Raise the lowly cabbage to something extraordinary! This technique of sautéing brings out a wonderful sweetness you never knew existed in cabbage. You can add different spices to this recipe: curry, caraway seeds, or hot pepper sauce are just suggestions. But try it plain first! Adapted from The Low-Carb Cookbook by Fran McCullough
I live alone so when I buy a bag of coleslaw mix I don't even use half of it. I hate to see it go to waste so I substitute the slaw mix for the 1/2 head cabbage this recipe calls for. I use my own judgment on the amounts of the other ingredients it calls for. Easy to make and tastes great.
This comes from the "Cooking Class-Chinese-Cookbook". I used Napa cabbage which I never had before. I thought it was very good. It gave the dish a nice flavor to me. Instead of the green beans, I used some Chinese vegetables (the kind with the noodles in) plus all the other vegetable in the recipe and served over rice; so good! I also cheated and used chicken tenders to cut back the prep time. I sauteed the chicken until
it was done but not browned. I also used precooked shrimp.
This was quite good, easy enough to make and didn't take very long before it was done. I used a pkg. coleslaw mixture with carrots and cooked longer than suggested as I like my cabbage on the wilted side (the carrots still had a slight crunch to them). I also used chicken tenders. All I had on hand was spaghetti and it worked quite nicely. I guess I liked it more than I thought as I had 2 big servings.
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