Cabbage Roll Stir-Fry

Are you relieved to see something that is not a breakfast food? I have plenty more up my sleeve, but I thought I would give you a breather. It is funny though, how good ideas come to me in themes. One week I am on a Thai kick, then the next week it is French, and the next it is breakfast. Speaking of French, I am completely fascinated with French cooking these days! The only thing stopping me from trying out some of the recipes is the cost of Gruyere. Any cheese companies want to sponsor me here? I make great food.

Any way, I am digressing. This stir-fry is something that my mom whipped up in the kitchen one day. Luckily for me, it was at a time when I loved vegetables, so it has been a favorite ever since. I guess it isn’t exactly like a cabbage roll, because there are a few less ingredients, and a lot less cooking, but it is not lacking in flavor.

Surprisingly, since it only has the ingredients you see on the plate (cabbage, bell peppers, carrots and sausage) plus oil and soy sauce, the flavors all pop and complement each other quite well. I’ve thought about adding a few more spices, to make it “more rounded” but I just can’t part with the simple savor of this stir-fry. It is fresh and it is good.



1/2 head cabbage

1 red bell pepper

1 large carrot

8 oz (1/2 pack) kielbasa sausage

2 TBS oil

2 TBS light soy sauce


Chop the cabbage into bite-sized pieces. Cut the pepper into inch cubes, and coin the carrots. Thinly slice the kielbasa sausage.

Heat the oil in a large frying pan or wok, over medium-high heat. Add the carrots, bell peppers, and kielbasa and sautee for 5 minutes, until the carrots are just beginning to be tender.

Turn the heat up (nearly to high) and add the cabbage. You want it hot to sear the cabbage bright green before it gets the chance to wilt. Cook for 3-5 minutes, stirring frequently, until the cabbage is bright (and maybe slightly seared) but not wilted.

Add the soy sauce, and toss to coat. Serve immediately.



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