One of my favorite things about getting a fresh produce delivery from Farmbox Arizona is that it forces me to get creative with ingredients I may not have otherwise picked up at the store myself.
This week’s box included cabbage and eggplant, and instead of letting them sit in the fridge while I tried to figure out what to make, I asked ChatGPT for a few dinner ideas built around the ingredients I already had. This Asian-inspired deconstructed cabbage roll stir fry immediately stood out to me, so I grabbed some shaved steak from the grocery store to pull everything together.
The result is one of those balanced meals that feels hearty and comforting while still being packed with vegetables and protein. The caramelized cabbage gives it that cozy comfort-food feel, the roasted eggplant adds richness and texture, and the soy sauce and sesame oil bring in savory umami flavor without needing a complicated sauce.
Served over jasmine rice with an optional soft-boiled egg on top, this is the kind of weeknight dinner that feels satisfying without being overly heavy.
Check out the whole process in the video below!
Asian-Inspired Deconstructed Cabbage Roll Stir Fry Recipe
Servings
6 servings
Prep Time
10–15 minutes
Cook Time
30–35 minutes
Total Time
About 45 minutes
Ingredients
For the Stir Fry
- 1 lb shaved steak
- 1/2 head green cabbage, chopped
- 1 medium eggplant, diced
- 1 white onion, sliced
- 2–3 garlic cloves, minced
- 1 tbsp olive oil
- 2–3 tbsp soy sauce
- 1 tsp sesame oil (optional)
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- pinch red pepper flakes (optional)
For Serving
- jasmine rice
- green onions
- sesame seeds
- chili crisp (optional)
- optional soft-boiled egg
Instructions
Step 1: Roast the Eggplant
Preheat oven to 425°F.
Toss diced eggplant with olive oil, salt, and pepper. Spread onto a baking sheet and roast for 20–25 minutes until golden and soft.
The roasted eggplant gives the dish a rich texture and blends beautifully into the cabbage and steak.
Step 2: Cook the Rice
While the eggplant roasts, prepare jasmine rice according to package instructions.
Step 3: Brown the Steak
Heat a large skillet over medium-high heat.
Add shaved steak in batches so it browns instead of steaming.
Season with:
- smoked paprika
- black pepper
Cook until browned, then remove from the pan and set aside.
Step 4: Cook the Vegetables
In the same skillet, add:
- sliced onion
- garlic
Cook 2–3 minutes until softened.
Add chopped cabbage and cook for about 8–10 minutes, stirring occasionally, until softened and slightly caramelized.
This is where the flavor really develops.
Step 5: Combine Everything
Add:
- roasted eggplant
- cooked steak
- soy sauce
- sesame oil
- red pepper flakes if using
Stir together and cook another 2–3 minutes.
Taste and adjust seasoning as needed.
Step 6: Assemble the Bowls
Add rice to bowls and top with the cabbage and steak mixture.
Finish with:
- sliced green onions
- sesame seeds
- chili crisp
- optional soft-boiled egg
Recipe Note
Smoked paprika adds a deeper, slightly smoky flavor to the dish. If you prefer a lighter or more traditional savory flavor, try using regular paprika instead, or do half smoked paprika and half regular paprika.
Nutrition Information
Approximate per serving without rice:
- Calories: 240–290
- Protein: 16–20g
- Carbs: 10–13g
- Fat: 14–17g
With approximately 1 cup jasmine rice:
- About 465 calories total per serving
This was one of those recipes that felt so comforting (even though I accidentally doubled up the paprika (oops!)
I love how many veggies it has but still tastes like such a treat!
Things you may need to make this recipe:
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