Sunday, January 7, 2018


It's Sunday morning and I am trying to finish a book while catching up on TV shows I have recorded last week. I put on A Chef's Life on PBS. It's the episode about CABBAGE!  I love this show and Vivian Howard. I have her cookbook, Deep Run Roots.  It reminded me that I made a cabbage dish the other night!

Cabbage Stir Fry
2-3 T Coconut oil
1/2 medium cabbage, sliced
1 carrot, some shaved (with vegetable peeler) and some sliced
1 onion, sliced into moons
2-3 garlic cloves, sliced
1 package Snow Peas
2 Tablespoons Coconut Aminos
1 tsp. Ruth Ann's Muskego Ave Chicken/Fish Seasoning  from Penzey's
May need additional salt & pepper

What I started with.

After the oil was hot, I added the vegetables and Ruth Ann's.
It will cook down a lot after the water is released
from the cabbage and onions. I thought this needs more...

These were on sale at Harris Teeter last week.

Just open the bag and throw them on top.

Cook on low-medium for about 15 minutes until the vegetables are soft.
Add the coconut aminos.
Be sure to taste before serving in case you need more salt and pepper.

My husband went nuts over this vegetable dish. These are the vegetables used in making a Filipino dish called Pancit.  All you need to add is 2 different kinds of meat and the Pancit noodles.
It is not a Whole30/Paleo/Primal meal with the noodles added.
We ate this a lot while we lived in Guam when I was a kid. 
I would make it for my family when I could find the noodles
at the Asian market (before we stopped eating a lot of wheat).

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