Stir-Fried Cabbage
Stir-fried cabbage has so much more taste, texture, and nutrients if prepared this way. Eating cabbage raw, lightly steamed or stir-fried helps maintain the nutrients. Many nutrients are lost when we continue to use the boil-until-dead method of old. You will never look back! Serve with corn bread or corn on the cob.
Stir-Fried Cabbage Recipe
Ingredients1 medium head of organic cabbage, shredded 3 to 4 scallions or green onions with stems, chopped
⅛-cup carrots, shredded 2 tbsp. peanut oil or canola 1 tbsp. garlic, crushed ⅛-tsp. fresh ginger, grated 2 tbsp. tamari 2 tbsp. green pepper (optional) Dash of sweetener VariationAdd a dash of red pepper flakes for a spicy version.
Caution Red pepper flakes mixed with ginger can increase the spiciness. |
InstructionsIn a wok or frying pan, heat oil. Add garlic and ginger. Cook until slightly brown. Add scallions and green pepper. Cook for 1 minute. Add carrots. Mix well. Add cabbage and toss with the other ingredients. Sprinkle with sugar. Pour tamari over the cabbage and toss. Cover for about 2 minutes. Uncover and continue to toss until cabbage is slightly soft and less green. Add more tamari to taste. Serves 4. Benefits-Good for anemia, respiratory diseases, and acne
-Good for digestion -Dark leaves are rich in iron & vitamin C |
Notes
- Use cabbage, in moderation, if you have an under active thyroid.
- Cabbage is a member one of the cruciferous vegetables and contains vitamins, minerals, other nutrients, and chemicals known as glucosinolates. Other cruciferous vegetables include, broccoli, kale, collard greens, cauliflower, radishes, turnips and wasabi.
- Use cabbage, in moderation, if you have an under active thyroid.
- Extra ground cabbage is always good to have in the refrigerator. Use to add to soups, stews, stir-fries and sauces.
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-Vegan Recipes
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