This spicy white cabbage stir fry recipe will save you time and money, not to mention it’s vegan as well. With the boost of spiciness, you can play around with a variety vegetables. To set an example, I used carrots and zucchini this time.
Ingredients and preparation
White cabbage is low-calorie and full of minerals, vitamins and antioxidants. It keeps well for a couple of days, even when not in the fridge. Stripe off the first layer and discard. If it is a stiff cabbage, make sure to use a cutting board, it might not be easy to cut it use your strength.
When you cut it into half, you will notice the stem in the middle cut it out. It tends to be bitter and inedible even when cooked. Then chop to stripes.
The rest is easier.
Chop the onion, slice the zucchini, grate the carrot, ginger and garlic.
For oil, which is very little I use olive oil, substitute it with any other vegetable oil of your choice.
For spices, I added cumin, salt, pepper, a hot sauce and brown sugar. Adding soy sauce is also an option to make this white cabbage stir-fry have an Asian kick.
For the hot sauce, I used a home-made one. It was so easy to make, with no additives and no magic. Just chopped 6 hot jalapeños using a food processor and mix them with tomato paste, olive oil, salt, caster sugar and salt to taste.
Cooking Cabbage Stir Fry
- Slightly heat a wok or large skillet with two tablespoons of olive oil add the chopped onions and grated carrots first.
- After a few minutes when the carrots start to soften add the sliced zucchini together with the garlic, cook stirring for a total of 10 minutes.
- Remove the veggies that have been cooking to another bowl, add the remaining two tablespoons of olive oil, heat slightly.
- Toss in the cabbage. Do not panic if the cabbage does not fit in, when cooked cabbage shrinks a lot, if necessary add in the cabbage gradually. Make sure to mix the cabbage from the bottom to the top to help the cabbage cook faster.
- When the cabbage is cooked, put the other veggies back in.
- Add the spices and warm water to cover the bottom. Make sure to mix occasionally.
- Remove from the stove once everything is cooked as you like.
- Consider adding chicken, sausages or similar if you choose to.
I often serve white cabbage with plain or garlicy yogurt. But a salad, such as a beet and cauliflower with vinegar and pomegranate sauce was a good match too.
If you like recipes with white cabbage check my White Cabbage Stew: Vegan Kapuska for next time.
Vegan Spicy Cabbage Stir Fry
Ingredients
- 1 white cabbage small or half
- 1 carrot grated
- 1 zucchini sliced
- 1 teaspoon ginger grated
- 2 garlic cloves grated
- 4 tablespoons olive oil divided
- ½ teaspoon salt to taste
- 1 teaspoon cumin
- 1 teaspoon red pepper flakes or spicy sauce
- 2 tablespoons brown sugar
Instructions
- Slightly heat a wok or large skillet with 2 tablespoons of olive oil and add the chopped onions and grated carrots first.
- After a few minutes, when the carrots start to soften, add the sliced zucchini together with the garlic, cook stirring for a total of 10 minutes.
- Remove the veggies that have been cooking to another bowl, add an additional two tablespoons of olive oil, heat slightly.
- Toss in the cabbage. Do not panic if the cabbage does not fit in, when cooked cabbage shrinks a lot, if necessary add in the cabbage gradually. Make sure to mix the cabbage from the bottom to the top to help the cabbage cook faster.
- When the cabbage is cooked, put the other veggies back in.
- Add the salt, red pepper flakes or spicy sauce, cumin and brown sugar and warm water to cover the bottom.
- Make sure to mix occasionally.
- Remove from the stove once everything is cooked as you like.
Notes
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