Cabbage stir fry – serves 8-10


255 grams ramen noodles (flavor packets discarded)
5 cups thinly sliced green cabbage
1/4 cup minced fresh ginger
6 cloves of garlic, minced
1 cup grated carrots
1 large yellow onion, diced
2 tablespoons sesame oil
For sauce (combine these):
1/3 cup + 2 tablespoons reduced sodium soy sauce or tamari
1/4 cup sesame oil
1 tablespoon cornstarch


Remove the core from a green cabbage and thinly slice 5 cups worth of cabbage. Dice the yellow onion and mince the fresh garlic and ginger. Grate the carrots. Add the sliced cabbage, ginger, garlic, carrots, onion, and sesame oil to a large skillet or jumbo cooker. Cook over medium high heat, stirring often, for 15 – 20 minutes, or until cabbage is wilted and onion is softened. In the last 5 minutes of cook time, prepare the ramen noodles according to package instructions. Once the cabbage stir fry is done, add in the cooked ramen noodles and homemade stir fry sauce. Cook for 3 – 5 minutes until well coated and combined. Add soy sauce to taste, if desired (I did not add any more). Serve stir fry topped with sweet chili sauce.