These few weeks of summer are my favorite time of year here in Minnesota. Sunny, warm, time on the lake and fresh vegs! We are members in a CSA farm share and I love the weekly offerings, it has taught me a lot about what is truly “local” and the challenges of modern, sustainable farming.
When I saw the unique shape of the cabbage, I knew I needed to make something to showcase it. You’d never find something this “odd” on a grocery store shelf!
- 1lb fettucini
- 1lb protein (sliced sirloin is my boys’ preference, but shrimp and tofu work great)
- 1 onion, sliced
- 2 cloves chopped garlic
- 3 carrots shredded, or use matchsticks precut about 1/2c
- 1 green cabbage, shredded (or sub in coleslaw mix for cabbage/carrots)
- 3 green onions, chopped
- 1/3c soy sauce
- 4 tbsp veg oil, divided
- 4 stalks celery, chopped
While noodles cook, saute protein in 2 tbsp oil. Remove to bowl. Heat remaining oil and add onion, celery and carrots, cook 3-5 min until just browning. Add garlic and cabbage, cook another 3-5 min. (If you use the coleslaw mix, just give the onions and celery a headstart before adding it). Add noodles and protein to veg mixture, toss in soy sauce and top with green onions.