CABBAGE AND SUN-DRIED TOMATO STIR-FRY WITH PAN-FRIED POTATOES
A stir-fry of cabbage and green pepper with sun-dried tomatoes, Kalamata olives and fresh garlic. Topped with sliced white potatoes, pan-fried with soy bacon bits, fresh rosemary and maple syrup! Served with a chilled cocoa, ginger, cinnamon and brown sugar applesauce!
Serves 2 with leftovers
Cocoa Ginger Applesauce:
16 oz. jar applesauce, chilled before you make this sauce (Mott’s brand is gluten-free)
2 T. light brown sugar
1 T. unsweetened cocoa powder
2 t. Balsamic vinegar
cinnamon to taste
1/4 t. salt
Combine all ingredients in bowl. Stir to thoroughly incorporate the cocoa. Transfer to serving dish and refrigerate till ready to use.
4 T. margarine
1 jumbo green pepper, cut into 1/2 inch squares
5 c. cut green cabbage, 3/4-1 inch squares (remove any thick pieces near the core)
1/2 t. salt or to taste
15 sun-dried tomatoes, sliced
10 Kalamata olives, pitted and coarsely chopped
5 garlic cloves, finely chopped
freshly ground black pepper
In large skillet, over medium heat, melt margarine. Add green pepper and saute till partially wilted.
Add cabbage, stir to coat with margarine, then saute till partially wilted.
Now turn heat to medium high and add sun-dried tomatoes, Kalamata olives and garlic. Saute, stirring often till veggies begin to char in spots and both green pepper and cabbage are tender.
Add freshly ground pepper to taste, stir, then remove from heat.
2 T. corn oil
2, 15 oz. can sliced white potatoes; drain, rinse well, drain again, then blot dry with paper towels.
1 sprig of fresh rosemary, needles removed from stem
3 T. soy bacon bits or chips (McCormick brand is gluten-free)
freshly ground black pepper
2 T. Grade A maple syrup
In separate skillet, over medium-high heat, melt oil. Add potatoes all at once. Salt as desired, flip with pancake turner to distribute salt, then even out potatoes in pan and wait till they turn golden brown on bottom before flipping to brown other sides.
Add rosemary needles, soy bacon bits, some freshly ground black pepper, then flip to distribute evenly. Continue to cook while potatoes continue to brown and soy bacon bits begin to char. Your kitchen will get smoky.
Remove from heat when done to your liking, then add maple syrup. Turn potatoes over to coat with syrup. Remove from heat.
Reheat the stir-fry, then transfer to platter. Top with potatoes and garnish with a rosemary sprig if desired.
Serve with the Cocoa Ginger Applesauce.
Notes: Be sure to remove potatoes from heat before adding maple syrup.
AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.