Cabbage Stir Fry

Ground chicken, crunchy cabbage, carrots, garlic, and ginger tossed in a sweet and savory stir-fry sauce. A satisfying dinner that proves cabbage doesn't have to be boring as hell.

I'm all for a dinner that gets plenty of vegetables onto the plate without making it feel like we're eating a giant bowl of rabbit food.

This cabbage stir fry combines ground chicken, shredded cabbage, carrots, garlic, and ginger with a sauce made from soy sauce, rice vinegar, and maple syrup. A little red pepper adds some heat, while green onions and fresh cilantro finish everything off.

Serve it over brown rice or brown rice noodles for a complete meal with protein, vegetables, and starch.

Simple ingredients, plenty of flavor, and a whole lot more interesting than another sad chicken breast. You're welcome.

COOKING METHOD

Stovetop

Skillet or wok

prep time

-

SERVINGS

6

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Grocery List & Ingredients

Check off what you already have.

5 cloves garlic, minced (about 1½ tablespoons) 2 tablespoons minced fresh ginger ½ teaspoon red pepper flakes (reduce to ¼ teaspoon if highly sensitive to spice) ¼ teaspoon ground cloves 4 tablespoons low-sodium soy sauce, divided, plus additional to taste 2 tablespoons rice vinegar 1½ tablespoons pure maple syrup 1 small cabbage (about 1–1½ pounds) 2 tablespoons extra-virgin olive oil, divided 1 pound ground chicken (or lean ground beef, ground pork, or ground turkey) 2 cups shredded carrots (about 10 ounces or 4 medium) 1 small bunch green onions, finely chopped (about 6 small) ½ cup fresh cilantro leaves and tender stems, chopped

For Serving

Prepared brown rice or brown rice noodles

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Instructions

01

In a small bowl, combine the garlic, ginger, red pepper flakes, and cloves. In a separate bowl, combine 2 tablespoons of the soy sauce, the rice vinegar, and the maple syrup. Keep both close by.

02

Cut the stem end off the cabbage. Next, cut it in half from the top down through the stem. Place the flat, cut side against your cutting board, then cut each half into quarters (again, from the top down toward the stem). Turn each quarter crosswise, then cut into thin, ⅛-inch strips. Keep handy. The original recipe suggests piling the cut cabbage into a bowl as you go.

03

Heat a large, deep skillet, Dutch oven, or wok with a tight-fitting lid over medium-high heat.

04

Add 1 tablespoon of the olive oil. Once hot and shimmering, add the ground chicken. Cook, breaking up the meat.

05

Stir in the remaining 2 tablespoons soy sauce. Continue cooking until the meat is fully cooked through and any liquid that has collected in the pan has mostly cooked off, about 5 minutes.

06

Transfer the chicken to a plate or bowl. Make sure you have the skillet lid handy.

07

Add the remaining 1 tablespoon olive oil to the skillet. Add the cabbage and carrots. Cook for 2 minutes, stirring occasionally, until the cabbage is just starting to wilt.

08

Add the soy sauce mixture and spice mixture. Cover the skillet and cook over high heat for 1 minute, until the cabbage is completely wilted but isn't mushy.

09

Uncover and stir in the green onion, cilantro, and reserved chicken. Cook for 30 additional seconds. The cabbage should be crisp-tender. If it's not, cook it a bit longer.

10

Serve hot with prepared brown rice or brown rice noodles and an extra dash of soy sauce, if desired.

Enjoy! 

SOURCE: Cabbage Stir Fry — Original Printable Recipe

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