Rosemary Cabbage and Mushroom Stir-Fry

One question. What is your personal vendetta against cabbage? Countless times, I have heard people making fun of this particular veggie and go so far as calling it “poverty food”. I know I grew up eating it a lot (much like any other inexpensive vegetable eg carrots and potatoes) and I completely understand that eating the same thing gets rather boring. I think the challenge is that there are so many ways to prepare and enjoy it but we do not stretch it out and experiment with it. It is such a versatile vegetable and it is a shame it has low street cred when it is quite yummy too.

For this stir-fry I used rosemary from the garden as well as dried rosemary seasoning because I enjoy the extra punch, you could definitely try either one or both. Alternatively, if you are looking to try other herbs, I definitely recommend thyme and just a teaspoon of dried or fresh mint. I used unpeeled potatoes because my mother taught me to appreciate roughage in veggies and that most have nutrients in the skin. You could peel and boil them if you please and add your salt in the water. It is all up to you because recipes are just guidelines and the rest is your preference and imagination.

Cabbage is a spectacular veg. I know it is not cauliflower and cant transform into a pizza base, nor is it like the potatoes that give you vodka but check: a cost effective veggie that can be baked, roasted, eaten raw in a coleslaw or cooked is a complete winner in my eyes. Experiment and play around with what you have. Who knows, five years from now you might even have a cabbage based dessert lol?

INGREDIENTS


*1 large onion
*½ teaspoon mustard seeds
*½ teaspoon cumin
*½ handful rosemary springs
*½ teaspoon turmeric
* 2 spoons soy sauce or Worcestershire sauce
*1 teaspoon rosemary seasoning
* 1 red pepper
*1 green pepper
* 4 or 5 large potatoes
*½ chopped cabbage head
*1 packet (250 grams) white button mushrooms
* ½ lemon (optional)

METHOD

  1. Cut your potatoes into four cubes and add in a medium sized pot with boiling water that covers them.
  2. Roughly slice your cabbage lengthways and boil for 5 minutes (ensure it is not too soft and still has crunch) then set aside.
  3. In a pan, add oil, four fresh springs of rosemary, mustard seeds and fry on low heat for 7 minutes before adding your sliced onions.
  4. Continue to fry for 5 minutes and add your peppers, seasoning, and mix.
  5. Follow with mushrooms and stir as it cooks before adding your cabbage.
  6. When potatoes are cooked, add in the pan and stir until well combined.
  7. Finish off with a soy sauce or Worcestershire sauce and stir.
  8. Squeeze half of a lemon and serve.

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