Our crunchy cabbage stir fry is a delicious recipe that can be served for lunch or dinner and paired with rice, potatoes or bread. We love to pair it with jollof rice and shito (Ghanaian black pepper sauce – learn how to make it).
Cabbage is one nutrient packed vegetable that can’t be overlooked. Just 100 grams (less than 1 cup) of cooked cabbage provides 62% vitamin C and 136% vitamin K, the latter being an important nutrient for bone, cognitive and heart health.
What you need:
20 medium shrimps
1 small beetroot
1 small onion
5 spring onions
4 cloves of garlic
1 small red bell pepper
6 medium carrots
1/4 cabbage
1 tsp freshly ground black pepper
1 tsp dried thyme
1 tsp dried basil
5 spoons extra virgin olive oil
1/2 tsp salt (or enough to taste)
How to make it:
- Wash shrimps, peel off the shells and cut it into small pieces.
- Marinade with 1 tsp extra virgin olive oil, basil, thyme, 1 clove freshly chopped garlic and salt. Allow to sit for 10-15 minutes.
- Cut all the vegetables into small sizes.
- Under low to medium heat, stir fry the shrimps and add 4 spoons of evoo. Allow to cook for 2-3 minutes.
- Add onions and garlic and cook for 1-2 minutes.
- Add the dry herbs, stir and then add remaining vegetables. Taste for salt and add more if needed.
- Allow to cook for 3-4 minutes
- Serve with jollof rice and shito.