Garlic and Ginger Cabbage

The original version of this recipe from, called for using Taiwanese cabbage, but I found that a bag of coleslaw mix worked at treat, and that it all made a pretty terrific base for my Pork Tacos.

Of course, it would also be fine as a side dish, so don’t wait for Taco Tuesday to whip this up.

Feel free to skip the chile pepper, but, it did add a hint of spice to the dish, and wasn’t too, too zippy.

•1 tbsp garlic infused olive oil
•3 cloves garlic, minced
•3 tsp minced ginger
•1 bag coleslaw mix
•1 small red chile pepper, thinly sliced
•1 tbsp Sherry Peppers Sauce*
•1 tbsp rice vinegar
•1/4 tsp Seasoned Salt

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Warm the oil in a large skillet over medium-high heat, then add garlic and ginger and cook for about 30 seconds, just until aromatic.

Add the coleslaw mix, Sherry Peppers Sauce, and chile pepper.

Sauté for about four minutes, stirring and tossing to mix well.

Once the cabbage has wilted, stir in the rice vinegar and the Seasoned Salt and serve.

Really nice in these tacos, but, try it on its own, too.


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