< Return to Seasonal Recipes

Sautéed Cabbage with Ginger & Soy Sauce


2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon grated ginger (from ½-inch piece)
¼ teaspoon red pepper flakes
1 large head or 2 small heads of green cabbage
1 tablespoon Bragg’s Liquid Aminos or soy sauce
1 tablespoon water
¼ teaspoon toasted sesame oil
3 tablespoons toasted sesame seeds


  1. Cut the cabbage in half and core it. With the cut-side down, thinly slice the cabbage.
  2. In a large frying pan or wok, add the olive oil over medium-high heat. Add the garlic, ginger, and red pepper flakes and cook, stirring constantly, until fragrant but not brown, about 30 seconds.
  3. Add the cabbage, using tongs to mix it with the garlic-ginger mixture until coated, about 1 minute.
  4. Add the Braggs or soy sauce and water, cover, and cook until steam accumulates, about 3 minutes.
  5. Uncover and cook, stirring occasionally, until the cabbage to tender, and most of the water has evaporated, about 6 minutes.
  6. Turn off the heat, stir in the sesame oil and seeds, and season with salt if desired.