Supper Tonight: this week's Meal Under $3

This is one of M's and my favorite meals.  It may sound unappetizingly like a stir-fried cole slaw, but I find it a crunchy and satisfying vegetarian meal... and the peanut sauce gives it that extra kick of protein and flavor.  If you're a fan of Thai food (and/or the peanut and garlic flavor combo) this meal makes a super cheap alternative to takeout.  Last time I made this, N cleaned her plate... win!

(I know I've been prattling on about running and recipes a lot lately, and I'll get back to the kiddos soon, I promise.  To make up for my boring-ness, I've photographed this recipe step by step a la Ree Drummond.  I am not an expert food photographer, but I guess I'm a wannabe foodie blogger.  What can I say?)

Indonesian Skillet Cabbage (with Ab's Special Peanut Sauce)

(the original Skillet Cabbage recipe is from More With Less)

2 T olive oil (original recipe calls for butter)

2/3 cup chopped onion

1 clove garlic, minced

3-4 cups finely sliced cabbage

1/2 cup coarsely shredded carrots

1/8 tsp paprika

1 tsp salt

dash of freshly ground black pepper

2 tsp soy sauce

2 eggs, beaten

Heat the oil in a large skillet or wok.  Add the onions and garlic; stir-fry briefly.  (I usually omit the garlic or just use a dash of garlic powder if I'm adding the peanut sauce later.  The sauce is garlicky enough without adding it to the stir fry too.)

Add cabbage and carrots.

Stir fry about five minutes (or less) over medium heat until vegetables are crisp-tender.  I prefer them just barely cooked, so the stir-fry retains that great crunchy-ness.

Add seasonings and soy sauce and stir.  Immediately pour the beaten eggs over the vegetables and reduce heat to low, stirring just long enough to cook the eggs.

Serve over rice (or quinoa for extra protein) and top with peanut sauce.

Ab's Peanut Sauce

1/2 cup water

1/2 cup peanut butter, any variety

2 T soy sauce

1 T rice vinegar (or white vinegar works too)

1 minced garlic clove or 1 tsp garlic powder

1 T lime juice

1/2 T sugar or sweetener of your choice

Throw all the ingredients together in a small sauce pan.  Heat over medium heat, stirring occasionally, until peanut butter is melted and ingredients are well blended.  If you happen to boil it by accident (which happens to me 90% of the time) and it becomes too thick, just add more water.

Total Cost of This Recipe: My calculation was $1.74-- and that includes the peanut sauce.  The recipe says it serves 4, but this easily covers our family with at least two or three leftover servings (it's very filling!)  So we're talking about 25 cents a serving.  Since cabbage is so cheap, you could probably add other stir-fry vegetables of your choosing and keep the cost under $3 for the whole meal.

{Disclaimer... I'm using our grocery store prices here, and they tend to be below average.  We shop at Market Basket.  And we don't usually buy organic produce.  I have dreams of taking up gardening soon to remedy that... and hopefully save us even more money!}