Cabbage Stir Fry

USDA Mixing Bowl

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1. Wash green peppers and cabbage before chopping.

2. Heat oil in a large skillet.

3. Add onions, peppers, cabbage, and garlic to skillet and cook over medium heat until vegetables are tender.

4. Add soy sauce and stir until sauce boils.

5. Refrigerate leftovers.



1 tablespoon vegetable oil

1 cup chopped onion
2 green peppers, medium (chopped)
1 small head cabbage (chopped)
2 cloves garlic (chopped)
soy sauce, low-sodium (2 Tablespoons, to taste)


Cutting board, cutting knife, skillet, stove ore electric skillet, spatula

More About Cabbage

How to Select

Buy whole in a head or shredded. Choose cabbage heads with tight leaves that are heavy for their size.

How to Store

Keep fresh cabbage in the refrigerator up to 7 days.

How to Prepare

Before use, rinse cabbage thoroughly and remove tough outer leaves. To cut cabbage into smaller pieces, first quarter it and remove the core. Cabbage can be cut into slices of varying thickness, grated by hand or shredded in a food processor.