Notes:
It’s soo good and spicy and healthy and filling. I ate this with potato pancakes (no - not the definition of healthy but not too bad either as I don’t deep fry them). But potato pancake season is over so there should be no fear of anyone else eating this with fried potatoes.
I would in the future like to build upon this cabbage to make a larger veggie-noodle stir-fry. We’ll see.
Servings: 2
Ingredients:
1/2 a red cabbage finely shredded (with a knife - not a grater!)
1 garlic clove minced
1 or 1/2 a serrano or jalepeno pepper (fresh) minced
Salt & pepper to taste
Srichiran or other hot sauce
1 tblspn olive oil (or whatever you have really)
splash vinegar
1/4 cup water
Directions:
Heat oil over a medium low flame in a frying pan (with sides preferably - a pot if you must). When hot, add garlic and briefly saute (like 30 seconds) before adding the pepper. Cook for another 30 seconds and add the shredded cabbage & all other ingredients. Move the cabbage around to let it get acquainted with the sauce. Cover the pan and wait for about 5-10 minutes. Test a peice. Is it tender and delicious? If so, remove from heat and enjoy (maybe with potato pancakes as I did). If not to your liking add some more of the hot sauce, vinegar, pepper, etc.
This combo works for me because I love spicyness, but feel free to change anything you're not down with.
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Tags: Snacks
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