May 24, 2011

Seasonal Dinner - Fast

In trying to keep one of my real food resolutions, I attempt to cook foods in season and grown locally once a week.  Tonight's meal was mostly local.  With the addition of spaghetti noodles (refined flour *gasp*!!) it wasn't exactly Weston A. Price approved but my family gobbled it up.  I think yours will, too.  A friend brought this meal to us just after my daughter was born; we loved it so much I begged for the recipe.

My favorite part about this recipe?  I can chop and prepare everything during the day (or night before) and it comes together in about 10 minutes.

3+ TBSP coconut oil
2 TBSP sesame oil (we like dark)
3 cups shredded cabbage (I just chop mine--usually 1/2 medium head of cabbage -- the cabbage I bought at the farmers' market on Saturday was just a bit bigger than a soft ball so I used the entire thing, it made about 6 cups not packed)
1/2 cup or more chopped green onions
8 oz. angel hair pasta
4+ TBSP soy sauce (to taste)
Cooked chicken (optional - I cooked a chicken in the crock pot on Sunday and used leftovers for this meal)
sugar snap or snow peas (optional)
Bean sprouts (optional)
Water Chestnuts (optional)
cashews (optional for garnish)

1. Cook pasta according to package directions; drain.
2. Heat coconut oil and sesame oil in large skillet or wok.
3. Saute cabbage and green onions until soft.
4. Add pasta and soy sauce to cabbage/onions (also add chicken, etc. if desired) and heat through.

As you can see, it is an easy, versatile recipe--can be used as a side or main dish.  I served it with kimchi.

(This post is a part of Real Food Wednesday.)

After writing this post and thinking about how to make it more nourishing, I wonder what it would taste like if I made it "fried rice" style by using brown rice cooked in broth (instead of pasta) and added a pastured egg or two near the end.  The egg I'd scramble in a dish and pour into the cabbage and rice and cook till done.

What do you think?  Would that work?

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  1. Sandy Haden emailed me with this comment:

    I would suggest you scramble the egg in a separate skillet and add the cooked egg to the cabbage/rice mixture. I have done what you suggested in the recipe with fried rice and it ended up with little tiny, ugly bits of egg spread throughout the dish, coating everything. Looked awful, and that certainly had a negative effect on the taste.

  2. I make fried rice all the time, and I just push the rice mixture to one side, add a little oil to the open area, and crack the egg right into the skillet. I scramble it up right there, and when it is cooked through, I stir it into the rice mixture. Voila!



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