Cabbage Stir Fry

Veggies, veggies, everywhere…

After a brief tousle with Floridian thunderstorms and eating to be kind last week, I came home (to Minnesota thunder snow, aloha) a few days ago and have since found myself falling back into an ardently deep like with vegetables.

How is it so easy to forget that?

In the midst of my veg crushin’ I say thank you, hard-working leaves, stalks, roots and the rest. Thank you for what you offer, to me, to my loved ones, to those beyond humans. Thank you from the bottom of my heart, an earthy and grounded space that I revere.

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Cabbage Stir Fry

Course Side Dish

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4 people

Ingredients

• 1/2 medium head of cabbage finely sliced
• 1 large bunch of collard greens stems removed and sliced into long ribbons
• 1 tablespoon coconut oil
• 2 cloves garlic minced
• 1 inch knob of ginger peeled and minced
• 1.5 tablespoons tamari wheat-free; use coconut aminos if you prefer
• 1 tablespoon rice wine vinegar or apple cider
• 2 tablespoon chicken broth or water
• 1 teaspoon fish sauce optional
• 1/2 teaspoon very hot chile powder use more or less as you prefer
• 1 tablespoon powdered kombu optional

Instructions

1. In a large saute pan (or wok), melt coconut oil over medium-high heat.
2. Combine tamari (or coconut aminos), vinegar, chicken broth and fish sauce in small bowl.
3. Add garlic and ginger to hot oil and saute for no more than 10 seconds.
4. Add in collards and cabbage; allow to cook while stirring occasionally for 5 minutes.
5. Pour in liquid mixture and turn heat to high--cook until liquid has cooked away, stirring frequently, for approximately 2 minutes.
6. Take off the heat and sprinkle with chile powder and powdered kombu.