This section has recipe tips and tricks, additions/substitutions, and variations along with how to store and reheat leftovers

 

Recipe tips and tricks 

  For a great stir fry with cabbage:   Start with quality ingredients: vibrant red/purple cabbage, medium white onion, tight bunch of parsley, fresh garlic, and fully thawed butternut squash.   Take care when cutting: Use a sharp knife*, a cut-resistant glove*, and a rocking motion with the claw grip (fingers under knuckles with a thumb inside under your fingers) to avoid injury.   Prevent stains: Wear gloves and use a stain-resistant cutting board* for red cabbage.   Maintain red color: Add a splash of apple cider vinegar or lemon juice.   Ensure a hot pan: Heat it before adding ingredients to prevent sticking.   Keep stirring: Stir gently and continuously for even cooking.   Cover for even cooking: Trap steam with a cover for thorough cooking.   Achieve a delicious and visually appealing dish with these tips.

 

Additions/substitutions/variations

  Looking for ways to personalize this recipe? Perhaps you don’t have or like an ingredient and need a substitute. This section goes over recipe additions, substitutions, and variations.

 

Additions

  Here are some recipe idea additions for more customization:    More veggies: Broccoli, mushrooms, snow peas, kale, or spinach for added color and nutrition.   Vary the texture: Green onions, celery, or shredded carrots.   Add sweetness: Pineapple chunks, honey, or maple syrup for enhanced sweetness.   Make it zesty or hot: Red pepper flakes, ginger, or cayenne pepper for a spicy kick.   Fresh herbs and spices: Cumin, turmeric, coriander, or paprika for warmth or sweet undertones.   Citrus boost: Lemon or lime juice for acidity, freshness, and color.   Add a nutty taste: Toasted sesame seeds, roasted cashews, or peanuts for a nutty crunch.   Make it creamy: Coconut cream*, coconut milk*, or cashew milk* for a rich texture.   Add some Asian sauce: Gluten-free low-sodium soy sauce, sesame, teriyaki, hoisin sauce, sweet and sour, orange sauce, or honey garlic for an Asian touch.   Taste of the tropics: Pineapple or toasted coconut flakes for sweet tropical flavors.   Add some protein: Beans, legumes, cooked chicken, shrimp, tofu, or crumbled tempeh for added protein.   Please note any additions will alter the flavors, textures, and nutritional content.

 

Substitutions

  Here are some recipe substitution ideas:    Cabbage: Green or Napa cabbages bring similar texture and mild flavor.   Butternut Squash: Frozen sweet potato cubes* or fresh butternut squash, sweet potatoes, or pumpkin cubes. These fresh veggies need to be boiled in water for about 10-20 minutes before being added to the stir fry.   Extra virgin olive oil: Avocado, coconut, or sesame oil works.   Onion: 1 medium yellow onion or 3-4 medium shallots can be used in place of the white onion.   Herbs: Dried parsley = fresh parsley, 1 tsp cilantro. Dried basil = fresh basil or thyme.   Garlic: Use 3/8-3/4 tsp garlic powder (start with less!).   Note: Substitutions impact flavor, texture, and nutrition.

 

Variations

  Here are some time-saving variations for this red cabbage stir-fry:   Pre-shredded cabbage: Save time with pre-shredded cabbage, but use it quickly as it browns faster.   Use a mandoline or food processor to shred cabbage instead of cutting it.   How to use a mandoline slicer*: Set to thin shredding for quick, even strips.   Save time with a food processor*: Place the shredding attachment in and add small chunks of cabbage pulsing to get the desired shredded consistency.    You can also dice an onion in the food processor with the chopping/dicing blade. Simply peel the onion and cut it into quarters so they fit in the bowl and pulse until it is chopped into small pieces.

 

How to store leftovers

  Let your stir-fry cool completely for about 30 minutes. Then divide them into smaller portions in air-tight containers.    Place the containers in the fridge where they will stay fresh for 3 to 4 days.    To freeze for later put the smaller portions into freezer-safe containers and place in the freezer for 2 to 3 months. 

 

How to reheat leftovers

  If fresh from the fridge, no need to thaw, simply reheat your leftovers!    Let frozen leftovers thaw in the fridge overnight.   Then reheat using one of the following methods:    Stovetop: Low-medium heat with a splash of liquid, stirring occasionally until warmed.   Oven: 350°F (175°C) for 10-15 minutes, stirring halfway.   Microwave: Short bursts (30 seconds) until heated, stirring frequently.   Instant Pot: Sauté mode with 1-2 tbsp water/broth, stirring for 3-5 minutes.   Air Fryer: Single layer at 350°F (175°C) for 3-4 minutes, then toss and cook another 1-2 minutes.   Keep an eye on your leftovers to avoid overcooking. Enjoy!

 

Nutritional information

  *Nutritional information is estimated using Nutrifox nutrition label maker*