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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