Stir Fried Cabbage with Soy and Salami
Equipment
- 1 Large Deep Skillet I used one with deep sides, but no need if you don't have one
Ingredients
- Avocado oil
- 6 oz. diced salami cut into ½ inch pieces (I used the softer salami chub from Hebrew National)
- 1 cloves garlic peeled and minced
- ½ inch pieces ginger peeled and minced
- 1 bunch scallions white and light green parts only, thinly sliced
- 8 cups chopped green cabbage cut into 1 inch pieces
- ¾ teaspoon red pepper flakes
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- ¼ cup slivered almonds toasted
- Kosher salt
- White pepper
Instructions
- Heat a drizzle of avocado oil in a large skillet (I used one with deep sides but it’s not necessary if you don’t have one) over medium-high heat. Add salami and let sit without moving for 2 minutes. Then stir, and cook, stirring occasionally, for 2 more minutes, until golden and crispy.
- Add garlic, ginger, and scallion whites and cook, stirring occasionally, until golden and fragrant.
- Add cabbage, red pepper flakes, soy sauce, and sesame oil, and cook, stirring occasionally, for 4-5 minutes, until tender.
- Remove from heat and stir in toasted almonds. Season generously with Kosher salt and a sprinkle of white pepper.
Notes
Stir Fried Cabbage can be stored in an airtight container in the refrigerator for up to 2 days.
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