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Wellthy Tastings - Zesty Cabbage Pan Fry

St. Patrick’s Day is this month, so we’re thinking green! Who doesn’t love catching cabbage and other produce at the Irish Italian parades? Cabbage is high in vitamin C and K, it’s versatile, plentiful, and budget friendly. In this episode of Wellthy Tastings, we’re going to incorporate all that cabbage we caught at the Irish Italian parades and make a quick and easy Zesty Cabbage Pan Fry.

Here’s what you’ll need:

  • ¼ cup toasted sesame oil
  • 1 small red onion, thinly sliced
  • 1 ½ tablespoon garlic, minced
  • 1 ½ tablespoon ginger, minced
  • 2-3 carrots, ribboned
  • ½ small cabbage, thinly sliced (6-8 oz)
  • 3 tablespoon low sodium soy sauce
  • ½ -1 tablespoon red pepper flakes, season as desired


  • In a large frying pan, heat the sesame oil on medium heat.
  • Add the onions and pan fry them for a minute or two, before adding your ginger. Cook for about 3-5 minutes. Letting the onions cook a bit longer helps to bring out their natural sweetness which will complement the zest and spice.
  • Add your garlic, cabbage, and carrots. Using a potato peeler to ribbon the carrots helps them cook quickly and look pretty.
  • Then add in your soy sauce and red pepper flakes and cook for about 5 more minutes, or until the cabbage is slightly wilted. You can taste the veggies at this time to see if you need to play with your flavors and add more of something.

You can serve this Zesty Cabbage Pan Fry recipe over rice with a choice of protein like chicken, beef, tofu, or pork to make for a filling, delicious and nutritious meal. Eat, drink, and be lucky this March!