This flavorful cabbage stir fry makes the perfect side dish for any Asian-style meal. 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. It's so delicious! The cabbage soaks up the wonderful flavors of soy sauce, garlic, and ginger. And it's literally ready in minutes. In fact, I sometimes 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.
Ingredients
You'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
For the Stir Fry:
- Green cabbage: If you can find Chinese cabbage, that works, too.
- Avocado oil: A neutral-tasting oil with a high smoke point.
- Minced garlic and ginger: Mince them yourself, or use the stuff that comes in a jar. Freshly minced tastes better, but the jarred stuff is obviously easier.
For the Sauce:
- 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. 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 merely 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.
To Finish the Dish:
- 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 spicy food, you can increase the sriracha to 2 teaspoons.
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.
Off heat, garnish the dish with sesame oil, sesame seeds, and red pepper flakes. Serve immediately.
Expert Tip
Shredded cabbage cooks quickly, and you don't want it overcooked. So make sure you cook it minimally and remove the skillet from the heat as soon as the cabbage is tender.
Recipe FAQs
Yes, you can. I sometimes do. Although not exactly authentic (green cabbage is more similar to Chinese cabbage), it's delicious and looks pretty.
Yes, but only if you use refined sesame oil. Dark or toasted sesame oil is best used to drizzle over a stir-fry once it's done, not for the actual cooking.
Yes, you can. But I do like the way it balances out the other flavors, so I 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:
Storing Leftovers
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them gently in the microwave at 50% power. This is one of those dishes that tastes even better the next day when the flavors have had a chance to meld.
More Cabbage Recipes
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Recipe Card
Easy Cabbage Stir Fry
Video
Ingredients
Sauce:
- 3 tablespoons light soy sauce - or a gluten-free alternative
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sriracha
- 1 teaspoon cornstarch
Stir-Fry:
- 1 medium green cabbage - 1 ¼ pounds whole, 1 pound after trimming
- 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.
- Heat the oil in a large, deep skillet or a wok over medium-high heat. 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, mixing the sauce into the cabbage, for 2 more minutes.
- Transfer the stir fry to a serving platter. Drizzle it with the sesame oil, sprinkle with sesame seeds and red pepper flakes, and serve.
Notes
- Chinese cabbage is a good substitute for green cabbage and is, in fact, more authentic.
- If you like spicy food, you can increase the sriracha to 2 teaspoons.
- 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 the cabbage is tender.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them gently in the microwave at 50% power. This is one of those dishes that tastes even better the next day when the flavors have had a chance to meld.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Marlene says
Makes me want to eat more cabbage! Delicious❤️❤️
Vered DeLeeuw says
Right!? I feel the same way, Marlene. 🙂 Thank you very much for the review.