On the menu today is a quick as you like, Red Cabbage Stir-Fry. We’re sticking with the seasons today too – red cabbage, leeks and carrots make up the bulk of this noodle-free stir fry. Want to pop a fresh, flavourful stirfry on the table within 15 minutes? Stick around.
Meat-free life is going well over here. We’re on a streak of eight posts in a row that I’d say, are inventive, imaginative vegan dinner recipes. Dinner times have never been so varied or exciting, particularly with the addition of super speedy dinners like 20-minute lentil balls and the slightly boring-sounding Cabbage Pasta. It’s not weird at all, though, it’s absolutely delicious.
This recipe is also the second cabbage recipe of the month, today though, we’re using vibrant, red cabbage, not the savoy cabbage of days past. Red cabbage is actually REALLY good for you – check out these 8 impressive benefits over on Healthline.
Today’s vegan stir fry is also noodle free, gluten-free. It includes a speedy homemade sauce as well. Just shake it up in one of those jars that you kept knowing that they would come in handy one day, yeah, I SEE YOU.
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Noodle-Free Stir Fry Ingredients
Buying a red cabbage is both a joy and a curse. You look at one of the purple ones and think will this be big enough?!?! Then, as you start chopping, you realise you’re soon to be up to your knees in cabbage. That works well for this recipe though, because this cabbage stir fry is a noodle-free zone.
Vegetables for Stir Fry
To make this make this quick and easy red cabbage stir-fry you will need:
- Two tablespoons of oil – an oil with a high smoke point, like rapeseed, peanut or sunflower oil
- 1 small red cabbage – I’ve taken the liberty to weigh mine, to avoid the problems mentioned above, it was approximately 800 grams, so aim for that.
- 2 large carrots – cut into ribbons, a y-peeler is your best friend for this task
- 1 leek – a medium-sized one cut into rough batons
Quick Stir Fry Sauce
The quick stir-fry sauce can be mixed in a small bowl, or shaken up in one of those random jars we mentioned earlier, to make the sauce you will need:
- One tablespoon of maple syrup – you could use honey if you’re not following a vegan diet.
- The juice of one whole lime
- 2 tablespoons of sriracha
- Three tablespoons of soy sauce
- 3 cloves of garlic – grated
- A 60-gram piece of ginger, peel and grated
- Half a tablespoon of sesame oil
Stir Fry Toppings
Ok, so now to the fun part – for me, personally, the best part of a stirfry is the garnishes. I know, who the hell garnishes a quick stir-fry?!!? Well, my friends, that is where you’ve been going wrong. They don’t give you garnishes when you go to the supermarket and buy those packets of stirfry sauce, do they? Evil, I tell you, EVIL.
How To Stir Fry Red Cabbage
The slicing and dicing of the vegetables is the most difficult part of this recipe. Remove any bruised, and discoloured outer leaves from the red cabbage to start. Next, you need to slice your cabbage into super-thin strips, mind those fingers though, cabbages are notoriously tough. There’s a fantastic step by step on how to cut a cabbage here, courtesy of Jessica Gavin. That’s the shredded cabbage part of our stir fry done – what’s next?
Grab a Y-Peeler and cut the carrots into ribbons, and then baton your leeks. I find chopping the leeks into batons adds more texture to the final dish.
Next, heat two tablespoons of oil in your wok, or a large frying pan. Once the oil is super hot add the leeks, red cabbage and half the carrot. Fry for 8 – 10 minutes until the cabbage has softened, the leeks are slightly caramelised, and the carrot is cooked through – occasionally stir to make sure everything is cooking evenly.
While the vegetables are cooking grate the garlic and ginger, add to the remaining sauce ingredients and either stir to combine or shake together in a jar. That’s the easiest stir fry sauce ever, right?
Add the remaining carrot and the sauce to the wok, and cook until the sauce is warmed through.
Transfer your gorgeous noodle free sensation the serving vessel of your choosing and top with crispy onions, finely sliced spring onions, some crispy chills and a little drizzle of sesame oil.
More Quick Vegan Dinners
On the hunt for more speedy vegan dinners? You’re in the right place! Check out these 31 Quick & Easy Vegan Recipes ready in 30 minutes or less that I assembled for Veganuary 2021. You may also want to check out these:
Did You Make This Recipe?
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Red Cabbage Stir Fry
- 2 tbsp oil rapeseed, sunflower or peanut oil preferably
- 1 small red cabbage approx 800g (1.7lbs). Shredded.
- 2 large carrots cut into ribbons using a Y-Peeler
- 1 medium leek cut into batons
Quick Stir-Fry Sauce
- 1 tbsp maple syrup
- 2 tbsp siracha
- 3 tbsp soy sauce
- 3 cloves of garlic grated
- 60 grams root ginger about the size of a thumb. Grated.
- 1/2 tbsp sesame oil
- Juice of a lime
- Heat oil in a wok or large frying pan until very hot.
- Shred cabbage, ribon carrots (using y-peeler) and chop leeks into batons. Add cabbage, leeks and half the carrots to the wok and cook for 10 minutes. Stir occassionaly to make sure everything is cooking evenly.
- Whilst the vegetables cook – add the grated ginger and garlic to a bowl or jar along with remaining sauce ingreidents, and stir or shake to combine.
- Add remaining carrot and sauce to the vegetables and cook for a further 3 – 4 minutes.
- Transfer to serving bowls and top with sliced spring onions, fried crispy onions, coriander leaves, crispy chills and a drizzle of sesame oil. Serve immediately.