Cabbage Stir Fry with onion, garlic, ginger, carrots, green onion, and liquid aminos is a fresh side dish that can easily incorporate into any meal!
Just add chicken, beef, pork, or shrimp to make a full entrée out of this recipe! Paleo, keto, Whole30, and crazy addicting!
Vegetable stir fry is a daily part of my life.
In fact, every morning, I make a ginormous batch of my easy go-to Stir Fry Vegetables Recipe, which I incorporate into breakfast, lunch, and dinner. Cook once, eat thrice? Why yes, that sounds brilliant!
Recently, I’ve been super into cabbage stir fry. It’s fresh, flavorful, frisky, and can easily be incorporated into your bowls. When I had IBS, I stayed away from cabbage for a few years, so now that I can eat it again without having symptoms, I am ALL ABOUT it.
I like combining cabbage stir fry with sautéed zucchini and broccoli, baked chicken, and steamed brown rice for an epic bowl of flavor!
This stir fry is quick and easy to throw together any night of the week and is marvelous for meal prep.
Let’s get after it!
Ingredients For Cabbage Stir Fry:
Avocado Oil: The stir fry is cooked on the stove top using a higher heat, which means a high-temperature cooking oil is best for this application. I use avocado oil because it has a higher smoke point than olive oil. You can also use coconut oil or grapeseed oil.
Yellow Onion, Garlic, Ginger, Green Onion: Fresh, flavorful yellow onion, garlic, fresh ginger, and green onion add a nice punch of flavor to this cabbage stir fry. If you aren’t a fan of ginger, you can skip it and the stir fry is still plenty flavorful!
Cabbage: Fresh green cabbage gets thinly sliced, then chopped for this stir fry. No need to use the hard white core! Cabbage makes an amazing stir fry as when it is cooked, it has a unique flavor that is subtle and inviting. It is ideal to pair with big flavors, since it is a nice canvas. Cabbage is a prebiotic as it is high in fermentable carbohydrates, which helps feed your gut bacteria.
Cumin: Ground cumin brings a warm flavor to the stir fry…just enough to give it an interesting essence.
Liquid Aminos or Coconut Aminos: Flavor maker! Liquid aminos is similar to soy sauce. It is a soy-based sauce but is fermented without gluten and is a higher quality product than most conventional soy sauces.
Liquid aminos adds a good salt content to the cabbage stir fry, so you will want to add sea salt to taste at the end depending on whether or not you feel the dish is salty enough. You can easily replace it with soy sauce, tamari, or coconut aminos.
Carrots: Grated carrot adds a nice crunchy texture and a natural sweetness to the stir fry.
Add sea salt to taste! I like salty food, so I do add some sea salt, but for some people the salt content of the liquid aminos (or soy sauce) will be enough.
How to Chop Cabbage For Stir Fry:
Cut the cabbage in half, then remove the hard white core. Place cabbage cut-side down on the cutting board and slice into thin slices, about 1/4-inch wide. Once you have your thin slices, chop again in half or into thirds to create smaller strands.
Note that cabbage cooks down quite a bit during the cooking process, so it’s fine to cook larger pieces of cabbage as well. You don’t need to chop it super fine to get an amazing stir fry!
How to Make Cabbage Stir Fry:
Add the avocado oil to a large skillet with a deep lip and heat over medium-high.
Add the onion and sauté, stirring occasionally, until onion has softened and begins to turn translucent.
Stir in the chopped cabbage to the skillet – this will likely overflow the skillet at first. Stir as best you can, then cover.
Cook until cabbage has wilted and begins cooking down, stirring occasionally, about 3 to 5 minutes.
Remove the cover and add the remaining ingredients, and stir well.
Continue cooking until cabbage begins turning golden-brown around the edges and begins sticking to the skillet, about 5 to 8 minutes.
Serve alongside your favorite entrée and enjoy.
More Cabbage Recipes:
- Caramelized Cabbage with Bacon
- Ground Turkey Egg Roll Bowls
- Instant Pot Corned Beef and Cabbage
- Ground Turkey Bowls with Mushrooms Cabbage Rice and Kale Pesto
- Instant Pot Sausage and Cabbage Stew
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- Add the avocado oil to a large skillet with a deep lip and heat over medium-high. Add the onion and sauté, stirring occasionally, until onion has softened and begins to turn translucent. Stir in the chopped cabbage to the skillet - this will likely overflow the skillet at first. Stir as best you can, then cover. Cook until cabbage has wilted and begins cooking down, stirring occasionally, about 3 to 5 minutes.
- Remove the cover and add the remaining ingredients, and stir well. Continue cooking until cabbage begins turning golden-brown around the edges and begins sticking to the skillet, about 5 to 8 minutes. Serve alongside your favorite entrée and enjoy.
Nutrition Information:Yield: 6 Serving Size: 1 of 6
Amount Per Serving: Calories: 115Total Fat: 7gUnsaturated Fat: 0gCarbohydrates: 7gNet Carbohydrates: 4gFiber: 7gProtein: 3g