There’s so many reasons to love cabbage. It goes great with just about everything and there’s a recipe for every season. With Saint Patrick’s Day coming up, there’s going to be cabbage everywhere. But what happens if you have some leftover that you didn’t cook with that corned beef?
Cabbage is a versatile cruciferous veggie with lots of crunch, but it can be cooked down and resemble the firm texture of a good lo mein noodle. In the new year there’s always a lot of dieting going on (keto especially!) and so many people are trying to stay away from unwanted carbs. This recipe is simple and works to get that lo mein feeling without all the carbs. This recipe is for about 4 people.
What You’ll Need:
1 Quarter head of a large cabbage – sliced into long strips (like a lo mein noodle!)
2 medium sized carrots – chopped
1 medium sized onion – sliced
1/2 cup of shelled, salted peanuts
1/4 cup of soy sauce
2 tablespoons sriracha (or more if you like it really spicy)
1 tablespoon sesame oil
What You’ll do:
Take all the stuff listed above and put it in a pan and turn on the heat. Stir often. You might need a little salt and pepper to taste, depending on how salty you like your food. But don’t start off with too much salt because after the water cooks out of the cabbage you’re left with that soy sauce that’s already pretty salty.
Just cook it down until it has the consistency of a lo mein dish. It’ll will get a nice color to it, kinda like lo mein, and the smell will be intoxicating.
We added some sliced chicken breast to ours and topped it with a little extra sriracha. But it could be a complete meal without it. It’s also delicious cold, right out of the fridge.