FreeLiver Health
Cabbage & Spinach Stir-Fry
Shredded cabbage and spinach stir-fried with garlic for a fast, light vegetable side dish.
Servings
2 plates
Prep
8 min
Cook
8 min
Cabbage takes a few minutes longer than spinach to soften, so it goes into the pan first, giving the spinach just enough time afterward to wilt without turning mushy or losing its color.
Both vegetables are the kind of light, unprocessed produce that fits naturally into liver-conscious eating, especially when cooked simply the way they are here — a little olive oil, garlic, and a pinch of chili flakes if you want some heat. It's quick enough to make as a side on a weeknight, but hearty enough to eat as a light main with rice.
Ingredients
- 2 cups cabbage — shredded
- 2 cups spinach — washed and chopped
- 1 tablespoon olive oil
- 1 clove garlic — minced
- 1/2 teaspoon salt — to taste
- 1/4 teaspoon black pepper — freshly ground
- 1/2 teaspoon red chili flakes — optional
Instructions
- 1Heat olive oil in a large skillet or wok over medium heat.
- 2Add minced garlic and sauté for 1 minute until fragrant.
- 3Add shredded cabbage and cook for 3–4 minutes, stirring frequently.
- 4Add chopped spinach, salt, black pepper, and chili flakes if using. Stir-fry for another 3–4 minutes until vegetables are tender but still vibrant.
- 5Serve immediately as a light main or side dish.
Nutrition
90
Calories
2g
Protein
7g
Carbs
7g
Fat
3g
Fiber