In fall, we eat cabbage.
Really, it can be enjoyed year-round. But a warm bowl of stir fry cabbage in the fall months can be quite the treat. This green, cruciferous vegetable gets a bit of a bad rap for being bland or soggy. But when cooked right, cabbage is incredible; the trick is not to overcook it.
Raw cabbage is fairly bland and usually serves as a means to an end for salads, dressing, or coleslaw. Cooked cabbage is an entirely different star of any show. Add a bit of oil and heat—along with your favorite herbs and spices—and the final product will surprise and delight thoroughly.
Cabbage (all 400+ varieties) is naturally extremely high in fiber. It also promotes good eye health, delays the aging process, and helps boost mental function. While it’s low in calories, cabbage packs quite the nutritional punch with vitamins like B6, C, and K, plus tons of anti-inflammatory properties.
In this particular recipe, we’re cooking with metabolism-boosting cayenne, anti-inflammatory turmeric, and digestion-aiding cumin.
When it comes to choosing your cabbage, you can’t go wrong with any variety. Perhaps the most popular varieties, though, are napa cabbage and green cabbage. Raw napa cabbage has a thin, crisp texture and a mild taste; when cooked, it softens and sweetens. Green cabbage has a slight pepper-like flavor. Like napa cabbage, it also gets sweeter when cooked.
This works as a great side dish, or as an entire entree for your next meal! Simply add your favorite protein on top (chicken or beef pair perfectly) for a protein-pasta-like dinner without any of the carbs.
Low Carb Stir Fry Cabbage
- ½ head green cabbage, shredded
- 1 tbsp olive oil
- ¼ cup unsweetened grated coconut (fresh, frozen, or dried)
- ½ tsp ground cumin
- ½ tsp turmeric powder
- ¼ tsp cayenne powder
- 1 tsp salt
- 1 tbsp black mustard seeds
- Optional spice: garlic, ginger, fresh chilies or dried chili flakes, garam masala
- Optional garnish: cilantro, lemon juice
- For the coconut, thaw (if frozen) or soak dried coconut in hot water to freshen.
- Heat a large skillet or wok over medium-high heat. Add oil, wait 10 seconds, and add mustard seeds. As soon as they start to pop, add the rest of the spices and any optional spices or ingredients. Stir fry for 10 more seconds. Make sure to move quickly here to infuse the flavors into the oil without burning them.
- Add the green cabbage and salt. Add the cabbage, salt, and turmeric and stir until cabbage wilts, but still has a little crunch (3–5 minutes). Add coconut and cook until heated through, about 1 minute more.
- Remove from heat. Stir in cilantro and lemon juice. Taste and add more lemon juice and salt if needed. Enjoy!