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 buckwheat soba noodles. Ready to serve in about 30 minutes!
Love Cabbage? Check out our 26+ Amazing Cabbage Recipes
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!
Using a really hot pan to sear the cabbage brings out the sweetness plus puts a little smoky char on the edges that deepens the flavor of the stir fry. Leeks, garlic and ginger are the perfect companions for cabbage. We add seasoning straight into the wok, avoiding extra dishes to wash. It all comes together fairly quickly, making it an easy anytime meal!
For more inspiration on what to do with Cabbage check out this collection of 20+ Delicious Cabbage Recipes!
Table of Contents
Ingredients In Cabbage Stir Fry
Ingredient Notes
Cabbage is the star ingredient in this recipe! Searing the cabbage first, without oil, toasts up the edges giving it a slight smoky flavor.
Leeks add a sweet herb flavor that is unique. Feel free to substitute with shallots or yellow onion.
Ginger pairs so well with cabbage, don’t skip the ginger!
Protein: Feel free to add your choice of protein- sauteed shrimp, crispy tofu, or stir-fried chicken!
See the recipe card below for a full list of ingredients and measurements.
Step One- In a well-heated hot wok, stir fry cabbage without oil for 3-5 minutes until some edges are lightly charred.
Step Two- 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.
Step Three- Add salt and sesame oil, soy sauce, mirin, and rice vinegar. Stir all together, until everything is heated through. Add green onions and cilantro.
What To Serve With Cabbage Stir Fry
- Rice- try this Seasoned Japanese Rice with Furikake
- Buckwheat Soba Noodles or Rice noodles
- Salmon , Shrimp, Roasted or Grilled Chicken
- Crispy Tofu
Sprinkle with sesame seeds, dulse flakes, furikake or chili flakes if desired.
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 amazing health benefits. It has heart-protective antioxidants, it can lower LDL, reduces inflammation, improves brain function, supports digestive and liver health, and can help to regulate insulin. Cabbage is a nutrient-dense food worthy of including in your meals.
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.
You may also Enjoy!
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
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Cabbage Stir Fry
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 cups
- 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 buckwheat soba 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 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!
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.