Cabbage Stir Fry
Save this recipe for your dinner this week. This quick, healthy cabbage stir fry is so easy to make. It tastes like an egg roll in a bowl.
4 servings | 25g protein | 9g fiber
Cabbage is a forgotten veggie. This cruciferous vegetable is PACKED with nutrition. It supports detoxification and hormones and is loaded with fiber.
For the protein in this recipe, you can use ground turkey, chicken, or tofu. The light and flavorful stir fry sauce brings it all together.
Cabbage Stir Fry
Time: 20 mins | Servings: 4
Ingredients:
5 Garlic cloves, minced
2 tablespoons minced fresh ginger
½ teaspoon red pepper flakes (optional for spice)
4 tablespoons low sodium soy sauce divided, plus additional to taste
2 tablespoons rice vinegar
2 tbsp Toasted sesame oil
1 tablespoon honey
1 small cabbage about 1 to 1 1/2 pounds
2 tablespoons extra virgin olive oil divided
1 pound ground chicken or ground turkey, or 14 oz extra firm tofu
2 cups shredded carrots
1 small bunch green onions finely chopped (about 6 small)
Sesame seeds for topping
1/2 cup fresh cilantro leaves and tender stems, chopped
Optional for serving: Prepared brown rice or brown rice noodles for serving
Directions:
In a small bowl, combine the garlic, ginger, red pepper flakes, 2 tablespoons soy sauce, rice vinegar, and honey.
Cut the stem end off of the cabbage. Then cut into thin, 1/8-inch strips.
Heat a large, deep skillet, over medium-high heat. Add 1 tablespoon of the oil. Once hot, add the protein (I used ground turkey). 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.
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 vinegar/soy sauce/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 meat. Let cook 30 additional seconds. The cabbage should be crisp and 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. Serve with sesame seeds.
If you make this recipe and enjoy it, tag @AKFunctionalNutrition on Instagram!