This flavorful Beef Cabbage Stir‑Fry is a delicious way to celebrate one of the most underrated superfoods: cabbage. Served over brown rice noodles, it makes a gluten‑free, protein‑rich meal. For a lower‑carb or paleo option, simply omit the noodles.
Health Benefits of Cabbage
- Cabbage contains glucosinolates, plant compounds the body converts into isothiocyanates and indoles. Laboratory and animal studies show these compounds can cause cancer cells to die and may prevent tumor cells from spreading.
- Population studies suggest that regular consumption of cruciferous vegetables like cabbage is associated with a reduced cancer risk. Eating about five servings per week of cruciferous vegetables (one serving = one cup raw or 1/2 cup cooked) has been linked with a lower risk of certain cancers, including lung cancer.
- Cabbage may help lower prostate cancer risk. One study found men who ate three or more servings per week of cruciferous vegetables (1 cup raw or 1/2 cup cooked) had a 41% lower risk of prostate cancer compared with men who ate fewer than one serving per week. Red cabbage is especially high in anthocyanins, antioxidants that reduce inflammation and may lower chronic disease risk.
- Including green vegetables like cabbage can support brain health. The antioxidants in these vegetables help protect memory and problem‑solving abilities as you age.
- Cabbage is an excellent source of folate and vitamin K. Folate is essential for healthy cell division and helps prevent certain types of anemia; vitamin K supports blood clotting, wound healing, and bone health, potentially reducing fracture risk.
Beef Cabbage Stirfry
This tasty Beef Cabbage Stirfry is a great way to love one of the most underrated superfoods. Served over brown rice noodles, it’s a gluten-free, protein-packed meal. For a low carb or paleo option, leave out the noodles.
Servings 8
Calories 568 kcal
Cook Time 40 minutes
Total Time 40 minutes
Ingredients
- 1 tbsp light olive oil
- 2 tbsp ginger peeled and grated
- 6 garlic cloves peeled and grated
- 1/2 pound beef brisket cut into strips (preferably organic)
- 10 oz brown rice noodles medium thickness (1 large handful)
- 1 head Napa cabbage chopped into bite-sized pieces
- 1 cup edamame shelled, frozen (preferably organic)
- 1/2 cup frozen peas
- 1 cup bean sprouts
- 3 tbsp sodium-reduced soy sauce or tamari
- 4 eggs
- 3 Green onions sliced
- 2 limes
- hot sauce (optional)
Instructions
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Heat half the oil in a large frying pan over low heat. Add the grated or minced garlic and ginger and cook, stirring, until the garlic begins to brown. Remove the garlic and ginger and set aside.
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Add the remaining oil to the pan and increase the heat to high. Add the beef brisket strips and sear, charring the edges on all sides.
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While the beef sears, place the brown rice noodles in a bowl and pour in boiling water to cover. Let them soak about 10 minutes, then rinse with cold water and drain well.
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Add the drained noodles, chopped Napa cabbage, edamame, frozen peas and bean sprouts to the pan. Season with tamari or reduced‑sodium soy sauce. Create a small well at the edge of the pan and crack in the eggs, scrambling them until just set. Sauté everything together until the peas are defrosted and the cabbage begins to wilt, about 2 minutes. Return the cooked garlic and ginger to the pan and stir to combine.
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Serve the stir‑fry topped with sliced green onions and lime wedges. Offer hot sauce on the side if desired. Enjoy!
Nutrition
Calories: 568kcalCarbohydrates: 72gProtein: 26gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 52mgSodium: 742mgPotassium: 461mgFiber: 5gSugar: 6gVitamin A: 1000IUVitamin C: 49.5mgCalcium: 90mgIron: 3.6mg
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