Cabbage-roll stir-fry

Cabbage-roll stir-fry
Dec 1, 2008 Chatelaine 0 Cooking time: 12 minutes Preparation time: 10 minutes Makes: 4 servings
  • 1 large onion, chopped
  • 1 lb (500 g) ground pork or beef
  • 28- oz (796- mL) can plum tomatoes, drained and coarsely chopped
  • 71/2- oz (213- mL) can tomato sauce
  • 1 tbsp (15 mL) brown sugar
  • 2 tbsp (30 mL) vinegar
  • 1 tsp (5 mL) each dried oregano and thyme leaves
  • ½ tsp (2 mL) each salt and pepper
  • 1 green pepper
  • 454- g pkg coleslaw mix or ½ cabbage
  1. Lightly coat a wok or large saucepan with oil and place over medium-high heat. Add onion and crumble in pork. Using a fork, stir frequently to keep meat crumbly until it’s almost cooked through, 3 to 4 min. Add the tomatoes, tomato sauce, brown sugar, vinegar and seasonings. Stir often until flavour develops, about 5 min.
  2. Meanwhile, slice green pepper into thin strips. If using a cabbage, thinly slice. Add pepper, cabbage or coleslaw mix to pan and stir often, uncovered, until cabbage is tender, 4 to 5 min. Taste and add salt if needed. It’s good on rice or mashed potatoes, or wrapped in a tortilla.


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