4 Serves
30 Mins
Using a chef's knife and cutting board, coarsely shred the green cabbage and rinse it thoroughly in a colander. Drain well and set aside.
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Vitamin K
24 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
19 µg / 400 µgCalcium
17 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
10 mg / 420 mgPhosphorus
22 mg / 1,250 mgPotassium
187 mg / 4,700 mgSodium
7 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 g
Rinse the tomatoes and dice them into uniform pieces using a chef's knife.
Heat the cooking oil in a wok over medium-high heat. Add the minced garlic and sauté until fragrant.
Add the shredded cabbage to the wok and stir-fry until it begins to soften, adding a splash of water if the pan becomes too dry.
Incorporate the diced tomatoes and seasoning into the wok, adding 2-3 tablespoons of water to create a light sauce. Stir-fry for a final few minutes until everything is well combined and heated through, then serve immediately.
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