Cabbage stir fry with an Asian twist
It’s cabbage season! Time to introduce an easy and tasty recipe with this healthy winter vegetable. You might be surprised, but It is perfect for this Asian style stir fry. Eaten raw it has a strong taste but once cooked, it gets sweeter taste. The carrots, red onion and kale (or broccoli florets) give the dish its extra color. The ginger, sesame oil, chili flakes and the coconut aminos* add the Asian flavour.
What is so great about cabbages?
It has a long shelf life (you can keep it a couple of weeks in the fridge) and it is relatively cheap. This crunchy vegetable is very low carb and is full of gut-friendly insoluble fiber which helps keep the digestive system healthy by adding bulk to stools and promoting regular bowel movements. Cabbages are a great source of Vitamin C and K1 and of powerful antioxidants such as polyphenols protecting the body against free radicals.
Apart from healthy, this recipe is sooo yummy!! I warn you: you better prepare enough of it because your friends and family will love it!
30 min
2/3
Ingredients
- ½ green, white or pointed cabbage (I prefer to use green cabbage for this recipe)
- 4 big carrots cut in julienne (https://www.youtube.com/watch?v=KGNKz1WAiFQ)
- 1 red onion chopped in small pieces
- 1 clove of garlic finely chopped
- 2 cm of fresh ginger finely grated
- 1 cup of torn curly kale leaves (or a cup of broccoli florets)
- 1 ½ tablespoon of sesame oil
- 2-3 tablespoons extra virgin olive oil
- 2 tablespoons of coconut aminos* (or tamari sauce if you prefer)
- 2 tablespoons of water
- 1/2 teaspoon of chili pepper flakes
- Salt & pepper
- handful of koriander (optional)
*Coconut aminos: is a gluten-free, vegan, soy-free and GMO-free seasoning sauce made from the sap of the coconut tree blossom.
Preparation
- Cut the half cabbage in 2, slice out the stem and the hard inner part and cut it into thin strips (max 1 cm thick).
- Heat the olive oil and the sesame oil in a large pan over medium heat.
- Add the carrots, the ginger, the onion and the garlic and let it simmer for 2-3 min.
- Add the kale, the cabbage and the chili flakes. Stir everything together well and saute for a couple of minutes.
- Mix the coco aminos and the water in a bowl and it the pan with the vegetables and give everything a good stir. Cover with a lid.
- Cook for 5-10 minutes with the lid ajar until the cabbage is tender.
- Season with salt to your taste and add some koriander just before serving.
You can eat this cabbage stir fry with some chicken or turkey or just as a vegetarian main dish.
ENJOY!! 🙂