Cabbage is one of they most versatile vegetables. It can be served Hot or cold; it’s affordable, plentiful and delicious. I can’t find a place or culture in the world where it is not in full use.
When planning meals, part of the difficulties of planning is finding side dishes that you haven’t already had enough of for the week. Rice or potato seems to be the only two options for most people, but there is always cabbage. Let make cabbage interesting.
1/4 Savoy Cabbage (sliced)
2 diced Irish Potatoes (or sweet potato,turnip, radish)
150g diced streaky baccon (optional)
1/2 diced spanish onion (purple onion)
1 clove of garlic minced
1 Tbsp olive oil
Salt and pepper to taste
Since this is a stir-fried Cabbage recipe I like using a wok.
Heat the olive oil in your pan and fry your diced potatoes. Stir fry these potato squares till cooked, remove from the heat and set a side for later (we will reintroduce these at the end), in the same pan fry your bacon. Fry it to your desired texture, some like crispy bacon, while other like theirs softer. Once your baccon is cooked to your liking, add you diced onions and saute till soft.
After your onions start to soften, throw in your sliced cabbage. Slice your cabbage as thick or as thin as you like it. once you have your stir-fry moving, throwing the other ingredients in, holding the parsley till the end.
Once stirfrying has cooked the cabbage to your desired texture (some like cruncier veges than others), reintroduce the cooked diced potatoes and toss together like a salad.
in no time your side is ready. A one pot single side, with vegetables and starch included. I would steam sweet corn On the cob with this; you can serve this as a side with a steak, sausages, grilled fish or chicken.
Add this as a dinner table side to your family’s side dish favorites and most of all Bon Manger!