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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
12 mins
Total Time
27 mins
Servings:
6
servings
Calories:
235 kcal
Course:
Main Course
Cuisine:
Asian, Chinese
Ingredients
- 5 cloves garlic about 1 1/2 tablespoons, minced
- 2 tablespoons ginger fresh, minced
- ½ teaspoon red pepper flakes if highly sensitive to spice, reduce to 1/4 teaspoon
- ¼ teaspoon cloves ground
- 4 tablespoons soy sauce divided, plus additional to taste, low sodium
- 2 tablespoons rice vinegar
- 1 ½ tablespoons pure maple syrup
- 1 cabbage about 1 to 1 1/2 pounds, small
- 2 tablespoons extra virgin olive oil divided
- 1 pound ground chicken lean ground beef, ground pork, or ground turkey
- 2 cups carrot about 10 ounces or 4 medium, shredded
- 1 green onions finely chopped (about 6 small, small bunch
- ½ cup cilantro leaves and tender stems, chopped, fresh
- brown rice for serving (optional-omit to make low carb; I love this stir fry on its own!, or brown rice noodles
Instructions
- 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.
- 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).
- 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.
- 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.
- 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.
- 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.
Cup of Yum
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
(19%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
7535IU
(151%)
Vitamin C
61mg
(68%)
Calcium
100mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 servings
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.