Filipino-Style Cabbage Stir-FryIngredients:
1 lb ground beef
1 onion, thinly sliced
1 cabbage, shredded
2 cloves or 2 tsp garlic, minced
1/8-1/4 cup soy sauce
1/2-1 cup water
salt/pepper, to taste
Step 1: Brown ground beef. Drain some of the excess oil, but leave enough for Step 2. Set ground beef aside.
Step 3: Add cabbage; stir.
There was soooo much cabbage I had to add it in waves, letting it cook down before adding more. There was much stirring. So either use a really big pan/wok, or plan on
I added a whole cup. In for a penny...
We weren't sure if the soy sauce was meant to be added while still cooking, or after. But since Myra said 'season with' we assumed it meant after. 1/4 cup was waaaaaay too much. Our stir fry was swimming! I had to drain a bunch of it out. Next time I will try using less and adding it with the water during cooking.
The Verdict: Meh. I wasn't in love with it. It wasn't no PF Chang's Lettuce Wraps, but it wasn't "hoy-ri-boh" [how Z pronounces 'horrible'] either. And it was certainly easy enough to do. I clearly used too much soy sauce, which made it a dominant flavor. But that's fixable, with a do-over... Plus I got a larger package of beef and saved the rest of the onion to make Porcupines another night, which saved me some money (I don't usually plan meals close enough together to share ingredients, so often get some waste or just buy smaller quantities,) which pleased Hubby to no end. He likes when I feed him, especially when I make imminent plans to do so again!
Hubby liked it enough to eat the rest as leftovers and still want it again. Luckily I happen to have another head of cabbage lying around...