Tuesday, November 30, 2010

197. Cabbage-Onion Stir Fry, Frugal

Someone once told me that a great cook should be able to make wonderful meals out of practically nothing. When I open my refrigerator and pull out ingredients to make an unplanned soup or salad, I think of that statement.

If I use up a little of this or a little of that and end up with a great tasting dish or meal, I am gratified that my years of culinary experiences have helped me create healthy, great tasting food to feed my family. I also know that these meal-stretching recipes have saved us a lot of money.

Some foods, though, are hard to use up especially if the kids are grown and gone. For me, a head of cabbage is one of those foods. I might start out craving cole slaw or stuffed cabbage, but making either or both of those two dishes does not begin to use up even a small head of cabbage.

Because steamed cabbage is something I usually only eat with our St. Pat's Day corned beef and, after having thrown out too many moldy, partially-used cabbages, I put my skills to use and came up with Cabbage-Onion Stir Fry. I have made this recipe as a minimum-ingredient side dish and other times, have added more to make it into a meal. Every time I serve this dish, my husband tells me how much he loves it...a statement every cook yearns to hear!

Additional ingredients: chicken, pork, beef, mushrooms, water chestnuts, bean sprouts, green peppers, pea pods, cooked rice. Stir fry ingredients with the longest cooking time first and set aside.



Diane's Cabbage-Onion Stir Fry




1 large sweet onion, sliced into thin wedges
2 C cabbage, coarsely chopped
1-2 garlic cloves, crushed (optional)
Oil
Salt and pepper, to taste
Soy sauce

Heat oil in pan or wok, on med-high. Add onions and stir for 1 minute. Add the cabbage, stir fry until tender.  Add seasonings (as desired) - soy sauce, salt, pepper…Serve immediately or keep warm while stir-frying additional ingredients.

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