Yield: 6 Servings | Serving Size: 1 cup

A skillet of cabbage stirfry, next to a bowl of rice, a wooden spoon, a saucer of soy sauce, and a red pepper.

This recipe and photo are used with the permission of the Colorado State University Extension's Eating Smart Being Active Program.

Cost/Serving: $1.05

Ingredients:

1 Tablespoon vegetable oil

1 small onion, chopped

2 green peppers, chopped

1 medium head of cabbage, chopped

1/2 teaspoon garlic powder

3 Tablespoons soy suace

 

Directions: 

  1. Wash all vegetables.
  2. Collect, chop, and measure all ingredients before starting to prepare the recipe. 
  3. Heat oil in a skillet.
  4. Add onion, green pepper, cabbage, and garlic powder to skillet, and cook over medium heat until vegetabels are tender.
  5. Add soy sauce and stir to combine.
  6. Serve hot.
  7. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.

 

Be creative!

  • Turn into a main dish by serving with brown rice or barley.
  • Try adding other vegetables or cooked meat you have on hand.
  • Use red pepper intead of green pepper.

 

Nutrition Facts: Servings: 6, Serving Size: 1 cup
Amount per serving: Calories 70, Total Fat 2.5g, Saturated Fat 0g, Trans Fat  0g, Cholesterol 0mg, Sodium 210mg, Total Carbohydrate 11g, Dietary FIber 4g, Total Sugars 2g (Incl. 0g Added Sugars), Protein 2g

 

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