The idea for this came again from Wellness Mama’s website and the original recipe is here. Once again, I never cooked with cabbage before we started eating grain-free. I never had any desire to and I certainly didn’t think I liked cabbage. I decided to try it. It was fantastic! So I tried combining a stir-fry recipe I had grown up with along with the recipe from Wellness Mama. This is what resulted! Mr. L from my husband’s work gave us this GINORMOUS cabbage–check it out! That is a chef’s knife with an 8″ long blade!!

Chinese Cabbage Stir-Fry

Stir-Fry Ingredients:
3 chicken breasts, cooked and cubed
2 cups broccoli florets
3 carrots, peeled and sliced
1 onion, thinly sliced (optional)
1 green pepper, cut into pieces
1/2 head of cabbage (a normal-sized cabbage, that is)
1 can of pineapple chunks or tidbits
2-3 Tbsp. coconut oil or oil of choice

Sauce Ingredients:
Juice from pineapple
2 Tbsp. arrowroot
1 tsp. garlic salt
1/2 tsp. ginger
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. Apple cider vinegar
1/2 cup water

Directions:
1. Steam carrots and broccoli to desired tenderness.
2. Chop cabbage into strips or pieces.
3. Drain and reserve juice from pineapple chunks.
4. Mix pineapple juice and arrowroot in a bowl and whisk until blended.
5. Add the rest of the “sauce ingredients” to the bowl.
6. Cook sauce in a medium saucepan over medium heat until thickened.
7. Cook onion, pepper and cabbage (and chicken, if it is not warm already) in oil in a large skillet until veggies are tender.
8. Add pineapple, carrots, broccoli (and chicken if not already in the skillet) to the skillet.
9. Pour thickened sauce into skillet and stir to coat. Cover and cook 1-2 more minutes.

Enjoy!