Cabbage-Roll Stir Fry

I tried this recipe from Chatelaine magazine today. I should remember to drain the fat before adding the rest of the ingredients so the dish isn't too oily.

One taste of this hearty supper and you'll wonder why you ever wasted time rolling cabbage. It tastes just as comforting, with one-quarter of the prep time.

• 1 large onion, chopped
• 1 lb (500 g) ground pork or beef
• 28- oz (796- mL) can plum tomatoes, drained and coarsely chopped
• 71/2- oz (213- mL) can tomato sauce
• 1 tbsp (15 mL) brown sugar
• 2 tbsp (30 mL) vinegar
• 1 tsp (5 mL) each dried oregano and thyme leaves
• 1/2 tsp (2 mL) each salt and pepper
• 1 green pepper
• 454- g pkg coleslaw mix or 1/2 cabbage

1. Lightly coat a wok or large saucepan with oil and place over medium-high heat. Add onion and crumble in pork. Using a fork, stir frequently to keep meat crumbly until it's almost cooked through, 3 to 4 min. Add the tomatoes, tomato sauce, brown sugar, vinegar and seasonings. Stir often until flavour develops, about 5 min.
2. Meanwhile, slice green pepper into thin strips. If using a cabbage, thinly slice. Add pepper, cabbage or coleslaw mix to pan and stir often, uncovered, until cabbage is tender, 4 to 5 min. Taste and add salt if needed. It's good on rice or mashed potatoes, or wrapped in a tortilla.

Nutrients per serving

• 25 g protein
• 21 g fat
• 25 g carbohydrates
• 5 g fibre
• 116 mg calcium
• 839 mg sodium
• 374 calories