Stir fry with cabbage

Head cabbage is a cheap raw material with a long natural shelf life. It is one of our domestic vegetable, but despite this, there are few Slovak recipes that contain it.

Stir-fry with cabbage is very fast and simple food. But you need all the ingredients to prepare in advance and during cooking to work extraordinary quicklyto stay crispyOtherwise, the cabbage will soften and... it won't be the same anymore.

The recipe comes from the coordinator Green dining room, Lucy Trefná and you can also find it in cookbook e-book Autumn Cooking Recipes.

Approximate price per 1 serving is 0.54 EUR excluding VAT (at the time of preparation of the recipe).

Ingredients for 10 servings

• 600 g Jasmine rice
• 200 ml Rapeseed oil
• 20g Garlic
• 20 g Fresh ginger
• 100 g Red onion
• 500 g Head cabbage
• 200 g Frozen peas
• 200 g Carrots
• 100 g Crushed tomatoes
• 200 ml Soy sauce
• 50 ml Rice vinegar
• 50 g Cane sugar
• 50 g Cornstarch
• 2 g Ground coriander
• 1 g Ground cumin
• 4 g Salt
• 2 g Ground black pepper

Technological process

1. Cook the jasmine rice in salted water.
2. While the rice is cooking, prepare the other ingredients. Finely chop the onion, garlic, and ginger and set aside. Cut the cabbage into thin strips. Cut the carrots into strips with a knife or use a special peeler. Set each ingredient aside separately. Work quickly while frying so that the stir fry doesn't burn and the ingredients stay crispy.
3. Before roasting, prepare the sauce. Mix the soy sauce with vinegar, sugar, crushed tomatoes, and cornstarch and set aside.
4. Heat the oil in a wok or other wide pan, add the onion, garlic and ginger and fry until the onion starts to brown slightly.
5. Add the cabbage and stir-fry for about 2 minutes, stirring constantly.
6. Add the frozen peas and cooked rice and mix well. Pour in the prepared sauce. Stir until the sauce in the dish boils. Finally, add the carrot strips and mix lightly one last time. (The carrots go in last so they stay crunchy). Ready to serve.
7. The stir fry can be garnished with chopped fresh coriander, black sesame seeds, or sesame salt on the plate.