Boistfort Valley Farm
Community Supported Recipe Box

Cabbage with Carrot & Green Onion

This dish is tasty hot or cold.


  • 1 3/4 lb cabbage
  • 1 carrot
  • 3 green onions
  • 1/4 cup vegetable oil
  • 2 quarter-sized slices of fresh ginger, slightly mashed
  • Salt to taste
  • 2 Tbsp shaohsing wine or dry sherry


dish: side
season: summer, fall

Remove outer leaves and solid core of cabbage. Clean carrot and slice into thin sticks, about 1/8 inch thick and up to two inches long (or coarsely shred them). Clean green onions, trim ends and roots, and slice into thin strips.

Heat oil in a wok or large skillet over medium heat. When hot, put in the ginger. Stir and fry about 30 seconds, then add all vegetables and salt. Stir and fry about 3 minutes. Add wine, cover, and cook about 4 minutes or until cabbage is crisp tender. Uncover and adjust to high heat. Stir and cook one minute. Remove ginger before serving.

Madhur Jaffrey's World-of-the-East Vegetarian Cooking