Need some Asian inspiration? This Cabbage Stir Fry is simple to prep, easy to cook, and goes great with everything. Add any ground meat of choice and this easily becomes a satisfying Paleo meal you and your family will love.
My Soy-Free Soy Sauce completely replaces the need for traditional soy sauce or tamari, which are both non-Paleo ingredients. Don’t deprive yourself of great Asian-inspired dishes, simply replace the soy sauce, and you’re well on your way to establishing a satisfying Paleo lifestyle.

Serves 4
Ingredients:
- 1 cabbage head
- 1 medium onion
- 1 red bell pepper
- 8 oz baby mushrooms
- 2 cups snow peas
- 1 tbsp coconut oil
- 2 tbsp coconut aminos
- 2 tsp toasted sesame oil
- 1/2 tsp salt
- 1/2 tsp pepper
Directions:
- Quarter the cabbage and remove the fibrous core.
- Slice the cabbage into thin slices, about 1/2 inch thick.
- Slice the onion, bell pepper, mushrooms, and snow peas to desired size.
- Heat the coconut oil in a large, flat bottom pan, over medium heat.
- Add the onion, bell pepper, mushrooms, snow peas, and 2 tbsp of water. Cook for 5 minutes or until the water has cooked off.
- Add the cabbage, coconut aminos, toasted sesame oil, salt, and pepper.
- Cook, covered, for 10 minutes or until the cabbage is done.
- Garnish the cabbage stir fry with sesame seeds and serve.
Variations:
Don’t want to mess with the chopping block? Simply toss the cabbage in the oven.
This simple Baked Cabbage transforms into a decadent side dish, full of rich flavor.

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