What can be a healthier option than a nice shredded cabbage? Whether it is in the salad or stir-fried in any possible way, all members of cruciferous plants family are amazing for health, not for extra pounds.
Lately, I started consuming less red meat. I still cook it for the family but limit my personal consumption to a really tiny amount. I just do not feel my body wants a lot of red meat. I prefer fish and poultry – leaner options.
So, this cabbage is Asian-food-inspired. Basically, this should be used as a filling for the deep fried spring rolls. I am not into deep frying anything in the world, so I eat this filling just as is. It is really good with a bit of ground beef and lots of cabbage.
Here is my recipe:
2 Tbsp olive oil
100 gr ground beef
4 cups shredded cabbage
1 small carrot, julienned
4 Tbsp soy sauce
1/2 tsp ground ginger
Garlic powder, sprinkle to taste
Heat the oil in the cooking pan
Stir-fry the ground beef for 10 mins
Add 1-2 Tbsp of water if the beef is sticking to the pot
Add all other ingredients listed above
Stir-fry for 15-20 minutes until desired softness is reached
Cabbage has to be a cooked but crunchy, not too soft.