Serves 6
84 cal · 25 min
Cabbage Stir-Fry
Recipe GLPRb8f2ce05a478c5
A vibrant vegetable stir-fry loaded with tender cabbage, bell peppers, and onions finished with a savory soy sauce glaze. Quick to prepare and full of wholesome vegetables, this dish makes a satisfying main course or side that's naturally vegan-friendly.
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Ingredients
1 tablespoon vegetable oil
1 cup chopped onion
2 medium green bell peppers, chopped
1 small head cabbage, chopped
2 cloves garlic, minced
2 tablespoons low-sodium soy sauce
Directions
Wash your hands thoroughly with soap and water before beginning food preparation.
Rinse the green bell peppers and cabbage under cool running water. Pat them dry with a clean towel, then chop the peppers into bite-sized pieces and roughly chop the cabbage into thin strips. Chop the onion into bite-sized pieces and mince the garlic cloves.
Heat the vegetable oil in a large skillet over medium heat for about 1 minute until it is hot and shimmering.
Add the chopped onion, green bell peppers, cabbage, and minced garlic to the skillet. Stir well to combine and cook over medium heat, stirring occasionally, for 8–10 minutes until the vegetables become tender but still retain a slight crisp.
Drizzle the low-sodium soy sauce over the vegetables and stir to coat everything evenly. Continue cooking for 1–2 minutes, stirring constantly, until the sauce heats through and coats all the vegetables.
Transfer the stir-fry to a serving platter and enjoy hot. Store any leftovers in an airtight container in the refrigerator for up to 3–4 days.
