CABBAGE & MEAT: A Stir Fry ‘Home-Run’

We have been serving this stir-fry style dish for years and it always hits a home run.


2 T. oil (coconut, peanut, olive oil, or some other healthy oil)
1 onion, chopped finely
2-3 cloves of garlic
1-2 carrots, grated or chopped small
3 celery ribs, chopped finely
500 to 750 grams of mince (ground) meat: beef, chicken breast, or turkey
1/2 cup of rice, preferably long-grain (basmati, jasmine, or similar)
2 chicken stock cubes or a packet of dry chicken noodle soup
2 cups of liquid chicken stock
2 T. curry powder
1 cup water
1/2 cabbage, cored and shredded
1-2 spring (green) onions for garnish (optional)


1.    Heat a wok or frying pan with oil, using medium to high heat. Pan fry onions, garlic, carrots and celery for 3 minutes. Add meat and cook for 5 minutes, making sure the mince is broken up. Drain excess fat.
2.    To this mixture add rice, stock cubes/soup mix, liquid chicken stock, water and curry powder. Stir thoroughly.
3.    Allow to boil and immediately reduce heat to simmer. Cover and allow to cook at low heat for 20-25 minutes. Stir from time to time so the mixture does not stick to the bottom of the pan.
4.    Shredded cabbage: add either at the beginning of the simmer, during the simmer, or at the very end. Stir it through the mixture and serve immediately. Salt and pepper to taste, if desired.

Serves 4


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