EASY CABBAGE STIR FRY
4 People
314 Cals
EASY CABBAGE STIR FRY
4 People
314 Cals
About the recipe
Simple, healthy + perfect for using up what’s in the fridgeIf you’re looking for a quick, healthy dinner using simple ingredients, this easy cabbage stir fry is one of those recipes you’ll make on repeat. Light, nourishing and incredibly budget-friendly, it’s the perfect way to transform humble cabbage into something truly delicious.Think of it as a simple, wholesome stir fry — inspired by the idea of using up odds and ends from the fridge. With tender sautéed cabbage, protein-rich eggs and tofu, and a light glossy sauce, it’s satisfying without feeling heavy.This is everyday cooking at its best. Minimal effort, maximum flavour.Serve it on its own for a light meal, or with steamed rice or noodles to make it more substantial. It’s also endlessly customisable — use tofu, tempeh, leftover cooked chicken, or whatever you have on hand.
Nutrition Per Serving
314
Calories
12g
Fat
1g
Saturates
12g
Sugars
593mg
Salt
20g
Protein
18g
Carbs
7g
Fibre
Ingredients
- 4 large eggs lightly beaten
- 1 teaspoon tamari soy sauce
- 400 g ½ medium green cabbage, finely sliced
- 2 tablespoons avocado oil or olive oil
- 1 onion finely sliced
- 2 garlic cloves sliced
- 1 tablespoon fresh ginger grated
- Splash of water for steaming the cabbage
- 300 g firm tofu or tempeh cut into batons (you can also use leftover cooked chicken, or a combination)
- 3 tablespoons tamari or soy sauce
- 2 tablespoons sweet soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons sesame seeds
- 3 spring onions sliced
- 1 bunch fresh coriander chopped (optional)
- Pinch white pepper
SLURRY (for a light glossy sauce):
- 1 teaspoon cornflour mixed with 80–100 ml water or chicken stock
Method
- Heat a large frying pan over medium heat.
- Add a little oil and cook the eggs, gently scrambling until just set. Remove and set aside.
- Add the remaining oil to the pan and cook the onion for 2–3 minutes until softened.
- Add the garlic and ginger, followed by the cabbage. Cook for a few minutes stirring occasionally, until the cabbage begins to soften.
- Add a small splash of water, cover the pan and allow the cabbage to steam until tender (about 4 minutes).
- Add the tofu, cooked eggs, tamari and sweet soy sauce. Toss gently to combine and cook for a further 3 minutes to allow the cabbage to lightly caramelise.
- Add the cornflour slurry and a little extra water or stock if needed. This will make a simply lovely sauce that coats the cabbage.
- Finish with sesame oil, spring onion, fresh coriander and sesame seeds.
- Season with a pinch of white pepper.
- Serve warm on its own or with steamed rice or noodles.
NOTES & INSPIRATION
This is a brilliant “clean out the fridge” recipe — add whatever vegetables you have on hand.
Swap tofu for shredded cooked chicken, or use both for extra protein.
A handful of baby spinach stirred through at the end adds extra greens. Keep the sauce light and simple — the beauty of this dish is in its freshness and balance. Perfect for quick weeknight dinners, meal prep lunches, or when you want something nourishing without the fuss. It's delicious cold to and reheats well.
Add a handful of rice noodles or serve with steamed Jasmine rice on the side.
A handful of baby spinach stirred through at the end adds extra greens. Keep the sauce light and simple — the beauty of this dish is in its freshness and balance. Perfect for quick weeknight dinners, meal prep lunches, or when you want something nourishing without the fuss. It's delicious cold to and reheats well.
Add a handful of rice noodles or serve with steamed Jasmine rice on the side.
