Quick & Easy Cabbage Stir-Fry

Frequently Asked Questions

• Is cabbage good for you?

  Cabbage is a cruciferous vegetable and, like all cruciferous veggies, it's loaded with fiber, vitamins, minerals and antioxidants. Altogether, cabbage offers a healthy package that can help fight inflammation, improve gut health and lower the risk of cancer.

• Is this recipe gluten-free?

  Due to the soy sauce, this recipe is not gluten-free. However, you can swap the soy sauce with a gluten-free substitute, such as tamari, coconut aminos or Bragg Liquid Aminos.

• How do I properly prepare the cabbage for stir-frying?

  To prep the cabbage, discard the outer leaves from the head and rinse with water. Cut the cabbage head into quarters. Remove the thick core from the center of each quarter. Slice about 8 cups for the stir-fry, then store the remaining cabbage for other cabbage recipes.

• Can I use any type of oil for stir-frying the cabbage, or is there a specific oil that works best?

  We use sesame oil for the stir-fry. Look for a light neutral sesame oil, which is made with raw sesame seeds and perfect for high-heat cooking. Toasted sesame oil is darker in color with a stronger flavor and aroma, and is best used toward the end of cooking. If you don’t have sesame oil, you can use peanut oil instead. Refined peanut oil has a high smoke point that’s well-suited for high-heat cooking.

• Can I use any type of oil for stir-frying the cabbage, or is there a specific oil that works best?

  Stir-frying is a healthy way to get veggies on the table quickly. To prevent the cabbage from overcooking, you’ll need to stir it constantly in the skillet or wok until it’s wilted but still crisp-tender, about 10 minutes or so.