Making Cabbage Stir Fry, a satisfying way to serve cabbage: mouth watering, filling and tasty!
Ingriedients:
- Enough Ground Beef to serve the amount of people you are feeding. Rule of thumb, it can be anywhere from 1/4 cup to 1 cup of cooked meat per person. You can roughly measure with your eye, there is no need to dirty up all your measuring cups. I used the cheaper cabbage to offset a minimal use of the more expensive meat, so I used towards the 1/4 cup per person.
- 1/4 cup uncooked sliced mushrooms per person (optional to your taste)
- 1/2 cup uncooked slivered onion per person (optional to your taste)
- Salt and Pepper per taste (optional: also add garlic, or onion soup mix)
- Chop up all the cabbage you plan to use into salad-size pieces. Measure it raw, and estimate about 2-5 cups of it per person. When I cooked it, the meat was more of a garnish and the cabbage was the main event.
- Butter for frying it in – as much as you need, keep adding more so your stir fry never dries out
My process:
- In a large Wok or a deep Stew Pan (If you’re like me then you might get kind of dance-ey and flamboyant while stir frying, then a deep stew pan/dutch oven is a much tidier way to wok.) melt some butter.
- Fry the meat in the butter, add salt and pepper to your own taste.
- When the meat is no longer pink and is beginning to crisp, add onions and mushrooms. After the mushrooms you may need to add more butter.
- While the vegies soften, begin to stir in the chopped cabbage. You want every ingredient to be coated in the butter and seasonings and getting soft.
- Turn off burner.
- You can serve it now, it’s nice with some fluffy rice on the side, or potatoes, or fresh baked bread.
Or you can continue into a casserole recipe to be served later:
- Transfer everything from your wok into a rectangular baking pan.
- Stir in about 1 cup cooked fluffy rice per person.
- Drizzle a white Alfredo sauce or a savory tomato sauce onto it.
- Sprinkle grated cheddar on top.
- Bake at 350*F until the cheese is melted and it is piping hot. If you bake it after it has cooled in the fridge, this is about 30 minutes, but if you bake it right after stir frying, it takes about 15 minutes.