CABBAGE VEGETABLE RECIPE RECIPES

Name: Stir Fried Cabbage and Vegetables
Total time: 20 min
Yield: 4
Cuisine: Asian, Chinese, Japanese
Ingredients: 450 grams Napa cabbage; 200 grams carrots; 150 grams button Mushroom; 1 bunch scallions; 2 tablespoons vegetable oil; 2 tablespoons soy sauce; 4 tablespoons Vegetable broth (from a jar)

STIR FRIED CABBAGE AND VEGETABLES RECIPE | EAT SMARTER USA

Stir fried cabbage and vegetables recipe | Eat Smarter USA image

The Stir Fried Cabbage and Vegetables recipe out of our category Vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Total Time 20 minutes

Yield 4

Number Of Ingredients 7

Ingredients

450 grams Napa cabbage
200 grams carrots
150 grams button Mushroom
1 bunch scallions
2 tablespoons vegetable oil
2 tablespoons soy sauce
4 tablespoons Vegetable broth (from a jar)

Steps:

Rinse cabbage, cut into quarters and cut into strips, rinse in a colander and drain well. Peel carrots, halve and thinly slice. Rinse scallions, pat dry and cut into approximately 3 cm (approximately 1 inch) long pieces.
Trim mushrooms and cut in half. Heat oil in a wok, add prepared vegetables and fry for about 3-4 minutes while stirring. Then mix soy sauce and vegetable broth in a bowl and season with salt and pepper. Pour soy sauce mixture over vegetables and fry for another 3 minutes while stirring. Serve in bowls.

Nutrition Facts : Calories 104 kcal, FatContent 6 g, SaturatedFatContent 0.7 g, ProteinContent 4 g, CarbohydrateContent 9 g, SugarContent 0 g, CholesterolContent 0 mg

ONE-POT VEGETABLE SOUP WITH CABBAGE RECIPE | EATINGWELL

One-Pot Vegetable Soup with Cabbage Recipe | EatingWell image

This comforting vegetable soup with cabbage can easily be made on a busy weeknight. Toasting the paprika adds depth of flavor quickly, while prechopped frozen vegetables cut down on prep time. Serve with crusty bread or crackers.

Provided by Melissa Gray

Categories Healthy Cabbage Soup Recipes

Total Time 35 minutes

Number Of Ingredients 13

Ingredients

2 tablespoons extra-virgin olive oil
1 10-ounce bag frozen seasoning blend (see Tip), thawed
3 cloves garlic, thinly sliced
1?½ teaspoons smoked paprika
4 cups lower-sodium vegetable broth
2 cups water
1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
1 medium head green cabbage, cored and chopped
3 small Yukon Gold potatoes, peeled and chopped
2 tablespoons chopped fresh thyme, plus more for garnish
¾ teaspoon salt
2 tablespoons plus 2 teaspoons lemon juice
Lemon wedges for serving

Steps:

Heat oil in a large Dutch oven or other large heavy pot over medium-high heat. Add seasoning blend; cook, stirring occasionally, until tender, about 5 minutes. Add garlic and paprika; cook, stirring constantly, until fragrant, about 30 seconds. Stir in broth, water, tomatoes, cabbage, potatoes, thyme and salt; bring to a boil over high heat. Reduce heat to medium-low; cover and simmer, stirring occasionally, until the cabbage and potatoes are tender, about 25 minutes. Remove from heat and divide among 8 bowls; stir in 1 teaspoon lemon juice per bowl. Garnish with additional thyme, if desired, and serve with lemon wedges.

Nutrition Facts : Calories 150 calories, CarbohydrateContent 27 g, FatContent 4 g, FiberContent 4 g, ProteinContent 3 g, SaturatedFatContent 1 g, SodiumContent 468 mg, SugarContent 10 g

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