Shredded Cabbage and Carrots and Ground Beef Stir Fry

In which an old ingredient learns new tricks: Cabbage Stir Fry. Thinly sliced cabbage sautéed with ground craven (or with beef) and carrots in a light and flavorful Chinese-inspired stir fry sauce, this quick, healthy dinner will have y'all rethinking the possibilities of our friend, Mr. C.

Although cabbage is a common ingredient in Asian primary dishes (both vegetarian and meat-based), the idea of using cabbage to make a healthy stir fry didn't occur to me until recently.

I usually think of cabbage equally an "on-the-side" state of affairs.

Sautéed Cabbage. Cabbage Steaks. Asian Cabbage Salad. All are tasty, only none are a traditional principal event.

Cabbage's long shelf life (it can final several weeks in the refrigerator) and upkeep-friendly cost tag accept made it a popular ingredient in our dwelling house as of late, and so I decided to encounter what more I could practice with it.

And since "what more I could exercise with it" about often materializes every bit "ME HUNGRY, MUST Consume At present!" that "more" followed the piece of cake dinner path of least resistance: stir fry.

Cabbage stir fry on a plate with chicken

A Delicious Style to Cook Cabbage

If you've plant cabbage suspect upwards until this betoken, cabbage stir fry will make a laic out of yous.

While raw cabbage tin be biting, when sautéed every bit it is in this stir fry recipe, it becomes caramelized, lightly sweet, and tender. You'll hardly recognize it.
Low carb lovers specially will rejoice. Twirled on a fork, the sparse strands of cabbage reminded me of noodles.

In fact, by my second serving, I skipped the rice I'd planned to serve with the stir fry entirely. The stir fry cabbage is entirely satisfying on its own.

A Special Ingredient to Elevate Your Cabbage Stir Fry

Our kitchen is no stranger to clean-out-the-refrigerator stir fry situations—Teriyaki Craven Stir Fry, Tofu Stir Fry, and Easy Chicken Stir Fry with Vegetables and Mandarin Oranges are just 3 of many.

What makes this recipe special (other than its namesake addition of cabbage) is a new spice I've never used in a stir fry before but that sets information technology apart: basis cloves.

Now, information technology might sound similar I just opened my spice cabinet, closed my optics, and grabbed the first container within reach, but at that place's a method to my madness.

Cloves are a central ingredient in Chinese 5 spice powder.
Since Chinese five spice is a lesser-stocked ingredient in many U.Southward. homes, I wanted to see if I could create a stir fry with its subtle, warm effect, without asking you to purchase a new spice you might merely use once or twice a year.

If y'all do own Chinese five spice pulverisation, past all ways feel free to use it here. If you lot were looking for an excuse to purchase it, this cabbage stir fry is a skillful one. (Utilise about 1 teaspoon and omit the cloves).

And if neither of the above applies to y'all, use ground cloves. You'll be pleased with the results.

Two Asian pantry staple ingredients I do insist yous purchase are low sodium soy sauce (or gluten free tamari or coconut aminos for our Paleo friends) and rice vinegar.

These two, along with fresh garlic and ginger, will open you to just about every one of the salubrious stir fry recipes you can discover here.

How to Make Cabbage Stir Fry

This recipe calls for basic greenish cabbage, which is cheap and widely available. It looks similar a large orb and has wide, pale green leaves.

This recipe would as well work with red cabbage (no changes to the recipe needed).
If y'all are looking for something to do with Chinese cabbage (as well chosen Napa cabbage) yous can employ it to make stir fry. Not that since information technology is more than tender, information technology will cook more quickly.

The Ingredients

Basis Craven. I chose to use basis chicken in this recipe, since it'due south lean and versatile. In improver to chicken, beefiness and pork go well cabbage, so feel free to swap out the ground chicken for a lean version of one of these or for basis turkey.
Cabbage. The unexpected stir fry star! One time cooked, the cabbage is delightfully tender and coated in the rich flavors of the sauce and spices. Cabbage also brings oodles of Vitamin-C and potassium to the dish (read more about cabbage here).
Carrots. An like shooting fish in a barrel and salubrious mode to bring colour to the stir fry. Carrots are rich in Vitamin-A and fiber (meet more health benefits of carrots here).
Ground Cloves. My sneaky spice addition that adds warmth to the dish.
Garlic + Ginger. Essentials for the best stir fry flavor (just ask Sugariness and Sour Chicken).
Red Pepper Flakes. For a pinch of spice. If yous prefer less spice in your stir fry, you can scale it dorsum.
Stir Fry Sauce. Soy sauce, maple syrup, and rice vinegar coat every ingredient in a rich blend of umami/sweet flavors. It will keep yous coming dorsum for more than (and more!).
Dark-green Onions + Cilantro. For a finishing touch of freshness.

The Directions

Add the garlic, ginger, and spices to one bowl, and add the stir fry sauce ingredients to another.
Cutting the cabbage (check out the section below for tips on how to cut cabbage for stir fries).
Brown the chicken, stirring in part of the soy sauce.
Saute the cabbage and carrots.
Pour in the sauce ingredients, comprehend, and cook until the cabbage is wilted.
Add together the green onion, cilantro, and craven. ENJOY!

How to Cut Cabbage for Stir Fry

To brand sure that the cabbage is tender and caramelizes in your stir fry, the key is to slice it thinly.

Piece off the stem finish of the cabbage head so that you have a sturdy base.
Cut the cabbage in half starting from the superlative and working towards the lesser, cut end.
Lay the cutting side down on the cutting lath so that its flat surface is touching the board.
Cutting each piece in half again.
Plough each resulting quarter piece crosswise, and cut it into thin strips (well-nigh 1/8-inch thick). The strips are prepare to be used in the stir fry!

