My husband is still following a very restricted diet to support healing of his autoimmune diseases. That means I'm still trying to find creative ways to deliver new flavors to our table. Recently, I've been making lots of Asian-inspired foods such as teriyaki salmon, skillet roasted thai coconut chicken, and teriyaki chicken.
Although the kids and I enjoy white rice or fried rice with these meals, I needed to create a grain-free, soy-free side dish that my husband could enjoy. For awhile, I was experimenting with cauliflower fried "rice", but given that my husband hates cauliflower, this was never a complete success. (The kids and I liked it, though.) But I finally found a winner: Cabbage Stir Fry!
This recipe is kinda like fried rice, without the rice. ;) It starts with caramelizing the onions and celery, then adding carrots, coconut aminos, and garlic. Finally, the cabbage is added and purposely allowed to take on some brown color to bring out it's subtle flavor. My whole family enjoys this simple recipe, and I hope your family enjoys it, too!
Cabbage Stir Fry
Serves 6
Prep Time: 5 minutes
Cook Time: 20-25 minutes
Total Time: 25-30 minutes
3 Tb avocado oil
2 Tb refined coconut oil
1 large white or yellow onion, chopped
2 stalks celery, chopped
1/4 cup filtered water (optional)
2 large carrots, peeled and chopped
2 Tb coconut aminos
2 cloves of garlic, minced or pressed
1/2 a head of green cabbage, chopped
Fine-ground Celtic sea salt, to taste
Chop the onion and celery. I use my favorite knife to prepare the veggies for this recipe.
Melt the avocado oil and refined coconut oil in a large heavy-bottomed skillet over medium heat.
Saute the onion and celery in the oil for about 5-8 minutes over medium-high heat. A bamboo spatula works perfectly for this. Sprinkle with a pinch of salt. Don't stir it too often, so that the onion can undergo some delicious caramelization (as evidenced by it browning).
If desired, you could add ~1/4 cup filtered water to the hot onions/celery to speed up the cooking process. If so, make sure to allow all of the water to cook off before adding the carrots.
Meanwhile, peel and chop the carrots. (I love my Rada vegetable peeler!) Mince the garlic.
Once the onion and celery are about halfway cooked, stir the carrots into the skillet. Drizzle the coconut aminos over the veggies and stir to combine. Continue to saute the veggies for about 5 minutes, until they are nearly cooked.
Meanwhile, chop up 1/2 of a head of green cabbage.
Stir the garlic into the veggies and saute for just a minute or two, until the garlic is fragrant.
Stir the cabbage into the veggies. Continue to saute over medium-high heat for 5-8 minutes, until the cabbage is wilted and has taken on a bit of brown, caramelized color. Season with salt to taste.
Serve and enjoy!
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