Low Sodium Stir Fry Cabbage
Transform your weeknight dinners with this vibrant and healthy Low Sodium Stir Fry Cabbage recipe! Packed with fresh veggies like crisp green cabbage, tender carrots, and aromatic garlic and ginger, this dish is both simple to prepare and bursting with flavor. The low-sodium soy sauce-based stir-fry sauce offers a delicate balance of tangy rice vinegar and optional nutty sesame oil, making it a guilt-free option for those watching their sodium intake. Ready in just 25 minutes, this quick and easy dish is perfect as a wholesome side or a hearty main when served over brown rice or quinoa. With its nutrient-rich ingredients and light seasoning, this stir fry is a must-try for anyone seeking a delicious yet healthy addition to their menu!
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Recipe Information
Ingredients
- 1 medium head Green cabbage
- 1 medium Carrot
- 3 cloves Garlic
- 1 inch piece Fresh ginger
- 2 stalks Green onions
- 2 tablespoons Low-sodium soy sauce
- 1 teaspoon Sesame oil (optional for aroma)
- 1 tablespoon Rice vinegar
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 tablespoon Olive oil or avocado oil
- 1 pinch Black pepper (optional)
Instructions
Remove the outer leaves of the cabbage and rinse it thoroughly. Slice the cabbage into thin strips.
Peel the carrot and slice it into thin matchstick-sized strips or use a julienne peeler.
Mince the garlic and grate the ginger into a fine paste. Slice the green onions diagonally, separating the white and green parts.
In a small bowl, prepare the sauce by mixing low-sodium soy sauce, sesame oil (if using), rice vinegar, cornstarch, and water. Whisk until cornstarch is fully dissolved and set aside.
Heat a large skillet or wok over medium-high heat. Add olive or avocado oil.
Once the oil is hot, add minced garlic, grated ginger, and the white parts of the green onions. Sauté for 30 seconds or until fragrant, stirring constantly to prevent burning.
Add the sliced cabbage and carrots to the skillet. Stir-fry for 5-7 minutes, stirring frequently, until the vegetables are tender but still crisp.
Lower the heat to medium and pour the sauce over the vegetables. Toss well to ensure the cabbage and carrots are evenly coated. Cook for an additional 2-3 minutes until the sauce thickens and clings to the vegetables.
Season with a pinch of black pepper if desired. Garnish with the sliced green onion tops.
Serve warm as a side dish or over brown rice or quinoa for a complete meal.
Nutrition Facts
Calories |
327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1106 mg | 48% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 14.0 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 199 mg | 15% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 897 mg | 19% | |
*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.
