Thursday, February 5, 2009

Simple Cabbage Stirfry

Some blogs are full of fancy food for parties and holidays. And while I admit it is nice to have some of those recipes around, it is most important to have nutritious food to eat every day. Here is a quick and easy everyday dish that is tasty, and oil free.

Simple Cabbage Stirfry.

Make sure you have a good amount of leftover brown rice in the refrigerator, or get a rice cooker of it started first.

I don't know how many people you are going to serve, so adjust your ingredients to fit how many will be eating.

Chop up one onion, and put it in you pan with some water, but no oil. No oil is needed. Start cooking it on medium heat. If it starts to go dry, add a little more water.

Grab a head of cabbage and chop up as much cabbage as you would like to eat. Remember it will cook down smaller. Cut the pieces the size you'd like to put in your mouth.

Add the cabbage to the onions. Add a little more water. Put on a lid, and cook until the cabbage is tender.

Add about 1 teaspoon of salt for a big pan of cabbage, or less.

Mix in your brown rice until it is about half cabbage and half rice. Cook a little to mix the flavors and warm the rice, if it is cold from the fridge.

Serve with a little dill weed or cayenne sprinkled on top, if you would wish.

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