Vegetarian Lunchtime Cabbage Stir Fry

Two ingredients that just keep coming our way in our CSA are cabbage and peppers. There is definitely no shortage of these veggies this season! I think cabbage is definitely one of the most challenging CSA ingredients to use creatively. We’re really good at making different slaws or shredding the cabbage for salads, but really there’s only so much slaw a girl can eat. This weekend, we wanted to try something new with the cabbage, and we threw together this cabbage stir fry for lunch.

Vegetarian Lunchtime Cabbage Stir Fy

Vegetarian Lunchtime Cabbage Stir Fry

Serves 4-5

Ingredients

  • 1 small cabbage or 1/2 a head of a large cabbage, shredded
  • 1 pound bell peppers, chopped (about 4)
  • 6 celery sticks, diced
  • 1 small yellow onion, sliced
  • 4 cloves garlic, minced
  • 1 tbsp extra virgin olive oil
  • 2 tbsp white wine
  • 1 cup farro
  • 1/2 tbsp crushed red pepper
  • 1 tsp ground ginger (we used dried, not fresh)
  • 1 tbsp turmeric
  • salt and pepper, to taste

Directions

  1. Cook farro per package directions. Feel free to substitute a vegetable broth to add extra flavor instead of just cooking it in water.
  2. Heat the extra virgin olive oil in a large pan over medium heat. Add the onion, and cook until translucent, about 3 minutes. Add the minced garlic, and cook for an additional minute.
  3. Add the chopped peppers along with the crushed red pepper, ginger, turmeric, and salt and pepper. Cook until tender, about 5 minutes. Add the celery, and cook for another 2 minutes while stirring occasionally.
  4. Add the cabbage along with the splash of white wine and cooked farro. Stir everything in the pan until the cabbage starts to wilt. Remove from the heat, let sit for 3-5 minutes, and enjoy!

Vegetarian Lunchtime Cabbage Stir Fry

There’s no real reason that I’m calling this a lunchtime stir fry other than that I’ve eaten this for lunch for the past couple of days. I find that most stir fry meals taste better straight from the stove top to plate, but I thought this dish was tasty served both hot and cold. The stir fry isn’t only about the cabbage, because it has enough other different competing flavors with the spices used and other ingredients. The peppers and celery really highlight the cabbage with a nice crunch, and the farro provides some added texture. Overall, this was a really clean tasting meal! Perfect for detoxing after an indulgent weekend.

–Let’s chat–
If you participate in a CSA program, what items do you repeatedly receive in your shares? Besides for slaw, how do you like to use up cabbage? Do you like stir fries better hot or cold?

Catch you guys later!

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10 thoughts on “Vegetarian Lunchtime Cabbage Stir Fry

  1. Love all the cabbage it’s a great way to detox like you said. And the farro! What a fun addition :). I could eat my weight in peppers so this sounds amazing! Thanks for sharing

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  2. I have about a million different braised cabbage recipes that might help you out, my fiance is bohemian, they eat a lot of cabbage. I have one that I haven’t posted yet that is basically braised cabbage that’s tossed with sauted brats. It’s pretty delicious with potatoes or on a bun.

    I hate to do this but, this one is my most popular cabbage recipe is here: http://sweetloveandginger.blogspot.com/2014/02/a-real-dinner-party-at-our-house_14.html

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  3. I like to shred the whole cabbage and then salt it and let it sit for about 30 minutes. Then I rinse the salt off and store it in a zip top bag. This makes it a bit more tender to eat raw and I think it also helps it stay fresh longer. I use it in salads and stir fries too and I love it as a filling for veggie nori rolls.

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