Ready in less than 20 minutes, this delicious Cabbage Stir-Fry Recipe is flavored with soy sauce, brown sugar, ginger, garlic, and sesame oil. Nutritious and versatile, it’s the perfect dinnertime side dish.
It’s easy to overlook cabbage when browsing the aisles at the grocery store or meal planning dinners for the upcoming week. After all, cabbage is always there. But cabbage is yummy, cooks fast, and so easy to make. This stir-fried cabbage is one of my favorite recipes to make when I need a side dish, fast! It’s versatile and the whole family loves it!
Best Cabbage for Cabbage Stir-Fry
The most common types of cabbage used to make stir-fried cabbage are Napa cabbage (Chinese cabbage), bok choy (pak choi), and green cabbage. This particular recipe uses green cabbage.
Green cabbage features tight, compact leaves that hold up well to high heat. Napa cabbage, on the other hand, has tender leaves with white, crisp stems and a slight peppery taste. Lastly, bok choy features tender leaves and crunchy stems. The stems take longer to cook than the leaves, so they’re often added to the stir fry a few minutes before the leaves.
Can Coleslaw Mix be Used in Place of Green Cabbage
Yes. This recipe can definitely be made using bagged coleslaw mix. You will need 1-2 bags to equal approximately 6 cups of shredded cabbage. Keep in mind that the cabbage in bagged coleslaw may not be shredded as thinly or uniformly and may not taste as fresh.
How to Make Cabbage Stir Fry
1. Prepare the Stir-Fry Sauce: Whisk together the soy sauce, brown sugar, mirin, sesame oil, garlic, and ginger in a small bowl. For a gluten-free version of this recipe, swap regular soy sauce for tamari.
2. Stir-Fry the Cabbage: Get the vegetable oil super hot in a large skillet or wok set over medium-high heat. Add the shredded cabbage and cook for about five minutes before stirring in the prepared stir-fry sauce.
3. Cook Until Softened: Continue to sauté the cabbage until it is softened and the sauce has reduced. Serve with sliced greed onions, if desired.
How to Cut Cabbage for Stir-Fry
- Halve the Cabbage: Place the head of cabbage on a cutting board with the stem end facing down. Using a sharp knife, cut the cabbage in half from top to bottom.
- Remove the Core: Lay each half flat on the cutting board. Make a V-shaped cut into the base of each half to remove the tough core.
- Slice Into Thin Strips: With the flat side down, take one-half of the cabbage and start slicing it into thin strips. Depending on your preference, these can be very thin (for a quicker cook time and softer texture) or a bit thicker (for a slightly longer cook time and more crunch). Repeat with the other half.
Optional Additions
This cabbage stir-fry is delicious on its own but equally amazing with extra veggies or protein. Try some of these fun additions:
- Vegetables: Mushrooms, shredded carrots, water chestnuts, broccoli
- Protein: Ground pork, ground chicken, ground beef, bacon, or tofu
- Heat: Sriracha or red pepper flakes
What to Serve with Cabbage Stir-Fry
This easy stir-fried cabbage recipe goes great with moo goo gai pan, sweet and sour chicken, or beef and broccoli. You can also try serving it over plain rice or fried rice, or noodle dishes like chow mein, lo mein, or Asian garlic noodles. Other great additions include:
Storage Tips
- Refrigeration: Transfer leftovers to an air-tight container with a tight-fitting lid. Transfer to the refrigerator for up to 3-4 days.
- Freezing: Allow leftovers to cool to room temperature before transferring to a freezer-safe air-tight container or zip-lock bag. Remove as much air as possible before sealing. Transfer to the freezer for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat leftover cabbage stir-fry in the microwave covered by a microwave-safe lid or damp paper towel. Or reheat on the stovetop set over medium heat. If the stir-fry seems dry, add a little sauce or water to moisten it.
Note: Only reheat leftovers once.
More Stir-Fry Recipes
- Yaki Udon (Stir Fried Udon Noodles)
- Orange Chicken Stir Fry
- Shrimp and Asparagus Stir Fry
- 10-Minute Garlic Bok Choy Recipe
- Low-Carb Chicken Cabbage Stir Fry Recipe
If you make this Cabbage Stir-Fry Recipe, please leave me a comment below! I always love to read your thoughts and feedback!
RECIPE CARD
Easy Cabbage Stir-Fry
Ingredients
- ¼ cup soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon Mirin - (Japanese cooking wine)
- ½ teaspoon sesame oil
- 3 cloves garlic - minced
- 1 teaspoon ginger - minced
- 1 tablespoon vegetable oil
- 6 cups green cabbage - shredded (or Napa cabbage or Bok choy)
Instructions
- Whisk together the soy sauce, brown sugar, mirin, sesame oil, garlic, and ginger in a small bowl. Set aside.
- Heat the vegetable oil in a wok or large skillet over high heat. Once the oil is hot, add the shredded cabbage and stir-fry for 5 minutes, stirring often.
- Pour the prepared stir-fry sauce over the cooking cabbage and continue to cook until the cabbage is softened and the sauce has reduced.
- Serve with sliced green onions and sesame seeds, if desired.
Jessica’s Notes
- Keep leftovers stored in an airtight container in the refrigerator for up to 3 days.
- Soy sauce is not gluten-free. Substitute with tamari to make this stir-fry recipe gluten-free.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
I grew up in Thailand and Japan.
This hits home. Well done!
Delicious!
I fried a small shallot and some carrots before adding in the cabbage. It added some color.
Thanks for the delicious feedback and rating, Renae 🙂
I loved how simple and easy this recipe was. It was soo good!