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This flavorful cabbage stir-fry makes the perfect side dish for any Asian-style meal.
It's very easy to make. It's ready in about 20 minutes, and the leftovers keep well for several days.
This cabbage stir-fry is one of my favorite vegetable side dishes these days. It's just so very flavorful!
The cabbage really soaks up the tasty flavors of soy sauce, garlic, and ginger.
Another good reason to make it often is that it's VERY easy to make - it's literally ready in minutes.
In fact, sometimes I double this recipe to make intentional leftovers since they last so well and are just as tasty on the fourth day as they were on the first.
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- Ingredients
- Variations
- Cabbage Stir-Fry Instructions
- Expert Tip
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Cabbage Recipes
- Foodie Newsletter
- Recipe Card
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Ingredients
You'll only need a few simple ingredients to make this tasty cabbage stir-fry. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Green cabbage: If you can find Chinese cabbage, that should work too.
- Soy sauce: I use reduced-sodium soy sauce in most of my recipes. You can also use a gluten-free alternative.
- Rice vinegar: If you don’t have any on hand, it’s OK to use white wine vinegar instead. I don’t recommend using plain distilled vinegar, though. It’s too acidic.
- Honey: I only use one tablespoon. It doesn't make the dish sweet - it just balances out the other flavors.
- Sriracha: It doesn't make the dish very spicy. Rather, it adds an interesting layer of flavor.
- Cornstarch: Helps to thicken the sauce.
- Avocado oil: A neutral-tasting oil with a high smoke point.
- Minced garlic and minced ginger root: Mince them yourself, or use the stuff that comes in a jar. Freshly minced tastes better, but the jarred stuff is obviously easier.
- Sesame oil: I like toasted sesame oil. It's so very flavorful!
- Sesame seeds and red pepper flakes: Used mostly for garnish. It's OK to omit them if you don't have any on hand.
Variations
- You can use white wine vinegar instead of rice vinegar. I often do.
- Chinese cabbage is a good substitute for green cabbage and is, in fact, more authentic.
- I have found that refined coconut oil is an excellent substitute for avocado oil in this recipe.
- If you like your food spicy, you can increase the sriracha to 2 teaspoons.
Cabbage Stir-Fry Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
- Slice the cabbage.
- Quickly mix an easy sauce made with soy sauce, rice vinegar, honey, and sriracha.
- Cook garlic and ginger in avocado oil. Add the cabbage.
- Next, add the sauce.
- Stir-fry for just a few minutes. Don't overcook the cabbage.
- Garnish with sesame oil and sesame seeds and serve. That's it!
Expert Tip
Shredded cabbage cooks quickly, and you don't want it overcooked. So make sure you cook it minimally and remove the pan from the heat as soon as it's tender.
Recipe FAQs
Can I use red cabbage?
Yes, you can. I sometimes do. Although not exactly authentic (green cabbage is more similar to Chinese cabbage), it's delicious, and it also looks pretty.
Can I cook the cabbage in sesame oil?
Yes, but only if you use refined sesame oil. Dark or toasted sesame oil is best used for drizzling a stir-fry once it's done, not for the actual cooking.
Can I omit the honey?
Yes, you can. But I do like the way it balances out the other flavors, so I do recommend using it.
Serving Suggestions
This stir-fry goes well with any Asian-inspired main course. I serve it most often with the following entrees:
- Asian meatballs
- Soy sauce chicken
- Pork stir-fry
- Shrimp stir-fry
- Chicken stir-fry
- Korean beef
- Sweet and sour meatballs
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently in the microwave at 50% power.
This is one of those dishes that actually tastes even better the next day when the flavors have had a chance to meld.
More Cabbage Recipes
- Steamed Cabbage
- Cabbage Pancakes
- Cabbage Casserole
- Cabbage Soup
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Recipe Card
4.99 from 65 votes
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Cabbage Stir-Fry
Flavorful cabbage stir-fry makes the perfect side dish for Asian meals. It's easy to make, and leftovers keep well for several days.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Side Dish
Cuisine: Asian
Servings: 4 servings
Calories: 125kcal
Author: Vered DeLeeuw
Ingredients
Sauce:
- 3 tablespoons light soy sauce (or use a gluten-free alternative)
- 1 tablespoon rice vinegar
- 1 tablespoon honey (real or sugar-free)
- 1 teaspoon sriracha (or ½ teaspoon red pepper flakes)
- 1 teaspoon cornstarch (optional; helps to thicken the sauce)
Stir-Fry:
- 1 medium green cabbage 1 ¼ lb. (1 lb. trimmed)
- 1 tablespoon avocado oil
- 1 tablespoon fresh garlic minced
- 1 tablespoon fresh ginger root minced
Garnish:
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
- Pinch red pepper flakes
Instructions
Prepare the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, honey, sriracha, and cornstarch. Set aside.
Cut the cabbage into ¼-inch-thick slices, as shown in the video below.
Heat the oil in a large, deep skillet or a wok over medium-high heat, for about 2 minutes. Add the garlic and ginger and cook, stirring, for 30 seconds.
Add the cabbage slices. Cook, stirring, for 2 more minutes. If the bottom of the skillet becomes too dry, add a splash of water.
Add the sauce and continue to stir-fry for 2 more minutes.
Remove from the heat. Drizzle the sesame oil on top, sprinkle with sesame seeds (and with red pepper flakes if using), and serve.
Video
Notes
Shredded cabbage cooks quickly, and you don't want it overcooked. So make sure you cook it minimally and remove the pan from the heat as soon as it's tender.
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently in the microwave at 50% power.
This is one of those dishes that actually tastes even better the next day when the flavors have had a chance to meld.
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Nutrition per Serving
Serving: 0.25recipe | Calories: 125kcal | Carbohydrates: 13g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 477mg | Fiber: 3g | Sugar: 8g
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Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
