This chef-tested Cabbage Stir-Fry recipe is quick, healthy, and packed with savory Asian flavor. Cabbage takes center stage, transforming into a luscious side dish or perfect topping for jasmine rice or buckwheat soba noodles. Ready to serve in 30 minutes!
It is only when there is no goal and no rush that the human senses are fully open to receive the world.
Alan Watts
This recipe for Cabbage Stir Fry encourages you to bring out that cabbage that may be hiding in the back of your fridge. Cabbage is amazing that way, lasting for weeks and then transforming into a glorious side dish or meal with the right technique!
Why You’ll Love this!
- Great Reviews! Consistent 5-star ratings from readers-this recipe is a foolproof way to transform humble cabbage into a vibrant, restaurant-quality dish. As a chef and caterer, I’ve cooked countless vegetable stir-fries for both weeknight meals and large gatherings, and cabbage stir-fry has always been a crowd favorite. Readers consistently tell us how our stir fry recipes make their weeknight dinners easier and more delicious-this one is no exception.
- Foolproof method. Using a really hot pan to sear the cabbage brings out its natural sweetness, plus it adds a smoky char to the edges, deepening the flavor of the stir fry.
- Quick and Easy. We add seasoning directly into the wok, eliminating the need for extra dishes to wash. It all comes together fairly quickly, making it an easy anytime meal! Try it as an easy side dish, or bulk it up with tofu, shrimp, or chicken for a complete meal.
Cabbage Stir Fry Ingredients
- Cabbage: The star ingredient in this recipe! Searing the cabbage first, without oil, toasts up the edges, giving it a slightly smoky flavor. Use green or red cabbage!
- Leeks: Add a sweet, herby flavor that is unique. Feel free to substitute with shallots or yellow onion.
- Ginger: Pairs perfectly with cabbage-don’t skip it!
- Garlic: For a pungent, aromatic flavor that adds savory depth.
- Stir-fry sauce: Toasted sesame oil, low-sodium soy sauce (or tamari or coconut aminos), mirin, and rice vinegar.
- Green onions and cilantro: For a fresh, herby finish.
- Protein: Feel free to add your choice of protein-sautéed shrimp, crispy tofu, or stir-fried chicken or beef!
- Oil: Use a high-heat oil, like avocado oil or coconut oil.
How to Cut Cabbage for Stir-Frying
- Start with a sharp knife and sturdy cutting board. Cut off the stem end and cut the cabbage in half.
- Lay the cut side face down on the cutting board. Cut each piece in half again.
- Slice each quarter into 1/8-inch thick strips.
How to Make Cabbage Stir Fry
1. Stir-fry cabbage. In a hot wok or large skillet, stir-fry cabbage over high heat without oil for 3-5 minutes until some edges are lightly charred.
2. Sauté aromatics. Push cabbage to the edges of the wok. Add oil, leeks, ginger, and garlic to the center and sauté for 1-2 minutes, or until leeks are wilted. Add salt, sesame oil, soy sauce, mirin, and rice vinegar.
3. Add green onions and cilantro. Stir everything together over medium heat until warmed through. Add green onions and cilantro.
4. Serve. Serve the cabbage stir fry over rice, buckwheat soba noodles, or rice noodles. Garnish with red pepper flakes, black pepper, or crushed peanuts, if desired!
Chef’s Tips
- Stir-fry cabbage in a dry skillet first. Stir-fry cabbage in a dry, hot wok or skillet for 3-5 minutes before adding oil for a smoky char.
- Be careful not to overcook the cabbage. Overcooking the cabbage can lead to a wilted or mushy texture. Cook time should be about 8-10 minutes maximum, including the time that the cabbage is searing in a dry skillet.
- Meal prep! To meal prep this cabbage stir fry and cut back on prep time, chop the cabbage, leeks, ginger, garlic, green onions, and cilantro ahead of time and store in an airtight container in the fridge. You can also whisk together the stir-fry sauce ingredients and keep them in a jar until ready to use.
- To add protein: Stir-fry your choice of protein before preparing the cabbage. Season with salt and pepper, then set aside. Fold into the cabbage when ready to serve.
StorAge
Store cooled, leftover cabbage stir fry in an airtight container in the refrigerator for up to 4 days. Reheat quickly over the stovetop. You can microwave it, but the cabbage may get too soft. We don’t recommend freezing it, as the texture will get too soft and watery.
What To Serve With Cabbage Stir Fry
- Serve over rice-try our Seasoned Japanese Rice with Furikake
- Serve over noodles, like buckwheat soba noodles or rice noodles
- Top with stir-fried salmon or shrimp, or roasted or grilled chicken
- Top with Crispy Tofu
- Add more veggies like carrots, mushrooms, bell peppers, or broccoli
Sprinkle with sesame seeds, dulse flakes, furikake, or chili flakes!
Recipe FAQS
Stir fry is a great way to utilize an abundant supply of cabbage. Make a big batch and eat it throughout the week.
Cabbage has a neutral flavor that takes well to seasoning and goes with so many different foods. It is great with tofu, salmon, shrimp, chicken, and almost any meat.
No. Our preferred method for preparing cabbage stir fry is to sear the cabbage in a dry, hot work or skillet before adding oil and the remaining ingredients. This adds a smoky char, which enhances the overall flavor of the dish.
Yes! It caramelizes and produces a deep, savory flavor with a hint of smokiness. It pairs well with garlic, ginger, and leeks for a delicious stir-fry!
Add aromatic ingredients like leeks, ginger, and garlic. Plus, our stir-fry sauce is made of bold flavors, like soy sauce, mirin, rice vinegar, and toasted sesame oil. Taste and adjust as needed to your preference.
