Braised Green Cabbage with Garden Vegetables
If you are lucky, the cabbage, green bell peppers and onions will all
come from your garden. This recipe can be cut in half by using only half
a head of cabbage.
* 1 head green cabbage (about 2 1/2 lbs), shredded
* 1 medium onion, chopped or 4 green onions chopped with green tops
* 1 medium bell pepper, cut into 1/2 inch squares
* 1 teaspoon crushed red pepper flakes (optional)
* 2 cloves garlic, chopped
* 1/4 cup olive oil or peanut oil
* 1 cup water or chicken stock
* salt and pepper to taste
Have all ingredients ready before you start to cook. Remove any decaying
outer leaves and wash cabbage; remove core. Remove dark green leaves, cut
away tough ribs, roll together into a scroll and cut across into thin
shreds. Set aside. Cut cabbage into quarters and shred thinly. Set aside
separate from dark green outer leaves. Chop onions and bell pepper and
set aside. Peel and smash garlic cloves with side of knife, chop
coarsely, set aside.
Use a large (5 quart) stainless steel Dutch oven or pan with lid or use a
nonstick surface wok. Heat pan over medium high heat for a few seconds
until hot. Add oil to hot pan, immediately add onions and bell peppers
and stir for about one minute. Add shredded dark green cabbage, stir for
another 30 seconds. Add crushed red pepper and garlic, continue to cook
and stir for 15 seconds. Do not allow garlic to brown. Add two handfuls
of cabbage stirring for about 30 seconds, continue adding cabbage and
stirring at 30 second intervals until all of the cabbage is in the pot.
Add water or chicken stock, cover immediately and continue cooking for 10
minutes. Stir occasionally to keep from sticking. Add more water if
necessary. When cabbage is done, almost all of the liquid will have
Makes six servings.
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban