I never thought I’d find myself waxing poetic about shredded cabbage, and yet here I am. Guys, this Stir-Fried Cabbage is amazingly delicious and ever since I made it a few weeks ago, I actually find myself craving it. Will wonders never cease?!!

Cabbage is one of those love/hate veggies, right? Poll your friends and they’ll definitely fall into one of two camps. Or maybe somewhere in the middle, like me. If shredded red cabbage came on a salad, I’d probably eat it, cause I know it’s good for you. And I do like cole slaw, as long as there’s not a mayo overload. But I’ve never been big on stuffed cabbage or cabbage soup or corned beef and cabbage. Truthfully, I’ve led a fairly cabbage-free existence, but now…

I wish you could reach through the screen and take a bite! It’s just so wonderfully crunchy, tender, sweet and spicy all at the same time! And while I’m pushing this as a side, truthfully I could eat the whole bowl with some rice and call it dinner!

And the fact that it’s ridiculously easy and quick to make, makes it taste even better somehow!

Try it tonight and I think you’ll find yourself thinking about cabbage far more than you ever thought you would too!

Stir-Fried Cabbage

Makes 4 servings

Prep Time: 10 minutes; Cook Time: 5-7 minutes

Ingredients

• 1 Savoy cabbage (you could definitely use napa or green cabbage as well, I just like savoy best)

• 1 tablespoon canola oil

• 2 garlic cloves minced

• 2 tablespoons low-sodium soy sauce

• 1 tablespoon Mirin

• 1 tablespoon dark brown sugar, packed

• Pinch or two red pepper flakes

The Recipe

1. Using a sharp knife, cut the cabbage in half and cut a v-shaped wedge into the core to remove it. Now, place the cabbage cut side down and cut very thin slices to shred it.

2. Heat the oil in a large skillet over medium heat. Add the garlic and stir constantly for about 30 seconds. Add in the cabbage—it may seem like too much for the pan, but as it cooks, it will wilt. Cover the pan for 1 minute and then toss the mixture with tongs. Add in the soy sauce and toss for about 1 minute, then add in the mirin brown sugar and red pepper flakes and continue to toss. Turn the heat a little higher and cook for another minute or two, until cabbage is tender but still a bit crisp. Serve immediately.

Enjoy!