Stir-Fried Cabbage

Stir-fried cabbage has so much more taste, texture, and nutrients if prepared this way. Eating cabbage raw, lightly steamed or stir-fried helps maintain the nutrients. Many nutrients are lost when we continue to use  the boil-until-dead method of old. You will never look back! Serve with corn bread or corn on the cob.

Stir-Fried Cabbage Recipe


1 medium head of organic cabbage, shredded

3 to 4 scallions or green onions with stems, chopped

-cup carrots, shredded

2 tbsp. peanut oil or canola

1 tbsp. garlic, crushed

⅛-tsp. fresh ginger, grated

2 tbsp. tamari

2 tbsp. green pepper (optional)

Dash of sweetener


Add a dash of red pepper flakes for a spicy version.


Red pepper flakes mixed with ginger can increase the spiciness.


In a wok or frying pan, heat oil. Add garlic and ginger. Cook until slightly brown.

Add scallions and green pepper. Cook for 1 minute. Add carrots. Mix well.

Add cabbage and toss with the other ingredients. Sprinkle with sugar.

Pour tamari over the cabbage and toss. Cover for about 2 minutes. Uncover and continue to toss until cabbage is slightly soft and less green. Add more tamari to taste. Serves 4.


-Good for anemia, respiratory diseases, and acne

-Good for digestion

-Dark leaves are rich in iron & vitamin C


  • Use cabbage, in moderation, if you have an under active thyroid.
  • Cabbage is a member one of the cruciferous vegetables  and contains vitamins, minerals, other nutrients, and chemicals known as glucosinolates. Other cruciferous vegetables include, broccoli, kale, collard greens, cauliflower, radishes, turnips and wasabi.
  • Use cabbage, in moderation, if you have an under active thyroid.
  • Extra ground cabbage is always good to have in the refrigerator. Use to add to soups, stews, stir-fries and sauces.

-Vegetarian Recipes

-Vegan Recipes

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