and the garlic. Continue to turn and mix until the onion greens are wilted but still bright green. Stir up the sauce again and pour it over the vegetables. Mix it in well and as soon as it thickens, remove the veggies from the heat and serve them.