Heat oil in large skillet or wok at high heat 3 to 4 minutes. Add cabbage, bell pepper, and onion, and stir-fry 7 to 10 minutes or until crisp-tender or to desired degree of doneness. Stir in cilantro and remaining ingredients.
Spicy Cabbage Stir-fry: Stir in 3 tablespoons jalapeño jelly with cabbage, bell pepper, and onion. Proceed as directed.
Sandra Kimmey was my dear, dear friend. This recipe was her attempt at a cabbage dish that she had at a Mexican restaurant on one of her travels (they would not give her the recipe). I was pretty doubtful when she told me about it, but after I made it I knew it was a keeper. I have noticed some differences in this recipe and the one that was originally published in Southern Living which I will outline below:* Sandy used olive oil, not vegetable oil (and it does make a difference in flavor).* Sandy used equal amounts of green and red cabbage (even yellow).* Sandy used equal amounts of green and yellow (or red) bell peppersI have since lost my dear friend, but making her recipe brings a smile to my face and warms my heart.
This is an outstanding recipe if you are looking for something that is truly diet worthy (weight watchers) and not boring. It is so simple to prepare and very quick to cook.* I added fresh thinly sliced thai peppers and a little reduced sodium soy sauce.* We ate it over brown rice and paired it with grilled sweet and spicy chicken on a stick. It looked very gourmet and more importantly, my family loved it.
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