Cabbage + Veggie Stir Fry

I’m not a huge stir-fry fan, but this recipe from PopSugar caught my eye. I gave it a try, with variations of course, and really loved it!

It’s vibrant, beautiful, tasty, and healthy. It’s a great way to use up any lingering vegetables in the house as well.

I used Quorn “chicken” cutlets as a substitute for tofu because I cannot find package-free tofu near me, and I’m also not the biggest fan of tofu anyway. It can be delicious, but it requires more energy from me than I am willing to give most weeknights, or heck, even weekends.

The vegetables consisted of 1/2 head of cabbage, 3 carrots, 1 bell pepper, and 1 bunch of broccoli rabe. Veggies should be sliced long and thin, especially the cabbage so that it resembles noodles.

For seasonings you’ll want:

  • 1/2 – 1 cup vegetable stock (homemade or store bought)
  • 1 Tablespoon Bragg Liquid Aminos (commonly found in bulk sections)
  • 1/2 Tablespoon maple syrup
  • 1 Tablespoon rice wine vinegar
  • 1 teaspoon sesame oil
  • 1 Tablespoon each of minced garlic + ginger

Mix all the liquids together and set aside.

**I was already roasting veggies for another dish and added the Quorn cutlets to the roasting pan until they were thoroughly heated, then cubed them before adding them to this dish.

Heat 1 Tablespoon oil of choice in large, heavy pan set to high heat.

Toss garlic and ginger in oil until fragrant, add in cutlets if using, then carrots, broccoli, and bell pepper.

Cook until veggies start to soften a bit, about 10 minutes, then add in cabbage, and continue to fry.

Add in the liquid seasonings and coat everything in the mixture, stirring constantly.

You’ll see your veggies start to shrink and brown a bit, taking on the flavorings of the sauces.

Add 1/4 cup chopped walnuts and mix together.

Cook until veggies are softer, but still have a crispiness to them.

Add salt and pepper as needed and enjoy!

I let my dish continue to cook after this photo because the veggies were still quite raw at this point.

Peace and love,

Kristan

Curry Lentil Cabbage & Potato Stew

A soup born out of the desire to never leave my house to face the horrors of a grocery store. What could I make with the contents in my kitchen?

A delightful stew that fits perfectly with a St. Patrick’s Day themed meal!

Ingredients:

  • 2 Tbs olive oil or butter
  • 1 sweet or yellow onion, sliced
  • 1 1/2 cups green lentils or split peas, rinsed
  • 3 cups potatoes, cubed
  • A few cloves of garlic, minced
  • 2 Tbs curry powder
  • 4 cups or more vegetable stock, or water and bouillon
  • A head of green cabbage, sliced
  • Salt & Pepper

Heat fat in a soup pot and stir in onion slices. Sprinkle with some salt, and let them brown and get soft. Add in garlic. Sprinkle in curry powder. Add potatoes and coat, then add lentils. Cook for a minute, then pour in stock.

Simmer until potatoes are quite soft and lentils are falling apart, approximately 40-50 minutes. Then turn off heat and add cabbage to the pot and stir. Season with salt and pepper and enjoy with some soda bread or my favorite, sourdough bread.

I’m beginning to fall in love with cabbage, of all things. It’s been under appreciated and under utilized in my kitchen for sure.

Perhaps I’m finally accepting my Irish heritage and nourishing my body the way it desires to be nourished: with potatoes and cabbage! 😉

Peace and love,

Kristan