Cabbage Stir-Fry

The very first recipe I created on my own was a stir-fry.  I was in Japan.  The food there was completely different from what I normally ate (fish and broccoli for breakfast, fermented soy bean, pickled plums, etc), but Japan is where I learned to become braver in my eating.  I learned to like vegetables more.  And because of the lack of sugar in the typical Japanese diet, I also binged on ice cream and the m&ms and peanut butter my mom sent me (that I begged her to send me).  I actually looked a little pudgy by the end of the summer despite walking and biking everywhere I went since I did not have a car.

Anyways, I loved the stir-fries there and I tried to recreate one I had eaten.  It turned out pretty well and it was so easy.  The sauce was simple.  Just soy sauce, sugar, and vegetable oil, but I achieved the flavor I was looking for.

I have come a long way in my food choices and my cooking…that’s for sure.  😉

I created this simple cabbage stir-fry because I had half a head of cabbage left.  I have been on a cabbage kick lately.  There are so many ways to eat this nutritious little creation.  Sauteed, baked, stir-fried, steamed.  And you can eat it raw in so many ways too.  As the base for a salad such as slaw, tossed in a salad, on tacos or BBQ sandwiches.  With so many options it’s not hard to get it in your diet often.  I really love that my girls like it too.  And they really like this veggie packed stir-fry.

Health Benefits of Cabbage:

• Rich in antioxidants, anti-inflammatory properties, and glucosinolates, making it a power-house cancer preventing/fighting food.
• Aids in lowering cholesterol, especially when steamed, which supports a healthy cardiovascular system.
• Supports digestive health by helping to heal ulcers and intestinal lining in addition to regulating the bacterial environment.  {source}

Cabbage Stir-Fry

Ingredients:

1lb chicken (white or dark meat)

Garlic powder

Onion Powder

Salt and Pepper

1/2 head of cabbage (I have used both red and green cabbage)

1 red bell pepper, cut in thin strips

1 onion, sliced

1/2 bunch of kale, cut into strips

3 to 4 garlic cloves, minced

2 Tbsp coconut oil (can use another oil, but I highly recommend the organic unrefined coconut oil here – adds a nice flavor)

2 Tbsp rice vinegar

4 Tbsp gluten-free tamari sauce or soy sauce

1 Tbsp onion powder

salt and pepper to taste

Other options:  Carrots, celery, broccoli, bok choy, or more of the above.  In my opinion, anything goes with stir-fries.  They, like soups, are great for using up those left-over veggies.

Directions:

1.  Preheat oven to 350 degrees.  Season chicken with garlic powder, onion powder, salt and pepper.  Bake until just cooked through, careful not to overcook.  Time will vary depending on size.  Slice into 2 inch strips.  Meanwhile, chop up the veggies.

2.  In a small mixing bowl, whisk together vinegar, tamari sauce, onion powder, salt and pepper.  I actually just dumped them in one by one into the stir-fry, but I imagine the recommended method would be to combine them together before adding them in.  Hey, I am no chef.  😉

3.  In a LARGE skillet, or more preferably a wok, heat oil over medium high heat.  Toss in onions and cook until tender, about 5 minutes.  Add garlic and cook until fragrant, about 1 to 2 minutes.

4.  Add the rest of the veggies and chicken and the sauce.  Toss to coat evenly.  Saute until desired tenderness.  Serve over rice.  This makes a ton.  Enjoy those left-overs!

Several people have asked me how I do all this cooking with three small kiddos.  I am not going to lie.  Dinner time is crazy sometimes.  But to minimize the chaos, I do a lot of prepping at nap time.  Cutting veggies.  Making sauces.  And in this case I also cooked the chicken.  This allows the chicken to cool and easier to slice.  So I think I will start including some do ahead tips on these recipes.  For example:

Do ahead:  Cut up all veggies.  Bake chicken and allow to cool.

What do you think?

Shared on Allergy Free Wednesday, Hearth and Soul, Gluten Free Wednesdays

Posted by Kristy in Dinner, Veggies Tags: cabbage, dairy-free, Dinner, gluten free, kale, Stir-fry