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Cabbage Stir Fry

This quick, healthy cabbage stir fry features chicken or beef and thinly sliced cabbage cooked in a light and flavorful stir fry sauce. Easy and delicious!

Prep Time
15 mins
Cook Time
15 mins
Total Time
27 mins
Servings: 6 servings
Calories: 235 kcal
Course: Main Course
Cuisine: Asian , Chinese

Ingredients

  • 5 cloves minced garlic  about 1 1/2 tablespoons
  • 2 tablespoons minced fresh ginger
  • ½ teaspoon red pepper flakes if highly sensitive to spice, reduce to 1/4 teaspoon
  • ¼ teaspoon ground cloves
  • 4 tablespoons low sodium soy sauce divided, plus additional to taste
  • 2 tablespoons rice vinegar
  • 1 ½ tablespoons pure maple syrup
  • 1 small cabbage about 1 to 1 1/2 pounds
  • 2 tablespoons extra virgin olive oil divided
  • 1 pound ground chicken lean ground beef, ground pork, or ground turkey
  • 2 cups shredded carrots about 10 ounces or 4 medium
  • 1 small bunch green onions finely chopped (about 6 small)
  • ½ cup fresh cilantro leaves and tender stems, chopped
  • Prepared brown rice or brown rice noodles for serving (optional—omit to make low carb; I love this stir fry on its own!)

Instructions

    Cup of Yum
  1. In a small bowl, combine the garlic, ginger, red pepper flakes and cloves. In a separate bowl, combine 2 tablespoons of the soy sauce, the rice vinegar, and the maple syrup. Keep both close by.
  2. Cut the stem end off of the cabbage. Next, cut it in half from the top of the cabbage down through the stem. Place the flat, cut side against the surface of your cutting board, then each half into quarters (again, from the top down towards the stem). Turn each quarter crosswise, then cut into thin, 1/8-inch strips. Keep handy (I like to pile my cut cabbage into a bowl as I go).
  3. Heat a large, deep skillet, Dutch oven, or wok with a tight-fitting lid over medium-high heat. Add 1 tablespoon of the oil. Once hot and shimmering, add the chicken. Cook, breaking up the meat. Stir in the remaining 2 tablespoons soy sauce. Continue cooking until the meat is fully cooked through and any liquid that has collected in the pan has mostly cooked off, about 5 minutes. Transfer to a plate or bowl. Make sure you have the skillet lid handy.
  4. Add the remaining 1 tablespoon oil to the skillet. Add the cabbage and carrots. Cook for 2 minutes, stirring occasionally, until the cabbage is just starting to wilt.
  5. Add the soy sauce mixture and spice mixture. Cover the skillet and cook over high heat for one minute, until the cabbage is completely wilted but isn’t mushy.
  6. Uncover, and stir in the green onion, cilantro, and reserved chicken. Let cook 30 additional seconds. The cabbage should be crisp tender (if it’s not, cook it a bit longer). Serve hot with rice or noodles and an extra dash of soy sauce as desired.

Notes

  • TO STORE: Cabbage stir fry can be stored in an airtight storage container in the refrigerator for up to 4 days. 
  • TO REHEAT: Gently rewarm stir fry in a large skillet or wok on the stovetop over medium-low heat. Add a splash of rice vinegar to perk the cabbage back up. 
  • TO FREEZE: Leftovers can be frozen in an airtight freezer-safe storage container for up to 3 months. The cabbage texture may change a bit, but the flavors will still be tasty.

Nutrition Information

Serving 1(of 6) Calories 235kcal (12%) Carbohydrates 19g (6%) Protein 17g (34%) Fat 11g (17%) Saturated Fat 2g (10%) Cholesterol 65mg (22%) Potassium 879mg (25%) Fiber 6g (24%) Sugar 10g (20%) Vitamin A 7535IU (151%) Vitamin C 61mg (68%) Calcium 100mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 235

% Daily Value*

Serving 1(of 6)
Calories 235kcal 12%
Carbohydrates 19g 6%
Protein 17g 34%
Fat 11g 17%
Saturated Fat 2g 10%
Cholesterol 65mg 22%
Potassium 879mg 19%
Fiber 6g 24%
Sugar 10g 20%
Vitamin A 7535IU 151%
Vitamin C 61mg 68%
Calcium 100mg 10%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.