What do I do with all this cabbage? Make a poser homestead mock egg roll one-pot meal!
Every fall we’re buried in cabbage. That’s a blessing. Also a blessing: cabbage is one of the best root cellar foods out there. It will last until the first leaves of spring salad come in.
There is only so much cabbage I can eat. Unless… I recycle and disguise it. I juiced it once. I don’t recommend this. It’s like liquid gas–not the kind you put in the lawn tractor or log splitter either. This recipe’s great because you can one-pot up a meal and even freeze it. It’ll recycle many veggie and meat leftovers into a great meal.
- cabbage. Napa or green are wonderful, but whatever you grew is fine.
- soy sauce
- meat (optional)
- Stir fry the cabbage and onion in a bit of peanut or canola oil.
- Add garlic, ginger, and soy sauce toward the end.
- Add scrambled eggs (pre-cooked in the style of stir-fried rice, or just scrambled and tossed in)
- Add any meats you want, too.
COST: $ It doesn’t get cheaper than cabbage. Especially since you’re probably buried in it.
GLUTEN FREE: Yes. Watch your soy sauce, though–some types have gluten.
VEGETARIAN: Yes. Skip the meat.
VEGAN: Yes. Skip the meat.
INSTANT POT: You can, using sauté, but this’ll be easier with a big frying pan.
COOK AHEAD: This can be frozen but is much better fresh.