Cabbage stir-fry


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    • 12⁄3 lbs green cabbage
    • 51⁄3 oz. butter
    • 1 teaspoon salt
    • 1 teaspoon onion powder
    • ¼ teaspoon pepper
    • 1 tablespoon white wine vinegar
    • 1 tablespoon tomato paste
    • 2 garlic cloves, finely chopped
    • 3 oz. leeks, thinly sliced
    • 8 tablespoons fresh basil
    • 1 cup mayonnaise or sour cream, for serving


    Step 1

    Shred the green cabbage finely with a cheese slicer, sharp knife or in a food processor.

    Step 2

    Fry the cabbage in about half of the butter (or substitute olive oil) in a large frying pan or wok on medium heat for about 10 minutes, or until just softened.

    Step 3

    Add vinegar, salt, onion powder, and pepper. Stir and fry for 2-3 minutes, or until well incorporated. Reserve sautéed cabbage to a bowl.

    Step 4

    Heat the rest of the butter or oil in the pan. Add the garlic and leeks, and sauté for a minute.

    Step 5

    Continue frying until cooked through. Sauté until most of the liquid has evaporated.

    Step 6

    Add tomato paste and mix well. Lower the heat a little and add reserved cabbage and fresh basil. Stir until cooked through.

    Step 7

    Adjust seasoning and serve with a dollop of sour cream or mayonnaise and perhaps even a green salad.

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