Easy Kid-Friendly Cabbage Stir Fry – Quick and Delicious
A quick, colorful, and delicious cabbage stir fry made with tender cabbage, sweet carrots, onion, garlic, and a mild savory sauce. It’s an easy kid-friendly vegetable recipe for busy weeknight dinners.
Ingredients
- 6 cups green cabbage thinly sliced
- 2 medium carrots cut into thin matchsticks
- 1 small yellow onion thinly sliced
- 2 cloves garlic minced
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon honey
- 1 tablespoon avocado oil
- ¼ teaspoon ground black pepper
- 1 teaspoon sesame seeds optional for garnish
Instructions
- Prepare the Vegetables: Wash and prepare all the vegetables. Thinly slice the cabbage and onion, cut the carrots into thin matchsticks, and mince the garlic.
- Make the Sauce: In a small bowl, whisk together the low-sodium soy sauce, sesame oil, and honey until well combined.
- Sauté the Onion and Garlic: Heat the avocado oil in a large skillet over medium-high heat. Add the onion and cook for 2–3 minutes until softened. Add the garlic and cook for about 30 seconds until fragrant.
- Add the Carrots and Cabbage: Add the carrots and cook for about 2 minutes. Add the sliced cabbage and toss everything together. Cook for 4–5 minutes, stirring frequently, until the vegetables are tender but still slightly crisp.
- Add the Sauce: Pour the prepared sauce over the vegetables. Toss thoroughly to coat everything evenly. Cook for another 1–2 minutes until the sauce is absorbed.
- Season and Serve: Add the ground black pepper and stir well. Taste and adjust the seasoning if needed. Sprinkle with sesame seeds and serve warm.
Notes
- Slice the cabbage and carrots thinly so they cook quickly and evenly.
- Keep the vegetables slightly crisp instead of cooking them until mushy.
- For younger children, keep the seasoning mild and avoid adding spicy ingredients.
- You can add cooked chicken, scrambled egg, tofu, or shrimp to make this a more complete meal.
- Serve over white rice, brown rice, or noodles for a filling family dinner.
- Use low-sodium soy sauce to keep the salt level more manageable.
- Leftovers can be refrigerated for 3–4 days in an airtight container.
- For adults, add red pepper flakes, sriracha, or extra black pepper to individual portions if desired.
Nutrition Facts
- Calories: 155 kcal
- Protein: 3 g
- Carbohydrates: 18 g
- Fat: 8 g
- Saturated Fat: 1 g
- Fiber: 5 g
- Sugar: 10 g
- Sodium: 330 mg