Cabbage Stir Fry
Teresa Ambra
Nice side dish or Meatless Monday entree that's chocked full of fresh veggies such as cabbage, bell peppers, onions, leeks, zucchini, mushrooms and baby carrots. Great way to get your veggies. Gluten free, vegan, low calorie, healthy and clean eating.
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Veggie Side Dish
Cuisine American
Servings 12
Calories 99 kcal
1 large head cabbage outer leaves removed 1 large onion chopped 8 oz. mushrooms sliced 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, washed thoroughly and sliced 1/2 to 1 tsp. salt as preferred 1/2 to 1 tsp. ground black pepper as preferred 1/2 tsp. dill weed 1/2 tsp. dried marjoram 1 tbsp. dried parsley 1 tsp. dried basil 4 tbsp. avocado oil 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!
NOTE: Great way to use up garden veggies.
NOTE: You may find it easier to divide the mixture between two skillets.
© Can’t Stay Out of the Kitchen
Calories: 99 kcal Carbohydrates: 12 g Protein: 3 g Fat: 5 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 4 g Sodium: 115 mg Potassium: 460 mg Fiber: 4 g Sugar: 6 g Vitamin A: 1950 IU Vitamin C: 52 mg Calcium: 78 mg Iron: 2 mg
Keyword cabbage, cabbage stir fry, carrots