Cabbage Stir-Fry

Name: Cabbage Stir-Fry
Yield: 6 Servings
Ingredients: 1 tablespoon vegetable oil (or cooking oil of choice); 1 cup chopped onion; 2 medium green peppers, chopped; 1 small head cabbage, chopped; 2 cloves garlic, chopped (or 1/2 teaspoon of garlic powder); 2 tablespoons soy sauce, low-sodium

Source: Eating Smart, Being Active Colorado State University and University of California at Davis

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

This one-skillet vegetable stir-fry has cabbage, green peppers, onion, and garlic; is quick to make; and is full of flavor.

Makes

6 Servings

Ingredients

1 tablespoon vegetable oil (or cooking oil of choice)
1 cup chopped onion
2 medium green peppers, chopped
1 small head cabbage, chopped
2 cloves garlic, chopped (or 1/2 teaspoon of garlic powder)
2 tablespoons soy sauce, low-sodium

Directions

Wash hands with soap and water.
Wash green peppers and cabbage before chopping.
Heat oil in a large skillet.
Add onions, peppers, cabbage, and garlic to skillet and cook over medium heat until vegetables are tender.
Add soy sauce and stir until sauce boils.
Refrigerate leftovers.

Notes

Two cloves garlic and 2 tablespoons reduced-sodium soy sauce used in nutrition analysis. Learn more about: Onions Bell Peppers Cabbage Garlic

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.