I think I mentioned just last week how much I love cabbage, right? Well, it’s a very good thing that we do love cabbage in the Whole Kitchen, as we’re pretty flush with it – 2 heads have been lurking in the fridge since the first of our Winter Farm Share deliveries last week. 2 heads of cabbage for 2 people is a LOT of cabbage – that stuff has volume. Slice up half a head for a stir fry and – whoa – it’s suddenly 8 cups of veg! Thankfully the cabbage does lose a little volume in cooking, so even if you’ve got a small household, knocking out a head of cabbage in a week isn’t too tough. And if you only use half a head at a time, the other half will keep for a few days if wrapped tightly in saran wrap.
Yesterday, as I was enjoying a rare November bike commute, I couldn’t decide what to cook for dinner. I needed to handle the cabbage situation, but had a hard time deciding between the usual egg slurry, asian saute, or something a little fiery. In the end, I stood there at the stove, completely undecided, and came up with a smoky, Mexican flavored stir fry – and it was really the perfect dish after a hard ride home. The cumin and chipotles added wonderful flavor to the cabbage, and the stir fried beef added nice heartiness to the dish. And because I cannot pass up the opportunity to enjoy a beautiful liquid egg yolk with cabbage, I topped the bowl with an egg. It’s a little bit decadent for a stir fry, but hey – after riding 22 miles, I can indulge!
Chipotle Beef Stir Fry
5 cups thinly sliced cabbage
1/2 onion, sliced
8 oz skirt steak, fat trimmed away, sliced cross-grain into strips
2 T safflower oil
1 clove garlic, minced
1/2 cup carrot, sliced thin
3 T chipotle puree
1 tsp ground cumin
1/2 tsp kosher salt
cilantro for garnish
Top stir fry with an over-easy egg (optional)
- Take the thinly sliced skirt steak, and toss with 2 tablespoons of the chipotle puree and the 1 clove of minced garlic. Let it marinade while you chop everything else up.
- Once you’ve got all the veggies sliced and tossed into a big bowl together, heat a large skillet over medium-high heat. Once the skillet is very hot, add 1 tablespoon of the safflower oil. Add half of the beef to the pan in one layer. Let cook for 30 seconds, then stir and cook for another 30 seconds. Remove the beef to a clean bowl, then cook the rest of the beef in the same way, then scoop out into the same bowl. Let the beef rest while you cook the veggies.
- Rinse out the pan, dry it and return it to the burner, and re-heat the pan over medium-high heat. Add the remaining tablespoon of oil, and when it’s hot and shimmering, add all the veggies, along with 1/4 tsp of the salt. Use tongs to toss the veggies with the oil. Let the veggies cook for a couple minutes, then stir. Cook for about 5 more minutes, until the cabbage begins to soften, then add in the cumin and another dollop of chipotle puree. Stir, and saute until the cabbage is nearly as done as you like it – I like my cabbage with a tiny bit of crunch left in it. Then, add in the beef and any juices in the bowl – mix the beef in with the cabbage, taste and adjust seasoning. If you want to be really decadent, serve with a perfect over-easy egg on top, and garnish with cilantro.
505 cal/serving, 280 cal from fat, 31g fat, 280mg cholesterol, 940mg sodium, 1140mg potassium, 24g carbs, 8g fiber, 13g sugars, 34.7g protein