Cabbage and carrots stir fry recipes - Main course

Author: Kimberly Clermont  

I call this dish simply as Stir Fried Cabbage and Carrots, like the name suggest it is a stir fry of mixed vegetables that are julienned. Cabbage and Carrots are sauteed with fragrant ginger and garlic.

Stir Fried Cabbage and Carrots

Stir Fried Cabbage and Carrots
I call this dish simply as Stir Fried Cabbage and Carrots, like the name suggest it is a stir fry of mixed vegetables that are julienned. I used some fish sauce and oyster sauce to flavour it and that much about it, just stir fry them quickly to retain its crunch and you’re all good to go.
Provided by: Raymund
Total time: 22 minutes
Cook time: 7 minutes
Prep time: 15 minutes
Yields: 3 servings
Cuisine: Free Style
Number of ingredients: 10
  • 1/3 head cabbage, julienned
  • 1 large carrot, julienned
  • 1 large yellow capsicum, julienned
  • 1 large red onion, sliced
  • 1 tbsp oyster sauce
  • 2 tsp fish sauce
  • 1 tbsp honey
  • freshly ground black pepper
  • 2 cloves garlic, minced
  • oil
How to cook:
  1. In a large wok add oil then sauté garlic and onion.
  2. Add the rest of the ingredients then stir fry in high heat for 3-5 minutes or until cabbages are slightly wilted but still crispy.
  3. Serve while hot.
Notes: Stir Fried Cabbage Recipe, Add cabbage & carrots: Increase the heat to high and immediately add the cabbage and carrots to the pan and stir well. · ·

Easy Dinner Recipe: Stir Fry Cabbage and Carrots in 10 Minutes

Having stir fried cabbage with carrots and eggs is simply delightful! The sweetness of the Duration: 7:36

Stir Fry Cabbage with Carrots with Oyster Sauce /Quick and Easy

Duration: 5:54

Very fast and simple but flavourful stirfry cabbage

Always sautés the red carrots to bring out its flavour and natural sweetness. Duration: 6:35

Stir-Fry Cabbage with Carrot

Stir-Fry Cabbage with Carrot
Stir-fry cabbage with carrot (胡萝卜 炒包菜 ) – one of the delicious yet simple dish to serve and it only takes 15 minutes to prepare. This cabbage recipe is perfect as a side dish and it is healthy too. Cabbage are always available at wet markets or supermarkets throughout the year in Malaysia.
Provided by: Madam Ng
Total time: 20 minutes
Cook time: 5 minutes
Prep time: 15 minutes
Yields: 2 servings
Cuisine: Chinese
Number of ingredients: 7
  • 300 gram cabbage
  • 1 small/medium carrot (around 100 gram)
  • 1 tbsp cooking oil
  • 1 tsp white pepper
  • 1 tsp salt
  • 1 tsp sugar
  • 1/2 cup water
How to cook:
  1. Cut the cabbage (you can cut it into 1cm/2cm thick, depend on your preference) and cut the carrot into thin strips.
  2. Pour 1 tbsp cooking oil into medium heated wok or pan.
  3. Add carrot strips. Stir-fry for 30 seconds.
  4. Add cabbage. Stir-fry for 1 minute.
  5. Add in water.
  6. Add in all the seasoning sauce. (white pepper, salt, and sugar)
  7. Close the lids and simmer it for around 1 minute with medium heat.
  8. Done and serve immediately.
Notes: Cabbage Stir Fry (Quick + Easy Recipe), Add cabbage, red bell pepper, carrots, green onions, tamari, rice vinegar and water, stir fry for 5 – 7 minutes, or until cabbage wilts and veggies soften. Add

