This cabbage stir-fry is incredible. Seriously. I know it’s just cabbage, but this vegetable has a way of absorbing other flavors, and the sauce here is phenomenal.
This dish doesn’t look like much in the photos, I know, but it’s 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.
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 sour, 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.
Red pepper flakes: Much like the honey, they don’t make the dish very spicy. Rather, they add an interesting layer of flavor.
Refined coconut oil: A neutral-tasting oil with a high smoke point. You can also use avocado oil.
Minced garlic and minced ginger root: Mince them yourself, or use the stuff that comes in a jar.
Sesame oil: I like toasted sesame oil. It’s very flavorful.
Sesame seeds: Used mostly for garnish. It’s OK to omit them if you don’t have any on hand.
How to make cabbage stir-fry
It’s easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Cook garlic and ginger in coconut oil or avocado oil. Add the cabbage.
Next, add an easy sauce made with soy sauce, rice vinegar, honey, and red pepper flakes.
Stir-fry for just a few minutes. Garnish with sesame oil and sesame deeds nd 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. It’s also good with soy sauce chicken.
How to keep the leftovers?
You can keep 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.
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Cabbage Stir-Fry
INGREDIENTS
- 1 medium green cabbage, 1 1/4 lb.
- 3 tablespoons light soy sauce (or use a gluten-free alternative and add salt as needed)
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1/2 teaspoon red pepper flakes
- 2 tablespoons refined coconut oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger root
- 2 teaspoons sesame oil
- 1 teaspoon sesame seeds for garnish
INSTRUCTIONS
- Cut the cabbage into quarters, then slice each quarter into 1/4-inch-thick slices.
- Prepare the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, honey and red pepper flakes.
- 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. Add the sauce, bring to a boil, and continue to stir-fry 2 more minutes. Remove from heat, drizzle the sesame oil on top, stir one more time, sprinkle the sesame seeds on top and serve.
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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, Reader's Digest, and Better Homes and Gardens.