Stir Fry Cabbage Plus More! |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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I wanted to make a side dish to go with Scott's Beef Brisket Scott's Beef Brisket for St. Patrick's Day and wanted something different. This could be served as a side dish or a main dish. I found Sunny Sauer-Cabbage #245730 by Kitty Z and I ran with it! This is my version... Ingredients:
1 small cabbage, ribbon cut |
4 large carrots, washed, peeled, ribbon cut |
1 large onion, peeled, ribbon cut |
2 large red potatoes, washed, ribbon cut |
2 tablespoons olive oil |
2 teaspoons caraway seeds |
4 garlic cloves, minced |
1/4 cup balsamic vinegar |
2 tablespoons lime juice |
Directions:
1. Core cabbage and cut into 1 cm wide ribbons, Use a vegetable peeler to make long ribbons of the carrots. Very thinly slice onions and potatoes. (I used a Swissmar Borner V-Slicer for all the slicing) Heat olive oil in a large frying pan or wok. Add caraway seeds and cook for a few seconds, until their color starts to change. Add garlic and cook for 30 seconds, then add cabbage. Cover and cook 5 minutes, until cabbage is slightly softened (but still crisp). Add carrot, onion and potatoes, stir together, cover and cook until carrots and potatoes are tender. Stir occasionally. If there is excess liquid, cook uncovered in the step, until liquid is evaporated.
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