Cabbage Stir Fry Recipe

Written by Published on Updated on September 24, 2016 in Vegeterian

Cabbages are one of the most misunderstood vegetables, and, to most guys who went through the Kenyan high school (cabbage) experience…no fond memories there. The horrible smell (almost like moldy socks) from a kilometer away was a NO-NO and complete turn off. I couldn’t wait to get out of there and enjoy my cabbages as I knew they ought to be savoured…..hence my cabbage stir fry recipe.

I love it when my cabbages are on the crunchy side, all that mushy stuff is just not for me. Also for me, the more colours that get mixed into my cabbages the better. That is why I use coloured hohos (bell peppers / capsicum) and carrots.

These cabbages go very well with flakey soft chapatis, or these super soft layered kenyan chapatis. rice or any starch of your choice.




So how do I ensure that the cabbages turn out as I would love them to?

  • Use a wide cooking wok (or sufuria) because it will allow the steam to escape preventing the cabbages from sweating on each other and getting soggy.
  • Have all the ingredients prepared beforehand because once you start cooking everything goes so fast that you’ll have no time to chop or slice anything. Chances are that you will end up burning something.
  • Try and maintain high heat as you cook because (in my opinion) the ingredients end up retaining their colour and flavour.




Ingredients

  • 1 Medium sized onion – finely sliced
  • 2 Green chillies (Optional)
  • 2 Medium sized carrots – julliened
  • 2″ ginger – finely minced
  • 2 Garlic cloves – finely minced
  • 1/2 Green hoho (Green capsicum) – Thinly sliced
  • 1/2 Red hoho (Red capsicum) – Thinly sliced
  • 2 Tbs dhania (Coriander) stalks – finely chopped
  • Freshly squeezed juice of one lemon
  • 1/4 Cup spring onions (white part) – Finely sliced
  • 1/4 Cup spring onions (Green leafy part) – finely sliced
  • 1/2 Cup Dhania leaves
  • 1 Tbs Curry powder
  • Salt and freshly cracked black pepper to taste
  • 2 Tbs Coconut oil




Directions

  1. Heat your wok on very high heat almost to smoking point and then melt your coconut oil.
  2. Add the onions and green chillies all at once and cook for about a minute for the onions to soften and turn slightly translucent.
  3. Add the ginger and garlic, cook for a minute for them to release their fragrant scent.
  4. At this point add the carrots, stir them to ensure that they get coated by the contents in the wok and then add the curry powder.
  5. Cook the carrots for about three minutes until they just start to soften.
  6. Add the hohos and dhania stalks all at once. Stir and ensure that all the ingredients mix thoroughly .
  7. Add freshly cracked black pepper and salt to taste.
  8. This is the time to add the cabbages and spring onions, the white part. Toss them until everything in the wok mixes will.
  9. Cook cabbages until they just start softening and then add the dhania leaves and the green leafy part of the spring onions.
  10. After about a minute squeeze in the fresh lemon juice and serve.
  11. ENJOY!!



 

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