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Cabbage Stir Fry

This cabbage stir fry is great to make as a base for ground chicken or beef. It also pairs well with rice. You can switch in and out different vegetables as well.

Prep Time: 20 Minutes | Cook Time: 25 Minutes


  • 3 tbsp sesame oil

  • 1 inch ginger grated, 2 tsp

  • 1 tbsp chopped green chilies (or other pepper variety of choice, optional)

  • 1 tsp cumin seeds

  • 1/2 tsp turmeric

  • 1/2 tsp red pepper flakes (optional)

  • Salt to taste

  • 4 cups shredded cabbage (Tokyo Bekana can be used too)

  • 1 cup shredded carrots

  • 8-10 curry leaves

  • 2 tbsp chopped cilantro (optional)

  • 1 lemon

  • Chopped green onions for topping (optional)


  1. Preheat oven to 400

  2. In a large bowl, stir together your oil, grated ginger, chopped peppers, cumin seeds, turmeric, red pepper flakes and salt

  3. Add cabbage, carrots, curry leaves and toss well to coat your ingredients. Spread the mixture evenly in a large cast iron skillet or a parchment lined baking sheet

  4. Place pan in the oven and roast for about 20-25 minutes until cabbage becomes tender and slightly caramelized on the edges. Stirring half way through.

  5. Remove from the oven and sprinkle with the chopped cilantro and green onions, if using, and squeeze over lemon juice

  6. For some added crunch you can sprinkle with crushed nuts


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