Cabbage Stir Fry Storage Tips

To Store. Cabbage stir fry tin can be stored in an airtight storage container in the refrigerator for up to 4 days.
To Reheat. Gently rewarm stir fry in a large skillet or wok on the stovetop over medium-low heat. Add a splash of rice vinegar to perk the cabbage back up.
To Freeze. Leftovers can be frozen in an airtight, freezer-condom storage container for upward to 3 months. The cabbage texture may change a chip, but the flavors will still be tasty.

What to Serve with Cabbage Stir Fry

While this recipe is delicious served on its own, hither are a few ideas of what you lot could serve with it:

Rice. A side of brownish, white, or cauliflower rice would be delicious with this stir fry.
Noodles. Try it with brown rice noodles for a tasty, filling meal.
Veggies. Take your vegetable servings up a notch with a side of Roasted Frozen Broccoli.

More Healthy Stir Fry Recipes

Zucchini Stir Fry
Teriyaki Beef Stir Fry
Egg Gyre in a Bowl
Love Lime Tofu Stir Fry
Hot and Sour Noodle Stir Fry with Peanut Craven

Recommended Tools to Brand Cabbage Stir Fry

Sharp Chef'due south Pocketknife. A sharp, high-quality knife makes cutting cabbage a lot easier.
Not-Skid Cutting Board. My favorite! It won't slip out from under you lot while you're chopping.
Wok. Perfect for cooking stir fries.

This super tasty stir fry was such a hit, I'm wondering what other ways I should be cooking with cabbage. If yous have any favorite ways to employ it in addition to stir fry, I'd love to hear about them beneath.

And if you try this cabbage stir fry with chicken (or any other protein), please exit a annotate beneath to allow me know how it turned out for you! Your comments and ratings mean then much to me and are helpful to others too.

5 cloves minced garlic almost 1 1/two tablespoons
ii tablespoons minced fresh ginger
½ teaspoon cherry-red pepper flakes if highly sensitive to spice, reduce to 1/4 teaspoon
ane/four teaspoon ground cloves
4 tablespoons low sodium soy sauce divided, plus additional to sense of taste
2 tablespoons rice vinegar
ane 1/2 tablespoons pure maple syrup
i small-scale cabbage about 1 to ane 1/ii pounds
ii tablespoons actress virgin olive oil divided
1 pound basis chicken lean ground beef, ground pork, or ground turkey
2 cups shredded carrots near x ounces or 4 medium
1 minor agglomeration green onions finely chopped (well-nigh 6 small)
1/two cup fresh cilantro leaves and tender stems, chopped
Prepared brown rice or brown rice noodles for serving (optional—omit to make depression carb; I beloved this stir fry on its own!)

In a small bowl, combine the garlic, ginger, crimson pepper flakes and cloves. In a separate bowl, combine 2 tablespoons of the soy sauce, the rice vinegar, and the maple syrup. Keep both shut by.
Cut the stem terminate off of the cabbage. Next, cutting it in half from the top of the cabbage down through the stalk. Place the flat, cutting side confronting the surface of your cut board, and so each half into quarters (again, from the acme down towards the stem). Turn each quarter crosswise, and then cut into sparse, i/viii-inch strips. Keep handy (I like to pile my cut cabbage into a bowl as I go).
Heat a large, deep skillet, Dutch oven, or wok with a tight-fitting hat over medium-high heat. Add 1 tablespoon of the oil. Once hot and shimmering, add the chicken. Cook, breaking upwards the meat. Stir in the remaining two tablespoons soy sauce. Go along cooking until the meat is fully cooked through and whatever liquid that has collected in the pan has mostly cooked off, about v minutes. Transfer to a plate or bowl. Make sure you have the skillet chapeau handy.
Add the remaining 1 tablespoon oil to the skillet. Add the cabbage and carrots. Cook for 2 minutes, stirring occasionally, until the cabbage is only starting to wilt.
Add the soy sauce and spice mixture. Cover the skillet and cook over loftier heat for one minute, until the cabbage is completely wilted but isn't mushy.
Uncover, and stir in the greenish onion, cilantro, and reserved chicken. Let cook 30 additional seconds. The cabbage should exist crisp tender (if it'due south not, cook it a bit longer). Serve hot with rice or noodles and an extra dash of soy sauce as desired.

TO Shop: Cabbage stir fry can exist stored in an closed storage container in the fridge for up to iv days.
TO REHEAT: Gently rewarm stir fry in a large skillet or wok on the stovetop over medium-low heat. Add a splash of rice vinegar to perk the cabbage dorsum upwards.
TO FREEZE: Leftovers can be frozen in an closed freezer-safe storage container for up to iii months. The cabbage texture may change a chip, but the flavors will however be tasty.

Serving: 1 (of 6) Calories: 235 kcal Carbohydrates: xix thousand Protein: 17 yard Fat: 11 1000 Saturated Fat: 2 g Cholesterol: 65 mg Potassium: 879 mg Fiber: half dozen g Saccharide: x one thousand Vitamin A: 7535 IU Vitamin C: 61 mg Calcium: 100 mg Iron: 2 mg

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How-do-you-do, I'g Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'grand the writer and recipe programmer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to salvage you fourth dimension and dishes. WELCOME!

Larn more about Erin

currylegis1993.blogspot.com

Source: https://www.wellplated.com/cabbage-stir-fry/