(Yields: 1 plate, Serving: 2, Prep time: 5 mins, Cook time: 6 mins)
- 3 1/2 cups shredded cabbage (about 1/3 of a cabbage)
- 1/4 jalapeno pepper (or chili pepper)
- A pinch of dried red pepper flakes
- 1 meatless meatballs (I use Veggie Patch) or 1 teaspoon dried shrimp skin
- 1 tablespoon canola oil
- 1/4 teaspoon salt
Use a knife and shred the cabbage into extremely thin slices.
Dice the jalapeno pepper and put it in a small bowl with a pinch of pepper flakes.
Defrost the meatless meatball if frozen and use your hands or a spoon to mash it into mince.
In a frying pan, add a tablespoon of canola oil and the peppers and stir on medium high for a minute.
Add the shredded cabbage and salt, and stir fry for another minute.
Finally, add the meatless meatball mince or shrimp skin.
Cook for 3-4 minutes on medium high.