Cabbage Stir-Fry

Eat your veggies? NO PROBLEM! This veggie filled Cabbage Stir-Fry is full of veggies AND FLAVOR! Our whole family inhales this Chinese Take Out Fake Out! SO GOOD!!  

Don’t you just love when you have a crazy idea and it works EVEN BETTER than you imagined?  We had that DELICIOUS 10 Minute Chicken Ramen Stir-Fry last week and loved the homemade sauce so much, I couldn’t wait to try it in another recipe! Cabbage is my all time favorite veggie, so I wanted to see how it would taste replacing the Ramen noodles with long & thinly sliced cabbage.  This may be my best idea yet!  Way better than the time I tried to do one big grocery shopping trip for the whole month.  Even better than the time I thought if we never raised our voices around our kids, they would never learn to scream or pitch fits as toddlers.  And especially better than the first time I tried to give my hubby a hair cut at home to save 10 bucks…. You get the picture.  😉

This Cabbage Stir-Fry is much more of a method than a recipe.  You can sub any veggies, and add as much or as little of the brown sugar & soy sauce as you like!  Also, you can add any cooked meat to it at the end.  I added leftover grilled chicken, but anything will do: chicken, steak, ground beef, shrimp, ham, smoked sausage, etc…  Ok, I’m getting hungry again 😉

Cabbage Stir-Fry

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Ingredients

• 4 Tbsp oil, divided
• 2 carrots, chopped small
• 2 zucchini, halved then sliced into moons
• 1 onion, diced
• 3 cloves garlic, minced
• 1 head cabbage, halved then very thinly sliced (like noodles almost)
• Cooked meat of your choice. I used about 2 - 3 cups of leftover grilled chicken
For the sauce
• 1/4 cup brown sugar (or more to taste)
• 1/2 cup reduced sodium soy sauce (or more to taste)
• 2 tsp chili powder
• 1 tsp sesame oil
• 1 tsp freshly minced ginger (I use the paste in those little tubes because #easy)

Instructions

In a medium bowl add the sauce ingredients and set aside.

Heat 2 Tbsp of the oil in a very large skillet or wok over medium heat. Add the carrots and cook for about 3 minutes stirring often, then add the zucchini and onion. Cook for 5 minutes and continue stirring. Next add the garlic and cook for 2 minutes more. Using a large slotted spoon, remove the veggies from the pan to a platter and set aside. Add the other 2 Tbsp of the oil to the pan along with the cabbage. If the cabbage doesn't fit all at one time, add as much as you can until it cooks down enough to add the rest. Once the cabbage cooks down by half, add the veggies back into the pan, along with the prepared sauce.

Continue cooking over medium heat until the cabbage is cooked to your liking, the sauce is thickened and the veggies are done. Add your cooked meat and give it a taste and add more soy sauce & brown sugar as needed. I think I ended up adding a couple tablespoons more of each because we like lots of flavor.

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