Ready in less than 15 minutes, this delicious, healthy vegetarian Cabbage Stir Fry Recipe is the perfect quick and easy weeknight side dish or add a protein to make it the main meal.
Cook until cabbage is just wilted, about 3 minutes.
Remove from heat and add the bean sprouts, tossing to combine.
1 cup mung bean sprouts
Serve with hot sauce on the side.
sriracha or sambal hot sauce for serving
Notes
Choose the right cabbage. Choose a cabbage that feels heavy for its size and has no spots or blemishes.. It should be bright green, with crisp looking, tightly packed leaves. Some cabbages are huge, so you may need to plan for more than one meal using cabbage. (Try my slow cooker cabbage rolls, or corned beef and cabbage.
Uniform slices: Try to slice cabbage so they pieces are the around the same size. Larger pieces of cabbage won't cook as quickly.
Don't overcook: You want to stir fry cabbage until softened but still retaining a slightly crisp texture.
Storage: Store leftover cabbage stir fry in an airtight container in the fridge for up to four days.
Reheat: Reheat in the microwave, or in a wok or skillet.