Hot and Spicy Cabbage Medley
Ignite your taste buds with this Hot and Spicy Cabbage Medley, a vibrant vegetable stir-fry bursting with bold flavors and a touch of fiery heat. This quick and easy recipe combines crisp green cabbage with colorful bell peppers, savory onion, and aromatic garlic and ginger, all stir-fried to perfection in a sizzling mix of sesame oil and spices like red chili flakes, cumin, and paprika. A drizzle of soy sauce ties the dish together for a rich, umami-packed finish, while optional fresh cilantro adds a pop of herbal freshness. Ready in just 30 minutes, this versatile dish makes a delicious side or a satisfying vegetarian main when paired with steamed rice or warm flatbreads. Perfect for weeknight dinners, this spicy cabbage recipe is a must-try for lovers of bold, flavorful meals!
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Recipe Information
Ingredients
- 1 medium head Green cabbage
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 1 medium Onion
- 4 cloves Garlic
- 1 inch piece Fresh ginger
- 1 teaspoon Red chili flakes
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 2 tablespoons Soy sauce
- 2 tablespoons Sesame oil
- 1 tablespoon Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (optional)
Instructions
Remove the outer leaves of the cabbage, then chop it into thin strips and set aside.
Slice the red and yellow bell peppers into thin strips and set aside.
Peel and thinly slice the onion.
Finely mince the garlic and ginger.
Heat the vegetable oil and sesame oil in a large skillet or wok over medium-high heat.
Add the minced garlic and ginger to the hot oil. Stir-fry for about 30 seconds or until fragrant.
Add the sliced onion and stir-fry for 2-3 minutes until softened and slightly golden.
Toss in the red and yellow peppers. Cook for another 2 minutes, stirring frequently.
Add the chopped cabbage to the skillet. Stir-fry for 5 minutes until the cabbage is slightly wilted but still crunchy.
Sprinkle in the red chili flakes, ground cumin, paprika, salt, and black pepper. Mix well to evenly coat the vegetables with spices.
Drizzle the soy sauce over the vegetables and continue to cook for another 2 minutes, stirring constantly to blend the flavors.
Taste and adjust seasoning if needed. If you prefer more heat, add additional chili flakes.
Remove the skillet from heat and garnish with fresh cilantro, if desired.
Serve hot as a side dish or enjoy as a main course with steamed rice or flatbreads.
Nutrition Facts
Calories |
655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 20.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3592 mg | 156% | |
| Total Carbohydrate | 63.6 g | 23% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 23.0 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 233 mg | 18% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1763 mg | 38% | |
*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.
