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Stir-Fried Cabbage with Carrots
Makan Tengah Hari • Malaysia
How to Make Stir-Fried Cabbage with Carrots (Traditional & Healthy Version)
Stir-Fried Cabbage with Carrots is a classic dish found in homes across Malaysia, highlighting the multicultural influences of Malay, Chinese, and Indian cuisines. Known locally as 'Kubis Goreng dengan Lobak Merah', this vegetarian recipe is loved for its simplicity and nourishing qualities. The dish features crisp cabbage and sweet carrots, stir-fried with aromatics like garlic and onions, often enhanced with local ingredients such as serai (lemongrass) and daun pandan, giving it a fragrant Malaysian touch. This wholesome stir-fry is a staple during lunch hours, enjoyed with steamed rice or as part of a larger meal. Its vibrant colours and fresh flavours make it not only appetizing but also visually appealing. Stir-Fried Cabbage with Carrots represents Malaysia's commitment to fresh, plant-based cuisine, catering to health-conscious eaters while respecting traditional cooking methods. Its versatility allows it to be easily adapted to suit various dietary needs, making it a favourite in Malaysian households. This dish is perfect for those seeking a low-calorie, nutrient-rich lunch option rooted in local culture.
Bahan-bahan(untuk 1 medium bowl (approx. 250g per serving))
- 2 cups, shredded Cabbage (Kubis)
- 1 cup, julienned Carrots (Lobak Merah)
- 2 cloves, minced Garlic (Bawang Putih)
- 1 medium, sliced Red onion (Bawang Merah)
- 1 stalk, finely chopped Lemongrass (Serai) - pilihan
- 1 leaf, tied into a knot Pandan leaf (Daun Pandan) - pilihan
- 1 tablespoon Light soy sauce (Kicap cair)
- 1/4 teaspoon White pepper (Lada putih)
- 1 teaspoon Vegetable oil (Minyak sayur)
- 1/4 teaspoon Salt (Garam)
Arahan
- 1
Wash and prepare all vegetables. Shred the cabbage, julienne the carrots, slice the onion, and mince the garlic. Chop the lemongrass and tie the pandan leaf into a knot.
5 minutes
Use fresh cabbage and carrots for maximum crunch and nutrition.
- 2
Heat vegetable oil in a non-stick wok over medium heat. Add garlic, onion, lemongrass, and pandan leaf. Stir-fry until fragrant and onions are translucent.
5 minutes
Do not overheat oil to avoid burning the aromatics.
- 3
Add carrots and stir-fry for 2 minutes until slightly softened.
2 minutes
Keep carrots crisp for better texture and nutrition.
- 4
Add cabbage and continue stir-frying for another 5 minutes. Toss well to ensure even cooking.
5 minutes
Stir continuously to prevent vegetables from sticking.
Kenapa hidangan ini sihat
This stir-fry is packed with vitamins, minerals, and phytonutrients from fresh vegetables, making it a nutrient-dense lunch choice. The recipe uses very little oil and avoids heavy sauces, reducing overall calorie and fat intake. Its high fibre content helps you stay full longer, while the absence of animal products makes it heart-friendly and vegan adaptable.
Cabbage and carrots are low in calories and rich in fibre, supporting digestive health and weight management. Both vegetables provide vitamin C, vitamin A, and antioxidants, which boost immunity and promote healthy skin. The use of minimal oil keeps the fat content low, and lemongrass adds micronutrients without extra calories. This dish is naturally gluten-free and dairy-free, making it suitable for most diets.
Petua
- 💡Tip 1: Use freshly shredded cabbage for extra crunch.
- 💡Tip 2: Add a few drops of sesame oil before serving for a subtle nutty aroma.
- 💡Tip 3: Avoid overcooking to retain the vibrant colour and nutrients of the vegetables.
Penyimpanan & hidangan
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a wok or microwave before serving. For best taste and texture, consume within 24 hours.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 80.0 kcal |
