Sweet and Sour Red Cabbage Stir FryNov 30 2011 by
Tired of the same side dishes? Want something more creative than opening a package of frozen vegetables? This quick and simple stir fry of just a few ingredients will really brighten your plate. Sweet and Sour Red Cabbage Stir Fry pairs well with many different dishes but is very nutritious on it’s own.
- 1 large red onion
- 1 head red cabbage (about 6 cups shredded)
- 2 bunches bok choy (about 4 cups chopped)
- 3-4 tbsp neutral flavor oil (I used sunflower oil)
- 4 tbsp All Natural Fig Spread (if you haven’t made this you could use also use a plum spread. Bionaturae and St. Dalfour make a no sugar spread) *see notes*
- 4 tbsp balsamic vinegar
- Peel and then cut the onion in half. Slice the halves into thin half moon slices. Cut the cabbage and bok choy into thin shreds.
- In a large skillet heat 3 tbsp oil on high until very hot. Add the onions and stir fry until soft and beginning to brown.
- Add the cabbage (add more oil if the skillet seems too dry) and stir fry for 3-4 minutes before adding the bok choy. Continue to stir fry until the cabbage is soft but still slightly crisp and the bok choy has wilted.
- In a small bowl mix the fig spread and the vinegar.
- Pour the sauce over the vegetables and toss together until combined. Heat until the sauce begins to bubble.
- Remove from heat and serve.
Makes about 6 cups.
Serving size 1 cup.
Nutrients per serving: Calories: 191, Cal. from Fat: 83, Total Fat: 9g, Sat. Fat: 1g, Carbs: 26g, Fiber: 4.7g, Sugars: 18g, Protein: 3g, Sodium: 62mg, Chol: 0mg
If using store bought fruit spread you will want to add a pinch of cinnamon and nutmeg or if you want to go with a more savory flavor try adding some crushed caraway or fennel seed to the store bought fruit sauce.
This dish is actually better after it sits for a while and the flavors meld together.