A new recipe made with all sort of cabbage: Kohl Rabi, kale, pointed head cabbage… all cooked really quickly in a wok for making a stir-fry, that helps to keep all their goodness. Adding some corn to the recipe adds a touch of colour… so delicious.
- SERVE:
- PREPARATION: 10 minutes
- COOK: 30 minutes
- DIFFICULTY:
What do you need?
- 160 g of Kohlrabi
- 300 g pointed head cabbage
- 100 g of kale
- 2 sweetcorn cob
- 2 tablespoons of sunflower oil
- 3 tablespoons of tamari sauce or soy sauce
- Handful of roasted sesame seeds
How to make a Vegan cabbage stir fry?
- Start by washing carefully all the vegetables
- Remove the leaves from the sweetcorn cob and steam it for 20 minutes
- Peel the Kohlrabi and put it in square pieces
- Chop roughly the kale
- Make some slices of the pointed head cabbage
- In a wok pan, heat the sunflower oil at medium/strong heat
- When the oil is hot, through the square pieces of Kohlrabi in the pan
- Cook them while stirring for 5 to 10 minutes
- Then add the kale and stir for 3 minutes
- Then add the pointed head cabbage and stir it for 3 to 5 minutes
The cabbage is cooked when the slices are all soft
- Then add the steamed sweet corn after having removed the middle of it
- Add the tamari sauce and leave it to cook for 3 more minutes
- Add some roasted sesame seeds
For roasting the seeds, put them in a pan without oil and leave them to cook on medium heat for a couple of minutes. Be careful, it can burn really quickly
- Serve it straight away
More recipe to try and enjoy:
