Cabbage Stir-fry
I served this New Year's Eve & Day with Creole Black-Eyed Peas and vegan cornbread, but never got around to putting this simple recipe on the blog, so here it goes...
1/2 head of your favorite cabbage (green, red, Napa, Savoy, bok choy, etc.), de-cored and cut into chunks
2 tbsp. grapeseed oil
one 14-oz can vegetable stock
1 1/2 tbsp. cornstarch
4 cloves garlic, minced
smoked sea salt & ground white pepper to taste
Chopped green onions for garnish, optional
In a bowl, combine vegetable stock, cornstarch, and garlic. Set aside.
Heat a heavy cast iron skillet on high heat. Add olive oil. Stir-fry cabbage for 2 minutes or until heated through but still crisp. Then, add the vegetable stock mixture. Stir-fry until sauce is thickened. Garnish with chopped onions for added color and flavor.
Serves 2 to 3 generous portions.
1/2 head of your favorite cabbage (green, red, Napa, Savoy, bok choy, etc.), de-cored and cut into chunks
2 tbsp. grapeseed oil
one 14-oz can vegetable stock
1 1/2 tbsp. cornstarch
4 cloves garlic, minced
smoked sea salt & ground white pepper to taste
Chopped green onions for garnish, optional
In a bowl, combine vegetable stock, cornstarch, and garlic. Set aside.
Heat a heavy cast iron skillet on high heat. Add olive oil. Stir-fry cabbage for 2 minutes or until heated through but still crisp. Then, add the vegetable stock mixture. Stir-fry until sauce is thickened. Garnish with chopped onions for added color and flavor.
Serves 2 to 3 generous portions.
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