Red Cabbage, Carrot & Onion Stir-Fry

I tried - I really did - to get away from the sweet-sour dynamic that so constantly prevails with red cabbage. In the end though, it pulled me in. Because, really, it works so well. A little acid also helps the cabbage keep its bright magenta colour. 

Throw in some bacon and serve this with rice for a complete meal, although it works just fine as a vegetable side dish with any kind of roasted meat. 

4 to 6 servings
20 minutes prep time

Make the Sauce:
1 tablespoon honey
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 cloves garlic

Mix the honey, soy sauce and vinegar in a small bowl. Peel and mince the garlic, and add it. Set this aside.

Do the Stir-Fry:
2 cups chopped red cabbage
2 medium carrots
1 large onion
1 tablespoon mild vegetable oil

Wash, trim and chop the cabbage. Peel and grate the carrots. Peel and slice the onion in fairly thin wedges.

Heat the oil in a large skillet. Add the onions and carrots, along with a tablespoon of water. Cook over high heat, stirring constantly, until softened and browned in spots, and the water is evaporated; about 2 or 3 minutes. Add the cabbage and another tablespoon of water and cook for another 2 minutes or so, stirring constantly, until the water is evaporated. Mix up the sauce again, and add it. Stir in well, and cook for another 2 or 3 minutes, until it too is absorbed or evaporated. I find the vinegar has an unpleasant odour as it first goes into the pan; it should be back to smelling pleasant before the dish is declared to be done.





Last year at this time I made Cornmeal Pancakes.