Total TimePrep/Total Time: 15 min.
- 1 tablespoon finely chopped onion
- 1 garlic clove, minced
- 1 tablespoon vegetable oil
- 5 cups chopped cabbage
- 1 tablespoon soy sauce
- 1/2 teaspoon sugar
- 1/8 teaspoon pepper
- In a skillet or wok, saute onion and garlic in oil until tender. Add cabbage; cook and stir until crisp-tender, about 5 minutes. Reduce heat; add soy sauce, sugar and pepper. Cook and stir for 3-5 minutes or until cabbage is tender.
Nutrition Facts1/2 cup: 43 calories, 2g fat (0 saturated fat), 0 cholesterol, 167mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 1g protein.
Jan 1, 2015
Very easy recipe with nice flavor to complement many main dishes. I also had to cook the cabbage a lot longer. I ended up putting a lid on the pan to help steam it so it would get tender faster.
Jan 25, 2014
I used Splenda and olive oil and was really tasty. I did have to cook it a lot longer; maybe my pieces were too big. Went well with Polish sausage and pierogies. I will definitely make this again.
Dec 9, 2013
Used honey instead of sugar and added 1/2 cup chicken broth and 1/2 cup rice. Will definitely use this one again.
Jan 1, 2013
I made this for New Year's dinner today instead of sauerkraut. Served with barbecued pork roast and added a half can of chicken broth to the cooking. Yum!
Nov 13, 2010
I tried this one and it was delicious. Will definitely fix it again.