This easy-to-make and healthy dish is as filling as it is delicious!
Chinese takeout is a weakness of mine. I suppose that’s why I’m always trying to make delicious yet healthy substitutes at home for some of my favorites. Cabbage stir-fry is exactly 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, low-cost ingredients and only 10 minutes in front of the stove, you’ll transform the humble cabbage into a meal that’s both satisfying and flavorful. This recipe has really helped me order out less often—while broadening my appreciation for a vegetable I had thought was only good for coleslaw!
This dish has a natural sweetness because of the carrots. The cabbage also gets a little caramelized during the stir-fry process, creating a delightful contrast 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’ll forget you’re eating cabbage!
Is This Cabbage Stir-Fry Healthy?
Cabbage may be the most underrated vegetable. It’s rich in vitamins C and K, fiber, and antioxidants. It’s a very filling vegetable, too, so you’re more likely to feel satisfied without overdoing it with this recipe. Plus, this stir-fry is naturally vegan, dairy-free, and gluten-free—if you use gluten-free soy sauce or tamari. With low calories, high fiber content, and lots of vibrant flavor, this dish is a healthy choice for many balanced diets.
To make this dish even healthier, swap the soy sauce for coconut aminos—which have a slightly sweeter flavor profile but contain less sodium than soy sauce.
The Benefits Of Cooking Quickly
When it comes to cooking, timing is everything. Some recipes benefit from slow marinating to develop flavor, while others—like this cabbage stir-fry—are best cooked quickly. Stir-frying cabbage and carrots not only speeds up meal prep but also helps these veggies retain their nutritional benefits. Prolonged cooking, especially boiling, can cause water-soluble vitamins like vitamin C to leach out or break down. By cooking these carrots and cabbage quickly over high heat, you preserve their texture, vibrant color, and most of their nutrients. Plus, a quick stir-fry ensures your veggies look as good as they taste!
How Do I Store Leftovers?
This cabbage stir-fry is best served fresh from the wok, but you can store leftovers in an airtight container in the refrigerator for up to 3 days. After that, the veggies will lose much of their crispness. I do not recommend freezing, as the thawing process will ruin the texture. Reheat in a wok over medium heat for the best taste and texture.
Serving Suggestions
This cabbage stir-fry is a formidable meal on its own, but I’ll never say no to extra protein on top, like this excellent Crispy Baked Tofu. This dish is also great alongside Asian Baked Chicken Wings or Easy Sesame Chicken because their subtly sweet and tangy flavor profiles go well with the cabbage and carrots. Want to keep it simple? Serve this stir-fry over Instant-Pot Quinoa—or learn How To Cook Brown Rice that’s reliably fluffy. For a fun Asian-themed meal, pair this stir-fry with Crispy Air-Fryer Egg Rolls, Asian Garlic Shrimp, and Steamed Eggplant. Finish with this tasty and eye-catching Tanghulu Recipe for a truly special experience!
Recipe
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 and garnish with green onions. Serve immediately.
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