Stir fried cabbage is not exactly a novel idea but I was surprised to see that I haven’t combined it with red peppers before. Along with shallots and garlic, the result is rustic and assertive; a good companion for robust roast or grilled meats such as beef, lamb, or pork. It’s not too much for chicken or fish though.
Otherwise, not much to say about this – it’s a quick, simple and tasty stir-fry.
15 minutes prep time
4 to 6 medium shallots
1 medium thick-fleshed red pepper
4 cups chopped green cabbage
3 or 4 cloves of garlic
1 tablespoon mild vegetable oil
2 or 3 tablespoons soy sauce
Peel the shallots and cut them into slivers. Core and de-seed the pepper, and cut it into thin strips, then cut them in similar length to the shallots. Chop the cabbage. Peel and mince the garlic.
Heat the oil in a large skillet, over high heat. Add the shallots and pepper, and cook, stirring frequently, for 2 or 3 minutes until softened. Add the cabbage, and sprinkle with the soy sauce. Continue cooking for another 2 or 3 minutes, until the cabbage is softened and reduced in volume, and the soy sauce is absorbed or evaporated. Add the garlic and stir it in well, cooking for another minute or two until the garlic is fragrant and the cabbage is cooked to your liking. Serve at once.
Last year at this time I made Kohlrabi Soup.