Test Kitchen #81 ~ A Quick and Easy Cabbage Stir Fry

I don’t know what is more shocking:

A.) I am actually posting a recipe or

B.) It’s a recipe with cabbage as a main ingredient.

Because I think this is delicious I am going to go with A.

Last month while I was visiting my little sister she made this stuff and it was so quick and tasty that it has become a favorite. We actually played around with it and had it a second time the week we were there. And get this…even my beloved and kids like it.

cabbage_stir_fry_beef_John Soules

Cabbage kind of gets a bad rap I think and it is definitely one of those foods that you either love or hate. The key for me to really enjoy it is to not over cook it. I like it with a little crunch to it.

When my sis made it she used a recipe she found on Facebook. (Don’t you wish we could pin from fb? So frustrating that we can’t.) This may not be the exact one she used but it is pretty similar.

Because I got the bright idea to make some major life style dietary changes right before our trip to see her I needed some adjustments made and because she is a fantastic little sister she obliged. I am going to share what I do but you can check out that pin I mentioned if you want the original. Mainly I use water instead of oil and steam rather than saute and use the bags of beef or chicken that are preseasoned and ready to eat. Simple enough to use chicken breast though and just brown them up ahead of time.

What you’ll need:
8 oz bag of either John Soules chicken or beef fajita (I like the fajita one because of the extra flavor.)
8 oz fresh mushrooms
Half a head of green cabbage, chopped
Half a head of purple cabbage, chopped
Soy Sauce

What you’ll do:
Add all the ingredients to a large skillet.
Add enough water, about 2/3 cup, to skillet.
Season with whatever you like. I usually do a little garlic powder or maybe some greek seasoning.
Cover pan with a lid and steam on medium heat until meat is heated through and cabbage is at desired stage of tenderness.
Splash on a little soy sauce and enjoy!

I love it and it’s super healthy. For someone who isn’t being quite as careful with carbs as (ahem) others, it would probably be very good over rice. My family just eats it as is though.


It’s quite a colorful dish, isn’t it?

You could jazz it up with some sweet peppers too.  I think I am going to try it with some shrimp soon too. I’ll let you know how it turns out 🙂


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