Quick and easy lunch or dinner option packed with veggies and ready in 30 minutes!
Cabbage Stir-Fry
Ingredients
2 teaspoons vegetable oil
1 cup sliced celery
1 cup chopped onion
3 cups shredded or chopped cabbage
½ cup chopped green pepper
½ teaspoon salt
¼ teaspoon black pepper
1 medium tomato, chopped
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh vegetables under running water before preparing.
- Heat oil in a large skillet over medium-high heat (350 degrees F in an electric skillet).
- Add celery and onion. Cook 4 to 7 minutes until soft.
- Add cabbage, green pepper, salt and black pepper. Cook for 5 to 10 minutes, stirring often so the cabbage sweats.
- Add tomato just before serving.
- Refrigerate leftovers within 2 hours.
Notes
- If you don’t have tomatoes, try adding ¾ cup cooked, sliced carrots instead.
You might also like...
Guacamole
Guacamole
Enjoy this easy and delicious guacamole as a topping or a dip. Thanks to the Latin Heritage Workgroup for their assistance.
Prepare:
20 minutes
Makes:
2 cups
Roasted Cauliflower Steaks
Roasted Cauliflower Steaks
Slices of cauliflower flavored with garlic and lemon, and roasted until tender and caramelized.
Prepare:
15 minutes
Cook:
40 minutes
Makes:
6 servings
Roasted Asparagus
Roasted Asparagus
You only need 3 ingredients to make this tender asparagus dish. The perfect side to a variety of meals.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
3 Cups
Panama’s Tropical Bounty Smoothie
Panama’s Tropical Bounty Smoothie
Enjoy a creamy and refreshing smoothie using mango, banana, lime juice and the milk of your choice.
Prepare:
15 minutes
Makes:
2 cups
Prepare:
30 minutes
Makes:
6 cups
Banana Berry Smoothie
Banana Berry Smoothie
An on-the-go breakfast or snack made with creamy banana, sweet berries and refreshing orange juice!
Prepare:
5 minutes
Makes:
4 cups
Comments
The flavors blended very well. Tasted simple and fresh. This recipe was a great way to use the leftover cabbage in my refridgerator!