Red Cabbage Stir-fry with Apple
This recipe gives the classic combination of red cabbage and apple an Asian twist. The raw apple adds a lot of freshness at the end. It’s important to do all your prep work before you start cooking because the cooking itself takes very little time. Use oil with a high smoking point, such as sunflower oil.
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Ingredients
4 servings
350 g
1/2
4
2
100 g
Noodles (soba)
Red cabbage
Carrots
Apples (Elstar)
Cashews
6 TBL sp
2 tea sp
2 TBL sp
2 TBL sp
1 tea sp
20 g
1
2 cloves
Soy sauce
Vinegar (white wine)
Peanut butter
Honey
Chilli flakes
Ginger
Red onion
Garlic
Sunflower, sesame or peanut oil
Make it a dinner party 🎉
Add sesame seeds on top! And if you've got more time, fry some marinated tempeh with it.
Prep
20 min
- Dice onion and mince garlic
- Grate or mince ginger
- Cut red cabbage into thin slices
- Cut carrots into thin slices
- Cut apple into thin strips
Cook
15 min
In a bowl, mix together the sauce: soy sauce, peanut butter, vinegar, honey
add a bit of water if it’s too thick, to create a smooth sauce
Cook noodles
according to instructions ~5 min
Sauté onion and carrots
on high heat in a wok or large pan with oil ~2 min
Add garlic, ginger, chilli flakes and red cabbage
keep the heat high and stir frequently to avoid burning, the cabbage will become softer but should still have a light crunch ~4 min
Add the peanut sauce
mix ~1 min
Add noodles
stir until everything is well-mixed and warm ~1 min
Serve right away with apple and cashews on top
This is a recipe from the seasonal calendar
