I love cabbage! Stuffed cabbage, cole slaw, corned beef and cabbage, kimchi, cabbage soup... I love all things made with cabbage. If I'm at a restaurant and I see a dish made with cabbage on the menu, it's usually the one I order. I'm not sure how or when my admiration of cabbage developed, but it runs strong and deep.
Several years ago, I was enjoying some Thai larb and it suddenly occurred to me that I wanted to create a dish with similar flavors. But, I wanted to add a vegetable to balance it out and also make it healthier. Naturally, I immediately thought of using cabbage.
So I turned it into a stir fry dish served on rice. I wanted something simple, healthy and easy to prepare. The outcome was stir fried cabbage, ground beef and mushrooms. The flavors that I borrowed from Thai larb are the saltiness from the fish sauce and the tanginess from the lime.
I added some kick with Vietnamese chili garlic sauce. And over time, I added sweet petite peas and mushrooms. The end result is a really good dish that goes nicely with jasmine rice. The highlight is the crunchy, salty shredded cabbage that is complimented by spicy, tangy ground beef and sweet peas.
There's nothing fancy about this dish, but it has turned into comfort food for Hungry Bear and me. When I make this dish, I usually stir fry a very large quantity of it so we can have leftovers for the next few days. It's a common practice for us to make mass quantities so we don't have to cook every day.
I love this dish because it has healthy cabbage in it, takes less than 45 minutes to prep and cook, and is prepared in "one pot"... ok, wok. If you want to make it more posh, use flank steak or ground Kobe beef. Better yet, just call it Deconstructed Stuffed Cabbage.
Stir Fried Cabbage, Beef and Mushrooms Recipe
Ingredients (Serves 4):
1 Head of Cabbage Shredded
1 Pound of Lean Ground Beef
2 Tablespoons of Canola Oil
2 Tablespoons of Fish Sauce
1 Tablespoon of Vietnamese Chili Garlic Sauce
1/2 Lemon or Lime - Juiced
3-5 Minced Garlic Cloves
2-3 Diced Shallots
1 Cup of Frozen Sweet Petite Peas - Thawed
6 Ounces of Mushrooms
Salt and Pepper to Taste
1. Brown ground beef half way in a large wok and drain excess fat. Add chili sauce, 1 tablespoon of fish sauce, half of the garlic, half of the shallots, lemon juice and mushrooms. Add salt and pepper to taste and stir fry until the mushrooms and ground beef are thoroughly cooked. Remove from heat and place mixture in a large bowl and cover.
2. In the hot wok, add the canola oil and remainder of the garlic and shallots. Sauté for thirty seconds. Add shredded cabbage and mix. Add 1 tablespoon fish sauce and salt and pepper to taste. Stir fry until the cabbage is to desired tenderness.
3. Add petite peas and ground beef mixture back into the cabbage. Incorporate thoroughly and serve with jasmine rice.
Note: The quantity of fish sauce and lemon juice should be adjusted to taste. If you are viewing the slide show, the quantity made is doubled from the recipe above.
[tags]cabbage, ground beef, mushrooms, peas, chili sauce, vietnamese, stir fry, comfort food[/tags]