Sauteed Snow Peas and Cabbage

snow peas and cabbage

snow peas and cabbage

Fresh from the soil

Those fresh snow peas! We picked up snow peas at the local Farmer’s Market, and by lunch time, half of them were already devoured raw. My plan to stir fry these beauties went out the window. Then I decided to slice and dice cabbage and onions and add them to the mix.

You can do this in a wok or a skillet. All you need is some olive oil and sea salt and the vegetables. Slice your cabbage into thin strips, your onions into thin slices, and put the snow peas on whole. To make this dish, I put olive oil on my cook-n-dine and then put all the vegetables on together. Children who turn up their noses at cabbage and snow peas will like this dish. Ask me how I know!

I’m certain other combinations of vegetables would work as well. Perhaps you could add thinly sliced carrots.  Use fresh snaps (green beans) instead of snow peas, thinly-sliced carrots for color, or try multi-colored peppers. What I liked about this dish is that I used produce fresh from the garden, giving me a dish with a fresh-from-summer flavor.

snow peas and cabbage

The recipe for snow peas and cabbage

snow peas and cabbage

Sautéed Snow Peas and Cabbage

My Windowsill
An easy combination that brings healthy eating, color, and texture to your table.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Vegetables
Cuisine American
Servings 6 -8

Ingredients
  

  • 1/4 head of cabbage
  • Onion - approximately 1 medium onion
  • Fresh snow peas OR fresh green beans carrots, or peppers - about 1 cup
  • 1 Tbsp. olive oil
  • Sea salt or regular table salt and pepper as desired

Instructions
 

  • Wash and slice cabbage and onion thinly
  • Wash snow peas
  • Heat wok or skillet until hot, then add olive oil
  • Add all vegetables at once, stirring as needed
  • Season with sea salt and pepper as desired

snow peas and cabbage

I shared this recipe a few years ago – and I still fix this – or another combination – for a quick healthy addition to the menu.

Snow Peas and Squash

snow peas and squash

Summer is a wonderful time to enjoy fresh vegetables. Even if you don’t have a garden, you can purchase vegetables at Farmer’s Markets or roadside stands.  When you’re planning your menu, consider varieties of color, taste, and texture. There are opportunities to mix and match many different vegetables.  When you don’t have enough of one vegetable,  add another one to the mix.  

For this recipe, I used snow peas and yellow squash, all fresh from local growers. At the end, I threw in some bacon that was sitting in my refrigerator, waiting to be used up.

Fresh snaps and spring onions are also good for combining with the squash.  The possibilities are endless; combine color and texture and have at it!

Use olive oil and add some sea salt and pepper if you’d like. Use small, thinner squash because it will be more tender and have less seeds. Stir- fry the snow peas and squash together and add bacon, if you’d like. This dish will be ready in minutes.

You can do this in a Wok or a skillet. I use my cook-n-dine (purchased at a great discount because it was a discontinued size – thank you, Bea!).

Snow Peas and Squash

My Windowsill
Snow peas and squash with some bits of bacon add color, variety, texture, and flavor to your menu. Stir fry with olive oil and sea salt, and you're good to go.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main
Cuisine American
Servings 8

Ingredients
  

  • 2 cups sliced squash
  • 2 cups snow peas
  • 2 Tbsp olive oil
  • 1 tsp sea salt
  • 1/2 tsp. pepper
  • Bacon pieces already fried, drained, and cut into bite-sized pieces

Instructions
 

  • Wash and prepare vegetables
  • Heat skillet/wok and add olive oil
  • Place vegetables into cooking container and add sea salt and pepper
  • Stir until done, then add bacon pieces
  • Serve

snow peas and squash