Whole30 Stir Fry Cabbage
Elevate your dinner with this quick and nutritious Whole30 Stir Fry Cabbage recipe, a delightful blend of crisp green cabbage, tender carrots, and aromatic ginger and garlic. Perfectly seasoned with coconut aminos and sesame oil, this stir fry strikes the perfect balance of umami and freshness, making it an ideal side dish or a satisfying main course when topped with optional cooked chicken for added protein. Prepared in under 30 minutes, this gluten-free, dairy-free, and paleo-friendly recipe is perfect for anyone following a Whole30 diet or simply craving a wholesome veggie-packed meal. Garnished with vibrant green onions, this stir fry is as beautiful as it is flavorful, and it pairs wonderfully with rice, cauliflower rice, or on its own for a low-carb option!
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Recipe Information
Ingredients
- 1 medium head (about 2 pounds) Green cabbage
- 2 medium Carrots
- 3 cloves Garlic
- 1 tablespoon (freshly grated) Ginger
- 3 tablespoons Coconut aminos
- 1 tablespoon Sesame oil
- 1 cup (shredded or diced) Cooked chicken (optional, for protein addition)
- 2 stalks Green onions
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Avocado oil
Instructions
Prepare the vegetables: Remove the outer leaves of the cabbage, then halve and core it. Thinly slice the cabbage into strips. Peel and julienne the carrots. Mince the garlic and prepare freshly grated ginger.
Heat a large skillet or wok over medium-high heat, then add the avocado oil.
Once the oil is shimmering, add the minced garlic and grated ginger. Stir frequently and cook for about 30 seconds until fragrant.
Add the sliced cabbage and carrots to the skillet. Stir to coat the vegetables in the oil, garlic, and ginger mixture.
Continue cooking the vegetables for 5-7 minutes, stirring often, until the cabbage softens and just begins to caramelize.
Pour in the coconut aminos and sesame oil. Stir well to evenly distribute the sauce.
If using cooked chicken, add it now and cook for an additional 2-3 minutes until heated through.
Season with salt and black pepper to taste, and give everything a final toss.
Garnish with thinly sliced green onions before serving. Serve hot as a side dish or a main course.
Nutrition Facts
Calories |
1132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.4 g | 66% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 2437 mg | 106% | |
| Total Carbohydrate | 80.8 g | 29% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 45.2 g | ||
| Protein | 91.9 g | 184% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 488 mg | 38% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2763 mg | 59% | |
*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.
