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Stir-Fried Cabbage With Ginger, Soy, Garlic and Balsamic

Stir-Fried Cabbage With Ginger, Soy, Garlic and Balsamic created by Maito

Great side dish.

Ready In:
15mins
Serves:
Units:

ingredients

directions

  • Remove out leaves of cabbage. Cut in half and take out inner core. Slice quarters into 1 cm shreds.
  • Place wok on high heat. Add oil, swirl around.
  • Add ginger, garlic and chilli quickly stirring for few seconds.
  • Add cabbage. Stir-fry briskly for 3-4 minutes.
  • Add soy suace and balsamic and stir-fry few seconds longer.
  • Serve immediately.
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RECIPE MADE WITH LOVE BY

@Wendys Kitchen
Contributor
@Wendys Kitchen
Contributor
"Great side dish."
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  1. cyaos
    This is my boyfriend's new "favourite" way to have cooked cabbage. I followed the recipe except I added an extra garlic clove and substituted about 1 tablespoon of melted butter in place of the oil. Next time I will just try some cooking spray to cut the fat a little. Thanks for posting something I have been told that I should be making often!
    Reply
  2. cyaos
    This is my boyfriend's new "favourite" way to have cooked cabbage. I followed the recipe except I added an extra garlic clove and substituted about 1 tablespoon of melted butter in place of the oil. Next time I will just try some cooking spray to cut the fat a little. Thanks for posting something I have been told that I should be making often!
    Reply
  3. Maito
    Stir-Fried Cabbage With Ginger, Soy, Garlic and Balsamic Created by Maito
    Reply
  4. Maito
    We really liked this stir fry. I think I ended up halving the oil and doubling the garlic and ginger. I had to make some last minute substitutions for part of the cabbage though, since I didn't have what I thought I did. So I added a red pepper and some green onions. Actually, it worked out well, and also gave it a beautiful color. Thanks Wendy, love your recipes, as usual.
    Reply
  5. Daydream
    Yummy. I used vincotto in place of balsamic vinegar (similar in flavour but richer, somehow), but otherwise followed the recipe. Thanks for posting.
    Reply
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