Makes 6 servings
1/4 c olive oil or peanut oil 4 green onions chopped 1 medium bell pepper, diced 1 head green cabbage, shredded 1/2 tsp crushed red pepper flakes (optional) 2 cloves garlic, minced 1 c water or chicken stock Salt and pepper to taste 1. Heat large, heavy, non-reactive pot or skillet over medium high heat; add oil to hot pan, immediately add onions and bell peppers and stir-fry 1 minute. 2. Add crushed red pepper and garlic, stir 15 seconds. Do not allow garlic to brown. 3. Add two handfuls of cabbage; stir 30 seconds. Repeat until all of the cabbage is in pot. Add water or stock, cover and cook 10 minutes. 4. Stir occasionally to keep from sticking. Add more water if necessary. When cabbage is tender, almost all the liquid will have cooked away.
Community Supported Agriculture following Biodynamic and Organic practices at Camphill Village Kimberton Hills
