Warm Cabbage Salad with Thai Coconut Mussel-Infused Rice

On Jay's suggestion, I used the leftover Thai coconut sauce from Tuesday's mussels as broth to cook some rice in.


I also had this cabbage & pepper salad that I made last week that somehow froze in my tempermental fridge, so I decided to sauté it in some olive oil, and having no idea how to season it, added some crushed coriander seeds, red mustard seeds and red pepper flakes. Then I sprinkled in some chicken-flavoured stock powder, added a little water and let it simmer for a bit. At first I was intending to soften the cabbage, but I think it turned out much better keeping it crunchy.


For a dish whose ingredients could have just as easily been thrown away, it was pretty satisfying. The rice was delicious and the sautéed cabbage (though the coriander was perhaps unnecessary) was surprisingly edible.