Cauliflower and Cabbage Stir-Fry
Cauliflower and Cabbage Stir-Fry is a simple and nutritious dish that highlights the natural flavors and textures of these two cruciferous vegetables. The combination of garlic, ginger, and the savory sauce enhances the taste of the vegetables, creating a satisfying and wholesome stir-fry that’s both delicious and easy to prepare.
INGREDIENTS
- 2 cups cauliflower florets
- 2 cups shredded cabbage
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons vegetable oil (such as canola or peanut oil)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon rice vinegar
- 1/2 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper to taste
- Chopped green onions or sesame seeds for garnish
INSTRUCTIONS
Heat vegetable oil in a large skillet or pan over medium-high heat.
Add thinly sliced onion and sauté until it becomes translucent.
Stir in minced garlic and grated ginger, and cook for about 1-2 minutes until fragrant.
Add cauliflower florets to the skillet and stir-fry for about 4-5 minutes until they start to brown and become slightly tender.
Add shredded cabbage to the skillet and continue stir-frying for another 3-4 minutes until the cabbage is wilted and the vegetables are cooked to your desired level of crispiness.
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, red pepper flakes, salt, and pepper.
Pour the sauce over the stir-fried vegetables in the skillet.
Toss the vegetables in the sauce to coat them evenly. Cook for an additional 1-2 minutes until the sauce is heated through and the vegetables are well-coated.
Remove the skillet from the heat.
Assembling the Dish:
Transfer the Cauliflower and Cabbage Stir-Fry to a serving dish.
Garnish with chopped green onions or sesame seeds for added flavor and texture.
TIPS
For added protein, consider adding tofu, tempeh, or cooked chicken.
Customize the stir-fry by adding sliced bell peppers, carrots, or snow peas.
Serve the stir-fry over cooked quinoa, rice, or noodles.
NUTRITION VALUE
- Calories: Approximately 150-200 kcal
- Protein: About 5-7g
- Carbohydrates: Around 15-20g
- Fat: Approximately 10-12g
