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!

Cabbage, Kale, and Kohlrabi Slaw

Three items we’ve been getting a lot of in our CSA lately are cabbage, kale, and kohlrabi. Our fridge was starting to overflow with these veggies last week, so we combined them all into one dish and made a slaw. Whenever we make slaw, I tend to eat it as a salad base, but Tim gets psyched for sandwich time. We just stick a big batch in the fridge and use it in our preferred ways throughout the week!

Cabbage, Kale, and Kohlrabi Slaw

Cabbage, Kale, and Kohlrabi Slaw

Ingredients

  • 3 cups of chopped cabbage
  • 2 carrots, shredded
  • 1.5 cups of chopped and massaged kale
  • 1 kohlrabi, thinly sliced
  • 4 tbsp parsley
  • salt and pepper to taste
  • Juice of 1 lemon
  • 2 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar

Directions

Mix the cabbage, carrots, kale, kohlrabi, and parsley in a container or bowl. In a separate bowl, whisk the lemon juice, olive oil, apple cider vinegar, and s&p. Drizzle the mixture over the slaw and enjoy!

Cabbage, Kale, and Kohlrabi Slaw

I love that this slaw is light, crispy (the kohlrabi really adds a nice crunch!), and still flavorful without using any mayo. You can enjoy slaw in many different ways, but last week we ate it with a variation of this slow cooker peach BBQ pulled chicken recipe. Our variation was sans rice and with Tim’s homemade BBQ sauce (less sodium than buying BBQ sauce from the jar). The chicken and slaw combo lasted us several meals too.

Try it out, and let me know what you think!
 
–Let’s chat–
Do you eat slaw? Do you have any go to ways to make slaw or eat slaw? In your homes, do you ever make a big batch of something, just to eat it in a few different ways?
 
P.S. Not sure how the heck to cut up a kohlrabi? I thought it was an alien when I first saw one, but this post really helps!