Tuesday, August 10, 2010

Cabbage and Carrot Stir-fry with Lime and Cumin

From the best of Fine Cooking - Fresh fall 2008

 Long name, SO easy to make. and it is AWESOME. Spicy so it is not for the faint of heart or a toddler.

2 Tbs Canola Oil
1 tsp Cumin
1/2 tsp fresh Cracked Pepper
1/2 tsp Sea Salt
1/2 Jalapeno seeds removed and diced (or about 4 slices of the pickled kind)
6 Cups thinly sliced Green Cabbage
2 Cups julienned or grated Carrots
1 1/2 tsp Sugar
1/2 Cup loosely packed and finely chopped fresh Cilantro
Juice of 1 Lime

Heat Oil in large frying pan, add Carrots and Cabbage. Cook and stir until wilted and soft (about 3 or 4 minutes). Add Jalapenos, Cumin, Pepper, Sugar and Salt. Cook for another 30 seconds continuing to stir. Remove from heat and add Cilantro, Lime Juice and any extra S&P to taste.  Serve warm, Room Temp, or Cold. (Personally we like it warm)

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