Sauteed Cabbage and Carrots

Sauteed Cabbage and Carrots
Cabbage and Carrots are sauteed with fragrant ginger and garlic. This is usually served as a side dish to stews in Guyana and the Caribbean.
Provided by: Jehancancook
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 9
  • 1/2 head cabbage, finely shredded
  • 1 carrot, shredded
  • 2 garlic cloves, crushed
  • 1/2 medium onion, finely chopped
  • 1/2 teaspoon fresh ginger, crushed
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon white vinegar
  • 1 tablespoon canola oil
  • Calories: 73.8 calories
  • Fat: 3.7 grams
  • Saturated Fat: 0.3 grams
  • Cholesterol: 0 milligrams
  • Sodium: 322.5 milligrams
  • Carbohydrate: 9.9 grams
  • Fiber: 3.5 grams
  • Sugar: 5 grams
  • Protein: 1.9 grams
How to cook:
  1. Heat canola oil in a saucepan over medium heat. Add onion and cook until soft. Add ginger and garlic, cook for about 1 minute, stirring frequently. Add carrots, cabbage, salt and black pepper; Cook for 10 minutes, stirring occasionally. Next add the vinegar and stir to combine. Remove from heat. Serve warm.
  2. Notes: I prefer the cabbage to be crisp but if you prefer it to be softer you can add about 1/4 vegetable or chicken stock, and cook for an additional 10 minutes or until it is the texture that you desire. If using stock, be sure to adjust the amount of salt in the dish since stocks do tend to have sodium.
Notes: STIR FRY CABBAGE WITH CARROTS, Ingredients:1/4 butter1 large white onion1/2 cabbage medium size - Slice into stripes 1 large Duration: 3:27

Cabbage & Carrot Stir-Fry with Toasted Cumin & Lime

Cabbage & Carrot Stir-Fry with Toasted Cumin & Lime
This is really versatile—you can serve it as a side dish, as a chilled salad (like coleslaw), or use it as a filling for enchiladas. To speed preparation, you can…
Provided by: Suvir Saran
Yields: 6 servings
Cuisine: Indian
Number of ingredients: 11
  • 1-1/2 tsp. cumin seeds
  • 2 Tbs. canola oil
  • 3/4 tsp. ground coriander
  • 1/2 tsp. freshly cracked black peppercorns
  • 1/2 jalapeño (seeds and ribs removed if you prefer a milder flavor), finely chopped
  • 6 cups thinly sliced green cabbage (about 2/3 medium cabbage)
  • 2 cups julienned or grated carrots (about 3/4 lb.)
  • 2-1/2 tsp. kosher salt; more to taste
  • 1-1/2 tsp. granulated sugar
  • 1/2 cup loosely packed fresh cilantro sprigs, finely chopped
  • 3 Tbs. fresh lime juice
  • Serving Size: 6 serving
  • Calories: 80 kcal
  • Fat: 45 kcal
  • Trans Fat: 5 g
  • Carbohydrate: 10 g
  • Fiber: 3 g
  • Protein: 2 g
  • Sodium: 510 mg
  • Unsaturated Fat: 4.5 g
How to cook:
  1. Toast 1 tsp. of the cumin seeds in a small skillet over medium-high heat, stirring frequently, until deeply browned and beginning to smoke, 3 to 5 minutes. Transfer to a bowl to cool. Grind to a fine powder in a spice grinder.
  2. Heat the oil with the remaining 1/2 tsp. cumin seeds, the coriander, and peppercorns in a large wok, Dutch oven, or 12-inch skillet over medium-high heat, and cook until the cumin is browned, about 2 minutes. Add the jalapeño and cook until sizzling and just starting to soften, 30 to 60 seconds, and then add the cabbage and carrots. (If using a skillet, the pan will be crowded at first.) Cook, stirring occasionally until the cabbage has wilted yet is still al dente, 3 to 4 minutes. Stir in the freshly ground cumin, salt, and sugar, and cook for 30 seconds. Remove the skillet from the heat. Stir in the cilantro and lime juice and taste for seasoning. Serve warm, at room temperature, or cold.
Notes: Cabbage Stir Fry (Keto, Paleo, Whole30), 3 Tbsp avocado oil · 1/2 medium-sized yellow onion, sliced · 1 head green cabbage, sliced · 4 large cloves garlic, minced · 1 Tbsp fresh ginger,
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