Stir Fried Cabbage

Stir Fried Cabbage.jpg

Makes 4 servings.                                                             

Easy, delicious and nutritious, this side dish can be made ahead of time and reheated.


  • 1 small cabbage or half of a large one, 1 ½ pounds, approx (See Note)
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 5 sprigs dill snipped with scissors


  1. Discard tough outer cabbage leaves. Cut cabbage in half, then into quarters without cutting the core. It is easier to shred the cabbage when you have the core to hold on to.
  2. Shred very thinly.
  3. Heat the oil in a wok, add all of the cabbage and 2 tablespoons of hot water. Cover, stir from time to time, and sauté for about 3 minutes. The cabbage should be tender.  
  4. Season with salt and pepper and add the dill.


I use a mandolin to shred the cabbage; it is much easier to handle than using a knife.


Cole Slaw

Makes 6-8 servings. 

I love coleslaw.  It’s delicious, nutritious, light and easy to prepare. In this recipe, the dressing is made with homemade mayonnaise, which is very light and I only use very little.  


  • 1 cabbage, about 1½ pounds                                           
  • 2 scallions including green part, thinly sliced
  • ½ cup loosely packed flat leaf parsley, finely chopped
  • 3 tablespoons homemade mayonnaise
  • 3 tablespoon rice vinegar, approx
  • 1 tablespoon lemon juice, approx
  • Kosher salt
  • Freshly ground black pepper


  1. Discard the tough outer cabbage leaves. Cut the cabbage in half, then into quarters and shred very thinly (See Note). Place in a large bowl, along with the scallions and the parsley.
  2. In a small bowl, mix the mayonnaise, rice vinegar, lemon juice, salt and pepper.  Toss the dressing with the cabbage and combine well. Let the coleslaw sit for a few minutes before adjusting the seasoning to taste.


I use a mandolin to shred the cabbage, as I find it much easier to handle than a knife.

Holding on to the core of the cabbage as you work also helps the process.


  • ½ cup extra-virgin olive oil
  • ½ cup vegetable oil
  • 1 large egg, at room temperature
  • ¼ teaspoon powdered mustard
  • ½ teaspoon kosher salt
  • 1 tablespoon rice vinegar
  1. Combine the olive oil and vegetable oil in a measuring cup (the spout of the cup makes it easier to control the slow pouring).
  2. Place the egg, mustard and salt in a blender. Remove the plastic knob from the cover of the blender. Turn on the blender and after a second add the vinegar.
  3. Pour the oil in a very low slow stream. As the mixture begins to thicken, add the oil more quickly.