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.
1 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
Add a dash of red pepper flakes for a spicy version.
Red pepper flakes mixed with ginger can increase the spiciness.
In 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.
-Good for anemia, respiratory diseases, and acne
-Good for digestion
-Dark leaves are rich in iron & vitamin C