Shaved Brussel Sprouts, Cabbage and Apple Stir-fry

This recipe came about when I wanted to make my stir-fry cabbage and apple dish. But after searching the frig and finding only half of a small head of cabbage I decided to bulk up the dish with a bag of shaved brussel sprouts. I figured they were both from the Brassica genus and would play together nicely.

I've got to hand it to some big food conglomerate marketing team. Bagged shaved brussel sprouts has got to be one of the biggest factors in resurrecting brussel sprouts from the "I'd-rather-die-than-eat-this-vegetable" grave. Talk about a make-over. Bye-bye mushy, gray, sulfury blob; hello beautiful, bright and fresh cruciferous!

Shaved Brussel Sprouts, Cabbage and Apple Stir-fry
Serves 6-8

Slice into 1/4" ribbons:
1/2 small head of cabbage

Slice into 1/4" matchsticks:
one washed, unpeeled red apple (Cortland, Arkansas Black, Jonagold, Empire)
Have ready:
one package Trader Joe's shaved brussel sprouts

Heat in a wok or large skillet:
1 tablespoon olive oil or canola oil

Toss in sliced cabbage and shaved brussel sprouts.  Season with salt and pepper and stir-fry until just starting to soften, approximately 2-3 minutes.  Add the matchstick apples and stir-fry for another minute or two.

2 tablespoons apple cider vinegar

Cover with lid, turn down heat and cook for one more minute.  Check for doneness.  If you prefer your veggies softer, continue cooking for another minute or so.  Taste for additional salt and pepper.

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