Spicy Cabbage

This recipe goes with Korean Beef with Spicy Cabbage

Yield: 6 servings (serving size: 1 1/2 cups)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 66
  • Fat: 2.5g
  • Saturated fat: 0.4g
  • Protein: 1.8g
  • Carbohydrate: 9.8g
  • Cholesterol: 0mg
  • Iron: 0.3mg
  • Sodium: 124mg
  • Calories from fat: 33%
  • Fiber: 2.2g
  • Calcium: 75mg


  • 2 teaspoons dark sesame oil
  • 1 teaspoon chili oil
  • 1/2 cup vertically sliced onion
  • 1 tablespoon minced peeled fresh ginger
  • 1 teaspoon minced garlic
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1/2 cup julienne-cut snow peas
  • 1 medium head napa (Chinese) cabbage, cored and cut crosswise into thin strips (about 6 cups)
  • 1/4 cup apple juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1 cup shredded carrot
  • 2 teaspoons rice vinegar


  1. Heat oils in a nonstick skillet over medium- high heat. Add onion and next 5 ingredients; stir-fry 1 minute. Add cabbage, apple juice, salt, and ground red pepper. Cook 3 to 5 minutes or until cabbage is crisp-tender. Stir in carrot and vinegar. Serve immediately.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Spicy Cabbage Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy