The Flaming Vegan

A Vegan and Vegetarian Blogging Extravaganza

Healthy Filling Cabbage Stir Fry
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Healthy Filling Cabbage Stir Fry

Prep Time: 10 minutes

Cook Time: 25 minutes

After weeks of making stir fried shredded sweet potato, I have partially switched to cabbage, since I can get a huge savoy cabbage for $2.99 and it is super filling. It's a good bang for your buck, it lasts a good amount of time in the fridge, and can be also be used to make delicious hearty stews and replace noodles since they can be cut into strips and are "noodley" (at least in my opinion). If you store cabbage in a bag in the crisper of your fridge, it should last for 1-2 weeks. Cabbage will loose its freshness more quickly when it is cut, as well as decrease in its nutritional value, so try not to pre-chop it if you aren't going to be using it right away.

Cabbage contains sources of vitamin K, vitamin C, vitamin B6, vitamin B1, vitamin B2, manganese, dietary fiber, potassium, folate, copper, choline, phosphorus, selenium, iron, pantothenic acid, protein and niacin.

As with 99% of my on-the-spot stir fries, I never measure things out, so I'll try to be as close to what I did as possible. Everyone has different preferences though, so adjust to your liking. :)


  • 1/2 medium/large savoy cabbage, chopped/shredded (or whatever cabbage you have on hand)
  • 10-15 grape tomatoes, kept whole or chopped in half
  • 1-2 chopped green onions
  • bunch of kale, roughly chopped
  • 1-2 zucchinis, sliced
  • garlic powder or minced garlic
  • 1 tsp ginger powder / minced fresh ginger
  • sprinkle of sesame seeds
  • 1 tbs seasoned rice vinegar
  • 1/2 tbs low sodium soy sauce / liquid aminos
  • 1/2-1 tbs fresh lemon juice
  • sea salt & pepper, to taste
  • 1 tbs nutritional yeast
  • 2 tsp curry powder
  • 1/2 tbs coconut oil, for skillet


  1. Prepare all your vegetables by cleaning and chopping them. Heat the coconut oil (or vegan butter, olive oil...) to medium-high and add in the green onion and minced garlic and ginger (if you are using fresh garlic and ginger). Heat for a minute or two. Stir with a rubber spatula or wooden spoon.
  2. Add in the cabbage, tomatoes and zucchini. Add in the sesame seeds, rice vinegar, soy sauce, lemon juice and rest of the seasonings. Stir together.
  3. Frequently stir while cooking everything for around 20 minutes. I get mine to the point where it is almost starting to burn, since it adds some nice flavour, but you don't have to get it to that point. In the last 4 or 5 minutes of cooking, I add in the kale. It cooks quickly so I didn't want it to get too mushy by adding it in at the beginning with everything else.


This makes yummy leftovers the day after and I don't mind eating it cold. I also like eating cooked cabbage with mustard and the dill dip that I posted on the Flaming Vegan recently. Enjoy!


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