This easy-to-make and healthy Cabbage Stir Fry is as filling as it is delicious!
Table of Contents
Chinese takeout is a weakness of mine. I suppose that’s why I’m always trying to make delicious yet healthy substitutes for some of my favorites. Cabbage stir fry does just that. In fact, it’s a fairly authentic recipe inspired by a popular Beijing dish. There’s very little oil involved, and it’s a quick and easy meal for any day of the week! With a few basic (and cheap!) ingredients and 10 minutes to spare in front of the stove, you’ll transform the humble cabbage into a meal that’s both satisfying and flavorful!
This dish has a natural sweetness because of the carrots; the cabbage also gets caramelized during the stir-fry process, which contrasts with the savory soy sauce and the tangy apple cider vinegar. I particularly love the tender, almost buttery taste and texture of this stir fry. After a few bites you forget you’re eating cabbage!
Is Cabbage Stir Fry Healthy?
Cabbage may be a cheap vegetable but it’s rich in vitamins C and K, fiber, and antioxidants. It’s a very filling vegetable, too, so you probably won’t overindulge with this recipe. Plus, this stir fry is naturally vegan, dairy-free, and gluten-free (if using gluten-free soy sauce). To make this dish even healthier, feel free to substitute the soy sauce with tamari or coconut aminos for a soy-free version. The coconut aminos are an especially tasty alternative to soy sauce. It’s slightly sweet but without added sugars.
The benefits of cooking quickly
When it comes to cooking, timing is everything. Some recipes require time to marinate in order to achieve the ideal flavor. For others, speed is key, and that’s the case for this stir-fry cabbage. Stir-frying the cabbage and carrots not only speeds up meal prep but also helps these veggies retain their nutritional benefits. Cooking vegetables for longer periods can leach out key vitamins. By cooking cabbage and carrots quickly over high heat, you’ll preserve most of the texture and nutrients. What’s more, a quick stir fry keeps your veggies looking beautifully vibrant on your plate! After all, a meal should look as good as it tastes!
INGREDIENTS
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, freshly grated
- 1/2 teaspoon crushed red pepper flakes, optional
- 1 medium head green cabbage, shredded
- 2 medium carrots, julienned
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- 2 green onions, thinly sliced for garnish
INSTRUCTIONS
Sauté
Cook garlic, ginger, and spices.
Stir Fry
Add cabbage and carrots; cook until crisp-tender.
Season
Finish with soy sauce, vinegar, and garnish.
FAQs & Tips
While I think this cabbage stir fry is best served fresh, you can prepare it in advance and store it in the refrigerator for up to 3 days; however, avoid the microwave. Reheat it in a wok over medium heat for the best taste and texture.
Of course! I like to include veggies like broccoli, baby corn, snap peas, and bell peppers.
To ensure your vegetables stay crisp, preheat your pan until it’s hot before adding your oil and veggies. Better yet, spring for a wok if you don’t own one already. I find that woks provide the most even cooking for stir-fries.
Serving Suggestions
This cabbage stir fry is a formidable meal on its own, but I’ll never say no to extra protein. Sometimes, I’ll top this stir-fry with tofu. I’ll also serve a side of Asian chicken wings or sesame chicken because their subtly sweet and tangy flavor profile goes well with this stir fry. Wanna keep it simple? Just serve the stir fry over steamed browned rice or quinoa. For a fun side or appetizer, add some rice-paper wraps or crispy air-fryer egg rolls!
Ingredients
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1 tablespoon ginger freshly grated
- 1/2 teaspoon crushed red pepper flakes optional
- 1 medium head green cabbage shredded
- 2 medium carrots julienned
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon apple cider vinegar
- salt and pepper to taste
- 2 green onions thinly sliced for garnish
Instructions
- Heat olive oil in a large skillet or wok over medium-high heat. Add minced garlic, grated ginger, and red pepper flakes if using; sauté for 1 minute until fragrant.
- Add the shredded cabbage and julienned carrots to the skillet; cook for 5 minutes, stirring occasionally, until the vegetables are tender yet crisp.
- Pour in the soy sauce and apple cider vinegar, then season with salt and pepper. Stir well to combine and cook for another 2 minutes.
- Remove from heat, garnish with green onions, and serve immediately as a main dish or a side to your favorite protein.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Leave a Comment