Low Sodium Quick and Easy Cabbage Stir-Fry
Transform your weeknight meals with this vibrant and nutritious Low Sodium Quick and Easy Cabbage Stir-Fry! Packed with crisp, finely shredded green cabbage, colorful carrots, and red bell peppers, this recipe bursts with natural sweetness and crunchy textures. Infused with the bold flavors of garlic, fresh ginger, and a touch of sesame oil, it delivers a delightful taste experience without the excess sodium. Perfectly seasoned with a splash of low-sodium soy sauce and rice vinegar, this stir-fry is ready in under 30 minutes, making it the ultimate quick and healthy go-to for busy days. Garnished with green onions and toasted sesame seeds, it's a versatile dish that can be enjoyed as a light entrée or paired with your favorite protein or rice for a complete meal. Whether you're looking for a heart-healthy option, a vegetarian delight, or an easy-to-prepare dinner idea, this cabbage stir-fry checks all the boxes!
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Recipe Information
Ingredients
- 1 medium head Green cabbage
- 1 large Carrot
- 1 Red bell pepper
- 3 stalks Green onions
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 1 inch piece Fresh ginger
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 1 teaspoon Black pepper
- 1 tablespoon Sesame seeds
Instructions
Start by preparing the vegetables. Shred the cabbage finely. Peel the carrot and slice it into thin matchsticks. Deseed the red bell pepper and slice it thinly. Cut the green onions into small rounds.
Mince the garlic cloves and grate the ginger. Set these aromatics aside.
Heat the olive oil in a large pan or wok over medium-high heat.
Once the oil is hot, add the minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant, being careful not to burn them.
Add the sliced carrots and red bell peppers to the pan, and stir-fry for about 2 minutes until they begin to soften.
Next, add the shredded cabbage to the pan. Stir everything together to combine.
Pour in the low-sodium soy sauce and rice vinegar. Stir well to cover all the vegetables with the sauce.
Continue to stir-fry the vegetables for another 3-5 minutes, until the cabbage is tender-crisp.
Reduce the heat to low. Drizzle the sesame oil over the vegetables and add black pepper to taste. Mix well.
Transfer the stir-fry to a serving dish, garnish with the sliced green onions and sesame seeds.
Serve immediately as a side dish or light entrée.
Nutrition Facts
Calories |
636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1123 mg | 49% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 19.0 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1267 mg | 27% | |
*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.
