Cabbage Stir-Fry

Makes 6 servings of ½ cup each

You are here


  • 1 Tablespoon oil
  • 1 half a head of cabbage
  • 2 medium green bell peppers
  • 1 medium onion
  • 2 to 4 cloves of garlic
  • 2 to 4 Tablespoons low-sodium soy sauce


  1. Wash your hands well with soap and hot water.
  2. Remove loose outer leaves of cabbage and rinse under water.
  3. Cut the cabbage in half and remove the core, then cut into pieces.
  4. Put the cabbage into a large bowl and fill the bowl with water. Swish the cabbage around with your hands to wash off any dirt. Let the dirt settle to the bottom of the bowl. Remove the cabbage from the dirty water and let dry in a colander.
  5. Wash the peppers under running water.
  6. Remove the core from each pepper. Cut each pepper into small pieces.
  7. Peel the onion. Cut it into small pieces.
  8. Smash garlic, remove paper skin and cut cloves into tiny pieces.
  9. Turn the eye of the stove to medium-high heat. Pre-heat a large skillet and add oil to the skillet.
  10. When the oil is hot, add all the vegetables to the skillet.
  11. Cook the cabbage mixture until the vegetables are tender.
  12. Add the soy sauce to the skillet. Stir until the soy sauce bubbles. Serve the cabbage while it is hot.
  13. Refrigerate any leftovers within 2 hours.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.