Here’s a quick and scrumptious dish that the whole family is sure to love on a cool day—or any day!

Stir-Fried Hot and Sour Cabbage

1 head cabbage, medium (about 1 lb.)
3 green onions (with tops)
1 Tbsp cornstarch or arrowroot powder
1 Tbsp cold water
3 Tbsp vegetable oil
2 large cloves garlic, finely chopped
¼ cup tomato sauce
1 tsp sea salt
1 tsp red pepper sauce
½ cup chicken broth
Cut the cabbage into 1½ inch pieces. Cut the green onions into 2 inch pieces. Mix cornstarch and water and set aside.

Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add vegetable oil; rotate wok to coat side. Add cabbage and garlic; stir-fry 1 minute. Add tomato sauce, salt and pepper sauce; stir-fry 1 minute. Stir in chicken broth; heat to boiling. Stir in cornstarch mixture; cook and stir until thickened, about 10 seconds. Stir in green onions and cook 1 minute longer, stirring constantly.