No, you simply toss the cabbage on a dry, hot skillet or wok, and stir-fry for 3-5 minutes before adding oil and the remaining ingredients.
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More Favorite Stir-Fry Recipes!
After you try this Cabbage Stir Fry recipe, let us know how it turns out in the comments below. Your review will help other readers, too! Sign up here to join our community and receive our latest recipes and weekly newsletter! xoxo Tonia
Cabbage Stir Fry Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 cups 1x
- Category: Main
- Method: stir fry
- Cuisine: Asian
- Diet: Vegan
Description
This quick and simple Cabbage Stir Fry is humble yet overflowing with savory flavor. Full of amazing health benefits, cabbage takes center stage here transforming into a luscious side dish or perfect topping for rice or buckwheatsoba noodles. Ready to serve in about 30 minutes!
Ingredients
- 1 1/2 pounds of cabbage (1 medium head), 6 cups
- 1 tablespoon avocado oil or coconut oil
- 1–2 leeks, about 2 cups, cleaned and chopped in 1/2 rings,
- 1 heaping tablespoon ginger, minced
- 1 tablespoon garlic cloves, minced
- 1/2 teaspoon salt
- 1 tablespoon toasted sesame oil
- 2 tablespoons low sodium soy sauce or tamari (please adjust amount to your preference and ingredient choice)
- 2 tablespoons mirin
- 1 tablespoon rice vinegar
- 3 green onions, minced
- 1/2 cup fresh cilantro, chopped
Instructions
- In a well-heated hot wok or skillet, stir fry cabbage without oil for 3-5 minutes until some edges are lightly charred.
- Push cabbage to the edges of the wok. Add avocado oil, leeks, ginger, and garlic sautéing in the center of the wok for 1-2 minutes until leeks are wilted. Add salt and sesame oil, soy sauce, mirin, and rice vinegar.
- Stir all together, until everything is heated through. Add green onions and cilantro.
- Serve over jasmine rice, buckwheat soba or rice noodles.
Notes
Protein: Feel free to add shrimp, chicken or crispy tofu. Stir-fry these first, seasoning with salt and pepper, and set aside. Fold into the stir-fried cabbage at the end and heat through.
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 2.2 g
- Sodium: 411.8 mg
- Fat: 6.2 g
- Saturated Fat: 0.8 g
- Carbohydrates: 17.5 g
- Fiber: 4.8 g
- Protein: 3.5 g
- Cholesterol: 0 mg
I loved this because this is free of meat, fish or eggs. Looking forward to more such Western cuisine which is free from these three ingredients ☺️☺️☺️
Can this be made a day ahead?
Always better fresh but it should work- I would cook it more al dente and then when you reheat it should be perfect!
great!
Doubled this to use up some cabbage. Added a shredded carrot for color. And forgot the cilantro. Was so quick and delicious… I will be making again! I added some soaked wide rice noodles to the wok at the end.
Glad you enjoyed!
I ended last night thinking about what I could do with the two small heads of cabbage (green and red) in my fridge, and woke up to “February Fare” in my email box, with a recipe for Cabbage Stir Fry. Amazing. Great recipe! I did add roasted peanuts, and a little gochujang because most everything is better with a little heat! Thanks.
Love it Joseph!
This is excellent, everyone loves it, and we make it often, usually with crispy tofu. Would you know how to cook rice (pad Thai) noodles so they don’t stick in the pot and turn into one lump? It often seems to happen to me. Thank you.
So happy you are enjoying!
Rice noodles can be finicky! Here are some things to try; cook them in ample water, stir with tongs a few times while cooking- kind of picking them up with the tongs and separating. It is important to rinse rice noodles after they cook to remove all the starch. Toss with a little oil before adding to the stir fry.
This is my favorite go to cabbage recipe. Made it many times and it’s a winner for everyone.
Great to hear!
I feel like it could use regular onion, grated carrot or, oddly, grated / chopped apple to balance out the other flavors. I didn’t have Mirin, and maybe that makes a difference?
Mirin does add a nice sweetness, but of course, feel free to play around and add other things. 🙂
Hello Tonia,
This dish looks amazing and easy to make 👍. I love cabbage! Do you think I can use regular frying pan (I don’t have wok) and olive oil instead of avocado oil?
Thank you for sharing!
Hi Tatiana, Yes you certainly can use a frying pan. Cast iron works great or anything that will take high heat. If your olive oil is neutral in flavor, or you could use coconut oil.
Hi Tonia,
This stir fry is so yummy! It’s amazing that the cabbage can be that tasty! It’s going to be a regular dish on the menu.
So happy you are enjoying this!
Delicious – what a great idea for cabbage. 😊
Glad you enjoyed this Jan!
Love this dish! I’ve made it twice in two weeks. Great flavor.
So good that we forgot to serve it with rice.
It is so easy to have great tasting healthy food thanks to you!
So nice to hear this Cindy!
I didn’t have a regular green cabbage, but I had Napa cabbage. It didn’t substitute well. I think it was way too watery. Can’t wait to try again with a green cabbage.
Oh shoot Marlo, yes I could see that might water it down.
Absolutely delicious. I used red cabbage grown in our garden. A definite keeper. The stir-fry cabbage certainly took center stage. I did top it with oven baked organic chicken thighs.
Love that Fiona, home grown cabbage! Good to know red cabbage worked well.
Made this for dinner tonight and it was super easy and delicious — the only change was that I also tossed in a bit (about a 1/2 cup) of leftover French onion soup, also from your recipes, and it was scrumptious!
Great to hear Heidi! Love the resourcefulness.