STIR FRIED CABBAGE RECIPE
This Stir-Fried Cabbage is SO delicious and incredibly easy to make! Flavored with garlic, ginger, soy sauce and sesame oil, this flavorful dish is ready in 10 minutes or less! You can serve this stir fry as a healthy side dish, or add beef, pork, chicken, fish and even tofu for a fast weeknight meal!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Provided by Cheyanne Holzworth
Categories Side Dish
Number Of Ingredients 13
Steps:
- Make the sauce: In a small bowl or liquid measuring cup, combine all the ingredients from the sauce list. Whisk well to thoroughly combine. Set aside.
- Stir-fry onions & aromatics: In a large sauté pan over medium-high heat, melt the butter with the oil. Add the onion and stir-fry until almost softened, about 3 minutes. Add the garlic and ginger to the pan along with the white/light green parts of the scallions. Cook, stirring, until fragrant about 1 minute.
- Add cabbage & carrots: Increase the heat to high and immediately add the cabbage and carrots to the pan and stir well. Let the cabbage cook for 1 minute undisturbed (you want the cabbage to slightly char). Stir and toss the mixture well and then allow to cook undisturbed for another 1 minute. Toss rapidly and continue to cook, stir-frying, for 1 minute.
- Add sauce: Add the sauce to the pan and toss well so everything is coated. Cook until the cabbage is just tender and softened, about 1 minute.
- Taste: Remove from heat and stir in the dark green parts of the scallions. Taste and adjust for seasoning with salt, pepper, fresh lime juice and/or sriracha. Transfer to a serving plate.
- Serve: Top with optional garnishes and serve hot. Enjoy!
Nutrition Facts : Calories 78 kcal, Carbohydrate 13 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 221 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
FRIED CABBAGE AND POTATOES
This simple vegetarian recipe features sautéed cabbage with potatoes, onions, and seasonings. Serve it as a side dish or add a protein to make it a complete meal.
Provided by Lizzie Streit, MS, RDN
Categories Side Dish
Time 45m
Number Of Ingredients 8
Steps:
- Prep the veggies and gather the ingredients. I like to dice the potatoes into small ¼-inch cubes. I slice the cabbage into square pieces, but you can use shredded cabbage if desired.
- Warm the olive oil in a large skillet over medium heat. Add the onion and potatoes. Cook, stirring occasionally, for about 15 to 20 minutes until the potatoes can be easily pierced with a fork. If needed throughout the cooking process to prevent sticking, add more oil. Keep an eye on the heat and reduce it if needed to prevent burning.
- Stir in the garlic powder, thyme, salt, and pepper. Then add the sliced cabbage and stir well. The skillet will be exceptionally full at first but the cabbage will cook down. Cook for another 7 to 10 minutes until the cabbage is tender. Taste and adjust seasonings as desired.
- Serve and enjoy! For some additional flavor, I sometimes add a squeeze of lemon juice and a sprinkle of parmesan cheese.
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post).
Nutrition Facts : ServingSize 1.5 cups, Calories 167 kcal, Carbohydrate 24 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 316 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 6 g
STIR-FRY CABBAGE
Steps:
- In a large saute pan over medium-high heat, add the canola oil and heat. Add the onion, garlic and ginger and saute, stirring, for 1 minute. Add the cabbage and cook until just starting to wilt, about 2 minutes. Add the soy sauce and rice vinegar and stir well and cook just until cabbage is wilted, about 3 minutes. Remove from heat and drizzle with the sesame oil.
SPICY STIR-FRIED CABBAGE
This is a vegetarian version of a classic Chinese stir-fry. The authentic versions I've encountered include some pork or bacon, but the chilies, ginger, garlic, star anise and the cabbage are flavorful enough without meat. I've added carrots for color.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, one pot, main course
Time 10m
Yield Serves four
Number Of Ingredients 11
Steps:
- Combine the garlic, ginger, red pepper flakes and star anise in a small bowl. Combine the soy sauce and wine or sherry in another small bowl.
- Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. Add the garlic, ginger, pepper flakes and star anise. Stir-fry for a few seconds, just until fragrant, then add the cabbage and carrots. Stir-fry for one to two minutes until the cabbage begins to wilt, then add the salt and wine/soy sauce mixture. Cover and cook over high heat for one minute until just wilted. Uncover and stir-fry for another 30 seconds, then stir in the chives or cilantro and remove from the heat. The cabbage should be crisp-tender. Serve with rice or noodles.
Nutrition Facts : @context http, Calories 116, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 419 milligrams, Sugar 4 grams, TransFat 0 grams
SAUTEED RED CABBAGE WITH MUSHROOMS AND SPINACH
Simple, yet delicious, this low-calorie sauteed red cabbage makes an excellent side dish.
