Stir-Fry Cabbage with Soy and Lime

I always liked getting Mixed Vegetables with White Rice. Mostly because of the sauce. Here’s a homemade version.

Cabbage cooks down like any other leafy vegetable, but keeps its bite. It also carmelizes real well, making it sweet. Soy sauce is a nice compliment as it gives an earthy flavor with a hint of sweetness. I added lime because I always wondered what a citrus-flavored soy sauce tasted like. And lemme tell you…it tastes great.

For this dish, the longer it cooks the better it tastes and the sweeter it gets. The lime can be added both during the cooking process and a splash afterwards to serve.

Stir-Fry Cabbage with Soy and Lime

I would serve this with flavored rice. Saffron, yellow, or even fried rice goes best with this dish. Though the cabbage has flavor, it can only go so far. If it were a color, it would be a pale version. A richer rice would be better to have with it. Except don’t mush them both together. It’s not nice.

STIR-FRY CABBAGE WITH SOY AND LIME

1/2 cabbage, julienned or chopped
2 tbsp soy sauce
1 lime, juiced
3 tsp vegetable oil
salt and pepper to taste

1. Heat 2 tsp of oil in a wok or deep dish pan.

2. Add the julienned cabbage and drizzle the other tsp of oil on top.

3. When the cabbage cooks down by half, add the soy sauce, salt, and pepper.

4. After tossing the cabbage in the pan, add half the lime juice.

5. Cook until the thinner cabbage leaves are limp but the thicker slices are tender. Serve with rice.