Flavorful cabbage stir-fry makes the perfect side dish to Asian-style meals. It's very easy to make, and leftovers keep well for several days.
This cabbage side dish is one of my favorite vegetable side dishes these days. It's just so very flavorful! 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 cabbage stir-fry 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.
Cabbage is very versatile
I already knew that cauliflower is wonderfully versatile and a great option for those on a low carb diet (no wonder I have so many cauliflower recipes on this blog!).
As it turns out, cabbage is also very versatile, taking on the flavors of whatever sauce or seasonings you cook it with. In this cabbage soup, for example, it gets wonderful warmth and spice from the spicy sausage.
And in this recipe for cabbage stir-fry, it has all these wonderful Asian flavors that make it super tasty.
The ingredients you'll need
You'll only need a few simple ingredients to make this tasty side dish. 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. I find that traditional soy sauce is too salty. Obviously, 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, in my opinion.
Honey: I only use one tablespoon. It doesn't make the dish sweet - it just balances out the other flavors. I haven't experimented with sugar-free honey, but you can certainly give it a try. It's also okay to completely omit the honey.
Sriracha: Much like the honey, it doesn't make the dish very spicy. Rather, it adds an interesting layer of flavor.
Cornstarch: Helps to thicken the sauce. You can leave it out if you wish.
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.
How to make a cabbage stir-fry
It's easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Cook garlic and ginger in avocado oil. Add the cabbage.
2. Next, add an easy sauce made with soy sauce, rice vinegar, honey, and sriracha (or red pepper flakes).
3. Stir-fry for just a few minutes. Garnish with sesame oil and sesame seeds and serve. That's it!
What to serve with cabbage stir-fry?
It goes well with any Asian-inspired main course. I serve it most often with these tasty Asian meatballs. It's such a great combination. This stir-fry is also very good with soy sauce chicken.
How to keep the leftovers?
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently in the microwave on 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.
Subscribe
I typically publish a new recipe once a week. Want the new recipes in your inbox? Subscribe!
Cabbage Stir-Fry
INGREDIENTS
Sauce:
- 3 tablespoons light soy sauce (or use a gluten-free alternative and add salt as needed)
- 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 minced fresh garlic
- 1 tablespoon minced fresh ginger root
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, about 2 minutes. Add the garlic and ginger and cook, stirring, 30 seconds.
- Add the cabbage slices. Cook, stirring, 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.
WATCH THE VIDEO:
More recipes to try
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. 