Cabbage Stir-Fry


Cabbage Stir-Fry

Eating Smart Being Active Recipes
This one-skillet vegetable stir-fry is a great option for a busy night when dinner needs to be on the table quickly. While cabbage is the featured ingredient, use whatever vegetables you happen to have on hand.
Prep Time 10 minutes
Cook Time 15 minutes
Course Side Dish, Veggie Side-Dish
Cuisine American, Chinese
Servings 6
Calories 70 kcal


  • 1 tablespoon canola oil
  • 2 green bell peppers
  • 1 small head cabbage
  • 2 cloves garlic
  • 2 tablespoons low-sodium soy sauce


  • Wash green peppers and cabbage. Chop peppers and onion. Remove core from cabbage and coarsely chop. Peel garlic and chop finely.
  • Heat oil in a large skillet on medium-high heat.
  • Add onions, peppers, cabbage and garlic to skillet and cook until vegetables are tender-crisp. Add soy sauce and stir until vegetables are coated.
  • For softer vegetables, finish by steaming them: add a 1/4 cup of water or stock to the pan, reduce heat to low and cover with a lid for 7-10 minutes.


Smart Shopping Tips
  • Choose tight, heavy heads of cabbage free of insects and decay. Avoid heads that have discolored leaves or a split core.
  • Cabbage shouldn’t be washed before storage. It can be stored loosely covered in the refrigerator for up to two weeks. Once it has been cut, use it within a few days.
Cooking & Serving Tips:
  • Techniques commonly used for cooking cabbage are boiling, braising, sautéing, steaming and  stir-frying. Over-cooking cabbage may result in unpleasant odors.
  • Make memorable meals with even the simplest foods by getting the flavors and textures right. Cabbage works well with these foods: apples, apple cider, bacon, butter, caraway seeds, carrots, cream, garlic, ginger, juniper berries, mayonnaise, dry mustard, onions, pepper, pork, potatoes, kosher salt, rice and vinegar.
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