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red cabbage on a wooden board
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Easy Red Cabbage Stir Fry

Discover the health benefits of polyphenols. Learn how purple foods protect against inflammation and support gut health
Course Side Dish, stir fry
Cuisine homemade, Oriental
Keyword low carb, red cabbage, stir fry
Prep Time 15 minutes
Cook Time 20 minutes
Chill time 5 minutes
Total Time 40 minutes
Servings 4 portions
Calories 164kcal
Author missblasco

Ingredients

  • 1 lb red cabbage 1/2 red cabbage head
  • 0.3 lb Red onion 1 medium red onion
  • 1 Garlic clove pressed or minced.
  • 0.3 lb Carrot approx. 2 medium carrots, cut into thin ribbons or matchsticks.
  • 1 tbsp Extra virgin olive oil EVOO
  • 2 tbsp Low-sodium soy sauce
  • 4 Eggs
  • 1 pinch Black pepper
  • 1 pinch Sea salt
  • 1 pinch Sesame seeds lightly roasted

Instructions

  • Prep the vegetables: Thinly slice the red cabbage and red onion into julienne strips.
  • Sauté the aromatics: In a pot or large pan, add the EVOO and sauté the pressed garlic, being careful not to let it burn.
  • Sweat the onion: Add the red onion and sauté with the garlic until soft. Add a small pinch of salt, but keep it light since you will be adding soy sauce later.
  • Cook the cabbage: Add the red cabbage and stir to combine. Season with black pepper, cover the pot, and cook for about 15 minutes until softened.
  • Season: Add the two tablespoons of low-sodium soy sauce and mix well.
  • Add the carrots: While the cabbage cooks, peel the carrots and cut them into thin ribbons using a peeler (or cut them into thin matchsticks). Add them to the stir-fry, mix, and cook for another 5 minutes.
  • Scramble the eggs: In a separate bowl, whisk the 4 eggs. Scramble them in a pan until just set, be careful not to overcook them so they stay moist.
  • Combine: Fold the scrambled eggs into the vegetable stir-fry and mix well. (Spoiler alert: The eggs will take on the purple pigments from the cabbage and red onion).
  • Serve: Sprinkle with toasted sesame seeds and serve in a beautiful bowl.

Notes

  • A touch of color: Keep in mind that both the eggs and the carrots will be dyed by the natural pigments of the red cabbage and red onion. If you want to avoid this, you could use green cabbage instead, but you would lose the powerful antioxidant benefits of those purple pigments (anthocyanins).

Nutrition

Calories: 164kcal | Carbohydrates: 16g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 416mg | Potassium: 528mg | Fiber: 4g | Sugar: 8g | Vitamin A: 7187IU | Vitamin C: 69mg | Calcium: 101mg | Iron: 2mg