March has one big highlight to the month, St. Patrick’s Day. Its an unusual day where sane people will dye their hair green, wear tacky four leaf clover jewelry, drink green beer and proclaim to be Irish!! So in honor of St. Patrick we are going green this month. The traditional meal of St. Patty’s day is corned beef and cabbage, I am going to spin off of that and make a delicious cabbage stir fry. Really easy, really yummy and you can have it anytime of the year not just in March!!
Cabbage Stir Fry 1 lb chicken, turkey or pork sausage 2 tbsp Olive oil 1 medium onion, chopped 1 8oz pkg sliced mushrooms 1 Zucchini, cut into strips with julienne peeler 1 cup green peas 1 cup snow peas 1 medium head savoy cabbage 2 tsp Sesame oil Braggs liquid Aminos
1st get your rice on, I really like basmati rice (white or brown) I would put 2 cups of rice into a pot with a little over 3 cups of water. That is for firm rice, if you like your rice softer add 4 cups of water. Cover and bring to a boil, reduce heat and cook until liquid is absorbed.
Cut sausage into bite size pieces (I have a pair of kitchen scissors that work great for this) and cook in the olive oil in a large frying pan on medium heat. When the sausage is fully cooked add the chopped onions and mushrooms. When the onions are soft add the zucchini strips and peas. Let the veggies cook for about 5 - 8 minutes while you cut your cabbage. Savoy cabbage has a wrinkly look and a lighter texture than regular cabbage. (you can use regular cabbage, it will just take a bit longer to cook) cut the cabbage in quarters, cut out the center core and slice into ¼ inch strips.
Stir the cabbage into your pan with the other veggie, put a lid on the pan and cook for another 8 -10 minutes. Stirring regularly. When all your vegetables are done to your liking, finish your dish with the sesame oil and braggs aminios (or soy sauce) to taste. Serve over the rice.
Hope you enjoy this St. Patricks day inspired dinner, have a happy March but stay away from the green beer!
Until next month, If your looking for me …. I’ll be in the kitchen. Live, Love,
“in the Kitchen with Lucy” is written by Lucy “Leigh” Hendry. She currently manages the café at Nature’s Market in Melbourne and is working on her cookbook.
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