This recipe is named after the bubbling oil and squeaky cabbage. I loved the name so much I wanted to try it out. Enjoy! 1 med. head cabbage cut into strips 3 med. leeks, sliced into ½” pieces 1 Tbsp. oil 1-2 cloves garlic 2 Tbsp. soy sauce 1 potato or turnip, quartered, steamed,  & peeled 1 Tbsp. apple cider vinegar

Chop already-cooked potato or turnip into ½” pieces. Stir-fry cabbage and leeks in oil in heavy skillet over med-high heat for 3-4 mins. Add garlic. Cover and reduce heat to low. Cook until cabbage is crispy-tender, about 5 mins. Add potato or turnip and stir another minute or so, until warmed through. Sprinkle with soy sauce and vinegar. Serve immediately. Makes about four servings.

Adapted from The New Laurel’s Kitchen