ZUCCHINI AND CABBAGE RECIPES RECIPES

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CABBAGE-ZUCCHINI STIR FRY RECIPE - FOOD.COM



Cabbage-Zucchini Stir Fry Recipe - Food.com image

Make and share this Cabbage-Zucchini Stir Fry recipe from Food.com.

Total Time 22 minutes

Prep Time 15 minutes

Cook Time 7 minutes

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons lite olive oil or 2 tablespoons vegetable oil
3 cloves garlic, minced
3 cups zucchini, unpeeled,thinly sliced
4 cups green cabbage, grated
1 large onion, thinely sliced
salt & pepper
1/2 teaspoon sugar
celery seed

Steps:

  • Saute the garlic in the oil, do not allow to burn.
  • Add veggies& stir fry for 2-3 minutes.
  • Add seasonings and continue to stir fry for about 3 minutes (longer if you like your veggies well done).

Nutrition Facts : Calories 75, FatContent 4.7, SaturatedFatContent 0.7, CholesterolContent 0, SodiumContent 15.7, CarbohydrateContent 8.1, FiberContent 2.1, SugarContent 4.2, ProteinContent 1.8

BEEF WITH ZUCCHINI AND CABBAGE RECIPE | EAT SMARTER USA



Beef with Zucchini and Cabbage recipe | Eat Smarter USA image

The Beef with Zucchini and Cabbage recipe out of our category Beef! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Total Time 20 minutes

Yield 4

Number Of Ingredients 11

500 grams Beef fillet
1 Napa cabbage
1 zucchini
vegetable oil (for frying)
2 shallots
1 garlic
3 tablespoons balsamic vinegar
4 centiliters sherry
salt
freshly ground peppers
mint or Coriander (to garnish)

Steps:

  • Rinse the beef, pat dry and cut into thin strips.
  • Rinse the cabbage, remove the stalk and slice into thin strips.
  • Rinse, trim and slice the zucchini.
  • Peel the shallots and cut into rings.
  • Peel and finely chop the garlic.
  • Transfer the cabbage to a plate.
  • Fry the zucchini in a pan on both sides for about 2 minutes. Season with salt and pepper.
  • Sauté the beef in another pan for about 1 minute on each side. Remove from the pan and place on top of the cabbage. Arrange the zucchini slices around it. Sauté the shallots in the pan drippings and place on top of the meat. Deglaze the pan with sherry and balsamic vinegar. Season with salt and pepper and drizzle over the vegetables. Serve garnished with mint and coriander leaves.

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