Provided by Tori Monique
Categories Fruits and Vegetables Vegetables Cabbage Red Cabbage
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Lightly coat a saute pan with nonstick spray and place over medium-high heat. Add red cabbage and saute, stirring frequently, until it begins to wilt, about 10 minutes. Add mushrooms, salt, and pepper. Continue to cook until mushrooms begin to caramelize, stirring occasionally, 6 to 8 minutes.
- Add spinach and sage; cook until leaves are vibrant green and wilted, about 2 minutes. Stir in green onions and serve.
Nutrition Facts : Calories 53.9 calories, Carbohydrate 11.2 g, Fat 0.4 g, Fiber 3.9 g, Protein 3.8 g, SaturatedFat 0.1 g, Sodium 71.6 mg, Sugar 4.8 g
TOMATO CABBAGE STIR-FRY
"I've been serving this dill-seasoned side dish for more than 30 years," shares Agarita Vaughan of Fairbury, Illinois. "I fix it frequently in the summer using vegetables from our garden."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a nonstick skillet, saute the cabbage, tomatoes, celery, onion and green pepper in margarine until vegetables are tender, about 20 minutes. Season with salt and dill.
Nutrition Facts : Calories 76 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 265mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
SUPER EASY STIR-FRIED CABBAGE
A very simple stir-fry dish. The reason for using only soya sauce for stir-frying cabbage is that it brings out the natural sweetness in the cabbage itself.
Provided by iken
Categories Side Dish Vegetables
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Heat the vegetable oil in a wok or large skillet over medium heat. Stir in the garlic, and cook for a few seconds until it begins to brown. Stir in the cabbage until it is coated in oil; cover the wok, and cook for 1 minute. Pour in the soy sauce, and cook and stir for another minute. Increase the heat to high, and stir in the Chinese cooking wine. Cook and stir until the cabbage is tender, about 2 minutes more.
Nutrition Facts : Calories 64.7 calories, Carbohydrate 7.4 g, Fat 3.5 g, Fiber 2.9 g, Protein 1.8 g, SaturatedFat 0.6 g, Sodium 269.9 mg, Sugar 3.7 g
STIR-FRIED CABBAGE
Stir-fried Cabbage cooks quickly so it stays crisp and keeps its bright color. "I serve economical cabbage often," Carol says. "Prepared this way, it's an excellent side dish with any entree."
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a large skillet, heat oil over medium heat. Add cabbage, water and salt. Cook, uncovered, 5-7 minutes or until crisp-tender, stirring occasionally.
Nutrition Facts : Calories 85 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 314mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein.
STIR-FRIED CABBAGE
Low-fat, inexpensive, and delicious!
Provided by CRE8IVEONE
Categories Side Dish Vegetables
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat vegetable oil in a large skillet over medium heat; cook and stir onion and garlic until tender, about 10 minutes. Cook and stir cabbage into onion mixture until slightly tender, about 5 minutes. Reduce heat to medium-low; add soy sauce, sugar, and black pepper. Cook and stir until cabbage is tender, 3 to 5 more minutes.
Nutrition Facts : Calories 72 calories, Carbohydrate 9.6 g, Fat 3.6 g, Fiber 3.5 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 250 mg, Sugar 5.1 g
FRIED POTATOES AND CABBAGE
Bubble and Squeak - This British dish is said to have been named after the sounds that the potato and cabbage mixture makes as it fries.
Categories Potato Vegetable Side Fry Quick & Easy Cabbage Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 side-dish servings
Number Of Ingredients 5
Steps:
- Cover potatoes with cold salted water by 1 inch and bring to a boil, then boil, uncovered, until tender when pierced with a sharp knife, about 18 minutes. Drain in a colander.
- Heat butter in a 10-inch heavy nonstick skillet over moderately high heat until foam subsides, then sauté cabbage with salt and pepper, stirring frequently, until tender, about 5 minutes.
- Add potatoes, mashing and stirring them into cabbage while leaving some lumps and pressing to form a cake. Cook, without stirring, until underside is crusty and golden, about 10 minutes. Serve immediately.
STIR-FRIED CABBAGE WITH SPINACH AND RED POTATOES
Number Of Ingredients 13
Steps:
- 1. Boil the potatoes in lightly salted water to cover until tender, about 20 minutes. Drain, let cool, then cut into 1/2 inch pieces. Do not peel. Meanwhile, prepare the chaat masala.2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cumin seeds and green chili pepper they should sizzle upon contact with the hot oil. Quickly add the coriander, cumin, fenugreek, and turmeric, then add the cabbage, spinach, cilantro, and salt. Cook over medium-high heat, stirring, until lightly golden, about 5 minutes. Transfer to a serving dish.3. Add the potatoes and the remaining 1 tablespoon of the oil to the wok and cook about 2 minutes. Add the tomatoes and cook, stirring, until slightly softened, about 2 minutes.4. Add the tomatoes to the cabbage and lightly mix them in. Sprinkle the chaat masala on top and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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