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2 teaspoons vegetable oil
1 cup sliced celery
1 cup chopped onion
3 cups shredded or chopped cabbage
½ cup chopped green pepper
½ teaspoon salt
¼ teaspoon pepper
1 medium tomato, chopped


  1. Wash hands with soap and water.
  2. Heat oil in a large skillet over medium-high heat (350 degrees F in an electric skillet).
  3. Add celery and onion. Cook 4 to 7 minutes until soft.
  4. Add cabbage, green pepper, salt and pepper. Cook for 5 to 10 minutes, stirring often so the cabbage sweats.
  5. Add tomato just before serving.
  6. Refrigerate leftovers within 2 hours.


  • If you don’t have tomatoes, try adding 3/4 cup cooked, sliced carrots instead.
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5 Cups
Prep time:
15 minutes
Cooking time:
15 minutes
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