Friday, March 16, 2012

St. Patrick's Day Food with Stir Fry Cabbage with Mustard and Chives

Happy Friday! Today I have a featured recipe today by foodie, Amy Sherman.Cabbage often has the stigma of being the ugly duckling of the vegetable world, however Amy’s tender touch brings out this vegetable’s best and it goes great with traditional Irish dishes like corned beef, lamb or Irish Stews.

Amy shares, “A healthy and inexpensive vegetable, cabbage is not as exciting or beautiful as artichokes or asparagus, but it can be absolutely delicious if treated right. Cabbage is a good source of vitamin K, vitamin C, folate and fiber and cooking cabbage actually enhances its cholesterol lowering properties. Instead of boiling it, use it in salads and stir-fry dishes in order to retain its crunch and mild earthiness.”

Thus, on St.Patrick's Day instead of serving Colcannon, a rich dish of cabbage combined with mashed potatoes loaded with butter and cream, try this wilted cabbage dish. Just a little seasoning and a quick stir fry adds tons of flavor and is much healthier. 

Stir-fry Cabbage with Mustard and Chives

6 cups cabbage, cut into approximately 1 inch squares (about 1/2 head)
1/4 cup water
1/2 ActiFry spoon extra virgin olive oil
1 1/2 teaspoons Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon kosher salt
3 teaspoons chives, minced

DIRECTIONS: Whisk together the water, olive oil, mustard, sugar and salt. Place the cabbage in the ActiFry and drizzle the sauce on top. Cook for 15 minutes or until tender-crisp. Top with minced chives. The recipe was originally created this in the T-fal ActiFry but can make in any frying pan.

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