Items for this are quite easy:
1/2 green cabbage
1 large onion
2 Tblspns of Clubhouse Greek Seasoning
1 tsp garlic powder
1tsp cracked red pepper flake
1 tsp of Himalayan pink sea salt
1 Tblsp lime juice
1/4 cup water
1 Tblsp of extra virgin olive oil- for sautéing
Simply slice the cabbage as you would for coleslaw, julienne the onion.
In a small bowl mix together the seasonings get them ready.
Place a large stirfry pan or pot on element and heat on medium-high until you can smell the olive oil
add the onion and cabbage and cook for roughly 10 minutes toss and stir occasionally so not to burn. half way through cooking time add seasoning and give a good toss add the lime juice and water at this time. Cover and cook slowly for another 10 minutes. Cabbage should have a slight crunch to it when done serve up and enjoy.
Another take on this instead of the Greek spice mix try the Tex-Mex. Both of these are just great spice mixes and considered vegan.
1/2 green cabbage
1 large onion
2 Tblspns of Clubhouse Greek Seasoning
1 tsp garlic powder
1tsp cracked red pepper flake
1 tsp of Himalayan pink sea salt
1 Tblsp lime juice
1/4 cup water
1 Tblsp of extra virgin olive oil- for sautéing
Simply slice the cabbage as you would for coleslaw, julienne the onion.
In a small bowl mix together the seasonings get them ready.
Place a large stirfry pan or pot on element and heat on medium-high until you can smell the olive oil
add the onion and cabbage and cook for roughly 10 minutes toss and stir occasionally so not to burn. half way through cooking time add seasoning and give a good toss add the lime juice and water at this time. Cover and cook slowly for another 10 minutes. Cabbage should have a slight crunch to it when done serve up and enjoy.
Another take on this instead of the Greek spice mix try the Tex-Mex. Both of these are just great spice mixes and considered vegan.
No comments:
Post a Comment