Cabbage Mixed Veg Recipe for Quick Healthy Meals

Cabbage mixed veg is one of those wonderfully versatile, nutritious dishes that’s perfect for any meal. Whether you’re looking for a quick weekday dinner or a healthy side to jazz up your lunch, this recipe brings together a colorful medley of fresh vegetables with the comforting crunch of cabbage.

It’s easy to prepare, budget-friendly, and packed with vitamins and fiber, making it an excellent choice for anyone aiming to eat more greens. Plus, it’s a great way to use up whatever veggies you have on hand, allowing for endless customization.

In this blog post, I’ll guide you through a simple yet flavorful cabbage mixed veg recipe that is sure to become a staple in your kitchen. From vibrant bell peppers to tender carrots and crunchy cabbage, every bite bursts with freshness and taste.

Let’s get cooking and enjoy a dish that’s as healthy as it is delicious!

Why You’ll Love This Recipe

This cabbage mixed veg recipe is a fantastic way to incorporate more vegetables into your diet without sacrificing flavor. It’s incredibly quick to prepare—perfect for busy days when you want something wholesome but don’t have hours to spend in the kitchen.

The combination of cabbage with other colorful vegetables provides a delightful texture contrast and a nutrient-packed punch.

What’s more, it’s naturally vegan and gluten-free, making it inclusive for many dietary preferences. You can easily adjust the spices and veggies to suit your taste or what’s available in your pantry.

This dish is light enough to serve as a side but hearty enough to enjoy as a main course when paired with some rice or bread.

For more vegetable-forward recipes that pack a punch, check out our Low Fodmap Appetizer Recipes or try out the vibrant flavors in our Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food.

Ingredients

• 1/2 medium head of green cabbage, shredded (about 4 cups)
• 1 medium carrot, julienned or thinly sliced
• 1 red bell pepper, thinly sliced
• 1 small onion, finely chopped
• 1 cup green beans, trimmed and halved
• 1/2 cup frozen peas
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp vegetable oil (or any neutral oil)
• 2 tbsp soy sauce (use tamari for gluten-free)
• 1 tbsp rice vinegar or lemon juice
• 1 tsp sesame oil (optional, for flavor)
• Salt and pepper, to taste
• 1/2 tsp red chili flakes (optional, for heat)
• 2 green onions, sliced for garnish
• Sesame seeds, toasted for garnish (optional)

Equipment

• Large skillet or wok
• Sharp knife
• Cutting board
• Measuring spoons
• Mixing bowl
• Spatula or wooden spoon

Instructions

1. Prepare the vegetables: Rinse all fresh vegetables thoroughly. Shred the cabbage, julienne the carrot, slice the bell pepper and onion, trim and halve the green beans, and mince the garlic and grate the ginger.
2. Heat the oil: In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.
3. Sauté aromatics: Add the minced garlic and grated ginger to the hot oil. Stir-fry for about 30 seconds until fragrant, being careful not to burn them.
4. Add onions and green beans: Toss in the chopped onions and green beans. Stir-fry for 3-4 minutes until they start to soften but still retain some crunch.
5. Add carrots and bell peppers: Add the julienned carrots and sliced bell peppers. Continue stir-frying for another 2-3 minutes.
6. Cook the cabbage: Add the shredded cabbage and frozen peas to the pan. Stir well to combine all the vegetables. Cook for 5-6 minutes, stirring occasionally, until the cabbage wilts but remains slightly crisp.
7. Season the dish: Pour in the soy sauce, rice vinegar (or lemon juice), and optional sesame oil. Season with salt, pepper, and red chili flakes if using. Toss everything together to ensure even coating of the sauce and seasoning.
8. Finish and garnish: Cook for an additional 1-2 minutes to allow the flavors to meld. Remove from heat and sprinkle with sliced green onions and toasted sesame seeds.
9. Serve warm: Transfer to a serving dish and enjoy immediately with your choice of sides.

Tips & Variations

“To keep the vegetables crisp and vibrant, avoid overcooking the cabbage. A quick stir-fry approach ensures the best texture and flavor.”

• Swap or add vegetables: Use zucchini, mushrooms, snap peas, or baby corn for variety.
• Make it spicy: Add fresh chopped chili or a drizzle of chili garlic sauce.
• Boost protein: Stir in tofu cubes, cooked chickpeas, or shredded chicken for a more filling meal.
• Use different sauces: Try hoisin or oyster sauce instead of soy sauce for a different flavor profile.
• Make it gluten-free: Use tamari or coconut aminos instead of soy sauce.

Nutrition Facts

Serving Suggestions

This cabbage mixed veg dish pairs wonderfully with steamed jasmine rice or quinoa for a complete meal. For a low-carb option, serve it alongside cauliflower rice or crispy roasted potatoes.

It also works beautifully as a side for grilled or pan-seared meats, such as chicken or fish. For inspiration, check out our Lamb Tenderloin Recipes or the delicate seafood flavors in our Halibut Dip Recipe.

If you enjoy a little spice, this vegetable medley can be topped with a drizzle of chili oil or served with spicy pickles, like those in our Maple Bourbon Pickles Recipe.

Conclusion

This cabbage mixed veg recipe is a fantastic way to enjoy a healthy, delicious, and colorful meal any day of the week. It’s quick to prepare, packed with nutrients, and endlessly adaptable to whatever vegetables you have on hand.

Whether you’re a seasoned home cook or just starting out, this recipe provides a simple framework for creating a satisfying dish that’s both nourishing and flavorful.

Try experimenting with different spices, sauces, and add-ins to make it your own. With its vibrant colors and fresh taste, it’s sure to brighten up your mealtime and keep everyone coming back for more.

Happy cooking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Cabbage Mixed Veg Recipe”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A healthy and flavorful stir-fry combining cabbage with a variety of fresh vegetables. Quick to prepare and perfect as a side or light main dish.”, “prepTime”: “PT15M”, “cookTime”: “PT15M”, “totalTime”: “PT30M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“2 cups shredded cabbage”, “1 cup sliced carrots”, “1 cup green beans, trimmed and cut”, “1/2 cup chopped bell peppers”, “1/2 cup chopped onions”, “2 cloves garlic, minced”, “1 tablespoon olive oil”, “1 teaspoon soy sauce”, “1/2 teaspoon salt”, “1/4 teaspoon black pepper”, “1/2 teaspoon grated ginger”, “1 tablespoon chopped fresh cilantro (optional)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a large pan over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add garlic and ginger, saut\u00e9 until fragrant.”}, {“@type”: “HowToStep”, “text”: “Add onions and cook until translucent.”}, {“@type”: “HowToStep”, “text”: “Add carrots, green beans, and bell peppers; stir-fry for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Add shredded cabbage, soy sauce, salt, and pepper.”}, {“@type”: “HowToStep”, “text”: “Cook for another 5-7 minutes until vegetables are tender but crisp.”}, {“@type”: “HowToStep”, “text”: “Garnish with chopped cilantro and serve warm.”}], “nutrition”: {“calories”: “120 kcal”, “proteinContent”: “3 g”, “fatContent”: “5 g”, “carbohydrateContent”: “15 g”}}