Heart-Healthy Simple Cabbage Stir Fry
Packed with vibrant veggies and bold flavors, this Heart-Healthy Simple Cabbage Stir Fry is a quick, nutrient-rich dish that's perfect for busy weeknights. Featuring crisp green cabbage, sweet carrots, and juicy red bell peppers, this stir fry is seasoned with aromatic garlic, ginger, and a savory blend of low-sodium soy sauce and sesame oil. Ready in just 25 minutes, its light yet satisfying profile makes it ideal as a wholesome side or plant-forward main course. With easy preparation and a focus on heart-friendly ingredients, this recipe is perfect for wellness-conscious cooks looking to enjoy a colorful, delicious meal. Pair it with brown rice or quinoa for extra heart-healthy benefits!
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Recipe Information
Ingredients
- 1 medium head green cabbage
- 1 large carrot
- 1 medium red bell pepper
- 3 stalks green onions
- 3 cloves garlic
- 1 tablespoon ginger
- 2 tablespoons extra virgin olive oil
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon sesame oil
- 0.25 teaspoon ground black pepper
Instructions
Begin by preparing the vegetables. Rinse the head of cabbage under cold water and pat it dry. Remove the outer leaves if necessary. Halve the cabbage, then cut out the core, and thinly slice the cabbage leaves.
Peel and julienne the carrot into thin matchstick-sized pieces. Slice the red bell pepper into thin strips, removing seeds and the core. Chop the green onions, separating the white and green parts.
Peel and finely mince the garlic cloves. Peel and grate the ginger using a fine grater.
Heat 2 tablespoons of olive oil in a large non-stick skillet or wok over medium-high heat.
Add the minced garlic and grated ginger to the pan. Stir-fry for about 30 seconds until fragrant, being careful not to burn.
Increase the heat to high and add the sliced cabbage, carrot, and red bell pepper to the skillet. Stir-fry the vegetables for 4-5 minutes, stirring constantly until the cabbage starts to soften but retains some crunch.
Add the low-sodium soy sauce and sesame oil to the pan, stirring well to coat all the vegetables. Continue to cook for another 2-3 minutes, or until vegetables are tender-crisp.
Season the stir fry with ground black pepper to taste.
Remove from heat and sprinkle the chopped green tops of the green onions over the stir fry.
Serve immediately as a side dish or a light main, enjoying it with a side of brown rice or quinoa if desired.
Nutrition Facts
Calories |
565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1117 mg | 49% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 18.9 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1194 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
