Cabbage Stir Fry
Cabbage Stir Fry is mouthwatering. I have really been having a craving for cabbage lately. Duh, cabbage, you say? I know most of you have already tuned me out! I’m one of those rare birds who really likes cabbage.
I like it sautéed, in a cream sauce, in stuffed cabbage rolls, cole slaw, sauerkraut, and even cabbage bread and pies. My mom used to make those when I was growing up. Unfortunately, I never asked her for the recipes and I have never made them. You have to love cabbage to eat cabbage pies!
My favorite dish with cabbage is Haluski (pronounced hu-LOOSH-key), a good old-fashioned Czechoslovakian dish both my mom and grandma used to make. Fry up cabbage and onions and add homemade noodles. Yum! I used to beg my grandma to make it when we visited her on their farm in southeastern Ohio every year.
Every Thursday, grandma made Haluski for my grandpa because it was his favorite dish. I thought about making that today but I didn’t have the right kind of noodles and I didn’t want to make mine from scratch. Maybe after Thanksgiving when I make for Turkey and Dumplings I’ll make an extra batch and make this delicious old world favorite dish, too.
OK, back to cabbage. I’ve had a craving for some for the past week or so and planned on making something last week but when I went to look at my cabbage it had been in the refrigerator a little too long. Yikes!
John doesn’t care for cabbage quite like I do. So when I make it, I make it for me to eat for lunch or when he’s not going to be home for dinner. There’s nothing quite like fried cabbage with just salt and pepper. It’s really delicious. I decided today to make it up with a few other vegetables and seasonings.
It’s a great way to use up summer or garden produce. It’s healthy, gluten free, low calorie, clean-eating and vegan.
When I initially posted this recipe in October 2012, it was still in the early days of my blog so I was using only an iPhone 3 for a camera. My pictures were not very eye-appealing so I’ve been going back through all those first year blog posts and remaking the recipes so I can update the pictures.
I recently remade this recipe (April 2016) for lunch with a friend who was on a gluten free and vegan diet at the time. It’s so tasty because of all the delicious herbs and veggies. Yet, it’s filling enough for a main course. We really enjoyed it. The leftovers are great, too.
Cabbage Stir fry is so delicious you can use this as a meatless main dish.
Cabbage Stir Fry uses cabbage, baby carrots, mushrooms, zucchini, bell peppers, onions, leeks and a handful of herbs that make it taste heavenly. It’s a great way to get your kids to eat their veggies, too.
Red, orange and yellow bell peppers add so much color to this dish. Carrots and zucchini add crunchy texture that balance out the cabbage.
Here’s what I did.
I used these ingredients. I really like using avocado oil as much, if not more, than using olive oil. Marjoram is a fantastic herb to use in any kind of side dish, casserole or in meat or soup dishes.
Pour avocado oil into skillet and heat over medium heat. Add onions, leeks, mushrooms and baby carrots. Cover with lid and saute for 10 minutes until carrots soften.
Add bell peppers and zucchini.
Add cabbage to vegetables in sauté pan. Sprinkle with salt and pepper and other seasonings. Cover with lid and saute another 10-15 minutes or until veggies are cooked thoroughly, but not overcooked.
Serve Cabbage Stir Fry as a main dish or a side dish with your favorite entree. We found this was great for a healthy lunch option.
Cabbage Stir Fry sure satisfied my cabbage craving! If you are looking for new stimulating ways to serve lots of garden veggies, this is a great way to use them up.
While I can eat fried cabbage plain with just salt and pepper, many people need it dressed up a little bit. 🙂 Cabbage is such a healthy veggie but many people avoid it because it can be a little bitter. Adding bell peppers, leeks, mushrooms and zucchini help sweeten the cabbage a little so it’s not so overwhelming.
Here’s the recipe.
CABBAGE STIR FRY
(My own concoction)
- 1 large head cabbage, outer leaves removed, sliced down and cut in strips
- 1 large onion, chopped
- 8-oz. mushrooms, sliced, washed
- 1 cup petite baby carrots
- 2 large zucchini, split in half lengthwise and cut in 1-inch chunks
- 1 miniature orange bell pepper, sliced
- 1 miniature red bell pepper, sliced
- 1 miniature yellow bell pepper, sliced
- 1 leek, green top removed, sliced
- ½ to 1 tsp. salt, as preferred
- ½ to 1 tsp. pepper, as preferred
- ½ tsp. dill weed
- ½ tsp. marjoram
- 1 tbsp. parsley
- 1 tsp. basil
- 4 tbsp. avocado or olive oil
- Melt oil in skillet.
- Add onion, leeks, mushrooms and baby carrots.
- Sauté about 5-10 minutes until carrots soften.
- Add peppers, zucchini and cabbage.
- Stir in seasonings.
- Sauté about 10-15 minutes with lid on until vegetables are barely fork tender but not overcooked!
Cabbage Stir Fry is a great way to use up garden veggies.
If you’re looking for a way to get your quota of veggies every day, consider making up a batch of Cabbage Stir Fry. If you enjoy cabbage, you’ll enjoy this dish.