Stir Fried Spicy Cabbage

"Made with green/white cabbage but try napa cooking for a shorter time. This has the perfect heat and sweetness. I used this side as a bed for Recipe #314086 to make a delish low carb meal. This is a good for you food that no one should be without. It has wonderful benefits for the body. Having phytonutrients it helps to protect the body from free radicals. It may lower the incidence of cancer, in the lung, stomach, colon and prostate. Cabbage is a muscle builder, blood cleanser and eye strengthener. Cabbage is rich in vitamin C, iron and sulfur."
photo by MNChiqqie photo by MNChiqqie
photo by MNChiqqie
photo by Mindelicious photo by Mindelicious
photo by Kim127 photo by Kim127
photo by Sharon123 photo by Sharon123
photo by Rita1652 photo by Rita1652
Ready In:




  • In a large hot pan or wok add oils to coat bottom.
  • Add pepper flakes, sesame seeds, ginger and garlic stir to coat and mis together.
  • Add cabbage cook 5 minutes over medium high heat stirring all the while.
  • The cabbage will release water so no need to add liquids.
  • Add bell pepper and scallions cover and cook for 5 minutes on medium heat.
  • Sprinkle with brown sugar and stir in soy sauce cook for 4 more minutes or till your desired tenderness.
  • Place on a serving platter sprinkle with hoisin sauce, scallions, and sesame seeds.

Questions & Replies

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  1. Really delicious! I love cabbage and this recipe is another reason to always have it on hand. Such a simple recipe that cooks up nice and quick and the the biggest bonus is it's healthy to boot. I'm looking forward to making it often. Thanks for sharing the recipe.
  2. Super quick dish!! I used napa cabbage and will probably make this again with regular. The DH said all the flavors were well balanced. I served with a side of noodles and he ate all of this...the napa cabbage reduced down quite a bit and was probably enough for two large servings - well at least in this house. Lovely dish, Rita!! Thanks!! Made for Veg*n Swap 26!!
  3. This dish was quick and easy. The portions mentioned make for about half a head of cabbage, and about 2 generous servings. Next time I'll double and use the whole head of cabbage. Subbed Pad Thai sauce and omitted the red bell pepper, and worked just fine.
  4. "It's a keeper and a favorite"! DH and I loved it! I only had 5 Cups of shredded green cabbage, but, outside of adding an additional tsp. of soy sauce, I followed your recipe. I served it with Bergy Dim Sum #5, Steamed Shrimp Dumplings. It was the perfect twosome. I had some cabbage leftover and it tasted even better the next day. Thank you. :)
  5. YUM! What a terrific recipe. I had some leftover cabbage that I wanted to use up, and this recipe was absolutely perfect. Just the right amount of spicy, crunch & salty. Thanks for sharing! I'll be making this regularly.



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