Friday, 4 September 2015

Stir Fry Cabbage

Stir Fry Cabbage

This recipe is a take on the German Sauerkrat. Literally translated, it means Sour Cabbage!! Eaten as a side dish with Meat it completes the meal.
This dish is full of flavour. It is easy to add  any of  your favourites to this recipe and omit any of the vegetables you are averse too. 

3 tbsp oil

2 tsp mustard seeds
4 cups shredded cabbage
1 cup shredded carrot
1 cup sliced onions
3 thinly sliced green onions
1 thinly sliced green chillie, Jalapeno or Indian
1 large red chillie, dried or fresh. 
2 egss
1/2 cup diced Smoked Veal
salt to taste
1 tsp pinch of brown sugar
Juice of one lemon
Handful of freshly chopped corriander leaves

In a deep wok heat the oil, add the mustard seeds

immediately add the chillies, then the smoked veal, toss around and add 
onions, cabbage, carrots, sprinkle with salt, sugar and toss again.
Cook on a high flame, 
Three minutes later add the lemon juice.
Give it a toss and add the corriander leaves.

In a separate pan heat a drop of oil, beat the eggs, pinch of salt and make a plain omelette. Remove on a chopping board, roll the omelette and slice thinly into strands. 

Toss it through the Stir fry and serve immediately.


Cook the stir fry at the last minute. It should be a tad crisp and not over cooked or mushy.
It takes 10 minutes at the most, so keep everything ready to assemble.

You can use any smoked meat of choice. Or even omit it.

Dry red chillies are generally flat and large.
You can use a dash of vinegar instead of lemon juice if you prefer.
Substitute Parsley for Corriander if you prefer the taste.

Serve this with a piece of fish marinated in My Magical Marinade

or a piece of steak marinated in my Chimmichurri.

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