Sweet and Sour Cabbage Stir Fry
This dish dresses up the dieter’s friend—the humble cabbage. It’s filling and tasty—lightly sweet, lightly sour—and very low in calories. I’ve made this dozens of times, using different types of cabbage, but I find that regular cabbage gives it the best texture, slightly crunchy. Sometimes, I add onion to give it extra bite; sometimes I add carrots to provide additional healthy substance. And it works for me hot or cold.
Note on the amount of cabbage: This recipe is great when you have extra cabbage on hand, because you can vary the amount you use. However, too little cabbage will make the sweet and sour taste too intense; too much cabbage and you’ll lose flavour.
- 2 tbsp. chicken broth powder, mixed with ½ cup of water
- 1 tsp. minced ginger
- 1 onion, sliced (optional)
- 5-7 cups cabbage, sliced into thin strips
- 1 carrot, shredded (optional)
- 1 tbsp. rice vinegar
- 1 tbsp. artificial sugar
- 1 bunch scallions, sliced
- Salt to taste
- In large skillet, heat chicken broth-water mixture over medium-high heat.
- When bubbling, add ginger and cook for 30 seconds.
- Add cabbage and carrots.
- Cook for 8-10 minutes (uncovered) until cabbage is wilting, stirring occasionally.
- Take off heat.
- Mix in vinegar, artificial sugar, and scallions.
- Salt to taste.
- Serve hot or cold.
For Weight Watchers: 0 points on either the Points or PointsPlus plan.
(Adapted from a Weight Watcher’s recipe that I no longer have.)