Pepper & Cabbage Stir Fry with Lime & Cilantro
Weeknight dinners can be pressed for time, but this recipe comes together quickly. The lime and cilantro give a bright and refreshing taste to this vegetable stir fry. Our CSA bag for the week included cabbage and onion, which worked out great for this fresh summer dish. We ate it along with corn on the cob (also from the CSA), rice and sliced steak. It would also be great tucked into a tortilla or as a topper for tacos. This combination of ingredients could even be served uncooked as more of a southwestern coleslaw.
You’ll notice in the recipe, that I don’t give exact measurements. That’s because this recipe is more of an idea for dinner. Its intent is to give you inspiration on how to incorporate some of these fresh veggies into your family’s dinner. Sometimes I cook from a recipe but many times it is simply a combination of some of my favorite ingredients. Family dinner doesn’t have to be complicated or fancy. It is a time to be together and to nourish your bodies with healthy and tasty foods. I hope this recipe offers you a little inspiration for your next meal.
- ½ head of cabbage (green or red), sliced
- 1 bell pepper, sliced
- ½ red onion, sliced
- Juice from ½ lime
- Handful of chopped cilantro
- Sprinkle of ground cumin (to taste)
- Salt and Pepper to taste
- Olive or canola oil (for pan)
- Prep veggies. Preheat large skillet on medium-high heat. Add a small amount of oil. Once oil is hot, add onion. Saute for a few minutes, until softened a bit.
- Add pepper and cabbage. Sprinkle with cumin, salt and pepper.
- Once vegetables are crisp tender, add lime juice and cilantro. Stir to combine. Serve hot.
- This recipe is very flexible. If you have more vegetables, add them and just increase your seasonings and lime juice.
