Friday, April 3, 2015

Nutty Cabbage & Shallot Stir Fry

Until the week before Passover (Pesach), Operation Clean-Up is going on and I am clearing out any cabinet with food in it (including refrigerator and freezer).  

This is an example from an old post of how I throw, whatever I can find in my kitchen, together to create a new dish.

I found in my hydrator, a half of a package of shredded cabbage which had to be used up or it would land in the garbage and that is not where food belongs.  I have tons of recipes using cabbage but I was not in the mood for making any of them.  What else could I find?

In my onion drawer, there were two shallots.  Sounded good to me.  There was a bag of golden raisins and another of cashews in the cabinet.  So far, so good.  A moment of thinking and I decided on a simple stir fry.

Nutty Cabbage & Shallot Stir Fry


1 tablespoon olive oil
2 shallots, sliced thin
2 cups shredded cabbage (you could use cole slaw mix)
1/2 cup (pecans or cashews), chopped
1 tablespoon brown sugar
black pepper to taste


Heat olive oil in a medium skillet.

Add shallots and cook for 5 minutes.  Add cabbage and cook for an additional 5 minutes.  Finally, add the nuts and cook for  2 - 3 minutes.  

Add brown sugar and black pepper and mix in to cabbage mixture.

Time to eat and enjoy.

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  1. Chaya,
    Love easy, yet healthy recipes like this one= looks delicious and perfect for Pesach .I love finding regular recipes that I can eat on Passover.

  2. I love the idea of adding the nuts, Chaya - what a great way to make cabbage extra special!


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