Hot Cabbage and Spring Onion Stir‐fry


1 medium sized head red cabbage, thinly sliced
2T olive oil
4 – 6 scallions, cut into 1‐inch pieces, greens and whites separated
¼t up to 1t red pepper flakes (I used a round ½ and it was perfect for us)
3T fresh ginger, minced
¼t salt


Heat the oil over medium heat in a wok or very large skillet. Add the scallion whites, ginger and red
pepper flakes and cook, stirring for 2 minutes. Add the cabbage and salt and stir‐fry for about 6 minutes.
You may add a little water if it seems dry. Add the scallion greens and cook, stirring, for another 3 – 5
minutes, depending on how well cooked you like your cabbage. Serve hot.

Sri Lanka

Notes and Instructions

I used red cabbage for this and it is gorgeous! Very simple, easy and quick, and one of those dishes you will find yourself making to go with your regular dinners – the flavors would compliment a wide variety of main courses. You may make it with green cabbage, of course, and savoy cabbage would be pretty, too. But
if you need color try the red!