Red cabbage stir fry with dried tomatoes and edamame

stir fried red cabbage recipe

5 from 4 reviews

A delicious one pan meal


  • 250 grams brown rice, cooked
  • 250 grams red cabbage, thinly grated
  • 200 grams edamame (frozen, shelled)
  • 2 white onions, diced
  • 2 garlic cloves, minced
  • 100 grams sun-dried tomatoes (oil-fee), thinly sliced and pre-soaked in water
  • 1 tablespoon extra-virgin olive oil, cold pressed
  • 1/2 teaspoon turmeric, ground
  • 1 teaspoon oregano, dried
  • 1 tablespoon basil, dried
  • 1 tablespoon soy sauce (e.g. Tamari)
  • salt and red pepper flakes to taste (optional)


  1. Heat olive oil in a frying pan and sauté onions for 1 minute.
  2. Add the cabbage and fry for 5 minutes at medium-high heat.
  3. Add garlic and turmeric and fry for another minute.
  4. Add cooked rice and frozen edamame, stir fry for 3 minutes.
  5. Then add dried tomatoes, oregano, soy sauce, and chopped basil.
  6. Stir-fry for another 2 minutes
  7. Season lightly with salt and pepper. (optional)


Ingredient Notes:

  • Tip: Don’t go overboard with salt as the dried tomatoes are usually salty enough.
  • For an Asian touch sprinkle with some sesame oil and sesame seeds at the end of cooking.
  • For best results, I don’t soak sun-dried tomatoes longer than 30 minutes in water

Ingredient Swaps:

  • Edamame: you could also use 100 grams of frozen split peas which you add together with the cooked grains
  • Brown rice or bulgur: you could use cooked quinoa, millet, buckwheat or any other whole grain of your preference
  • Sun-dried tomatoes: If you are using sun-dried tomatoes packed in oil make sure to drain oil if you are watching your weight
  • Dried herbs: Use fresh herbs like basil and/or oregano if at hand

Keywords: red cabbage stir-fry, dried tomatoes, whole food plant based dinner