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This easy 20-minute Cabbage Stir-Fry is made with shredded green cabbage in a savory Asian-style stir-fry sauce that’s full of flavor. It’s light, versatile, and the perfect side dish for busy weeknights.
When I’m short on time and need a side dish that’s both fast and flavorful, this cabbage stir fry is one of my favorites. It’s light yet comforting, ready in under 20 minutes, and even if cabbage isn’t your first choice, you’ll love it in this recipe.
Cabbage is a versatile, budget-friendly staple that turns tender and slightly sweet when cooked in a hot skillet. Because it cooks so quickly, it’s a popular addition to soups, stir-fries, and one-pan skillet dinners, such as my kielbasa and cabbage or chicken and cabbage recipe, and this cabbage soup. This cabbage stir fry is just another tasty way to showcase how simple and satisfying cabbage can be.
Beyond being quick and affordable, this recipe is also incredibly practical. It pairs well with rice, noodles, or protein, but it’s just as good on its own. Leftovers reheat beautifully, making it a great option for meal prep or packing into next-day lunches.
Table of Contents
Ingredients and Substitutions
A handful of simple pantry ingredients bring this easy stir fried cabbage to life. Here’s what you’ll need:
- Stir Fry Sauce: Made with soy sauce, brown sugar, mirin, sesame oil, garlic, and ginger. It’s savory, a little sweet, and brings the whole dish together. For a gluten-free option, swap soy sauce with tamari or coconut aminos. If you don’t have mirin, use rice vinegar with a pinch of sugar or a splash of dry sherry.
- Vegetable Oil: Neutral oil that withstands high heat, making it perfect for stir-frying. Canola oil, avocado oil, or even light olive oil make great substitutes. Avoid butter, as it will burn at high heat.
- Cabbage: Green cabbage is my go-to choice for this recipe, as it’s sturdy, slightly sweet, and affordable. Napa cabbage and bok choy also work well, though they’ll cook down more quickly. In a pinch, you can use bagged coleslaw mix; keep in mind that the shreds may be thinner and soften more quickly.
Note: See the recipe card below for the full list of ingredients with exact measurements.
How to Make Cabbage Stir Fry
This cabbage stir fry is very easy to make! I recommend using a large wok if you have one, or a large skillet.
- In a small bowl, whisk together the soy sauce, brown sugar, mirin, sesame oil, garlic, and ginger.
- Heat the vegetable oil until it is super hot in a large wok or skillet over high heat. Add the shredded cabbage and cook for about five minutes, tossing often.
- Pour the sauce over the cabbage and continue to cook until the cabbage softens and the liquid has reduced slightly, about 2 to 3 minutes.
- Garnish with green onions or sesame seeds, if desired. Enjoy!
How to Cut Cabbage for Stir-Fry
Cutting your cabbage properly makes all the difference in how it cooks. Thin, even slices will stir-fry very quickly and absorb the sauce, while thicker strips will hold more crunch. Here’s the easiest way to prep it:
- Halve the cabbage: Place the head of cabbage on a cutting board with the stem end facing down. Using a sharp knife, slice it in half from top to bottom.
- Remove the core: Lay each half flat on the board. Cut a small “V” shape around the hard core at the base and discard it.
- Slice into strips: With the flat side down, slice the cabbage into thin shreds. Slice very thin strips for faster cooking and a softer texture, or slightly thicker strips if you prefer a bit more crunch. Repeat with the remaining half.
Variations and Additions
One of the best things about this cabbage stir-fry is how easily it can be customized. Whether you want to stretch it into a full meal or add more color and texture, there are plenty of ways to change it up:
- Vegetables: Boost the nutrition and flavor by tossing in extras like shredded carrots, mushrooms, broccoli florets, snap peas, or crunchy water chestnuts.
- Protein: Make it a complete meal by adding ground pork, chicken, or beef, or keep it lighter with shrimp or crispy tofu. It’s also delicious with thin slices of leftover steak or rotisserie chicken for an easy shortcut.
- Noodles or Rice: Turn this side dish into a main course by tossing the stir-fried cabbage with cooked rice or noodles.
- Heat: Stir in sriracha, crushed red pepper flakes, or chili oil.
Serving Ideas
This easy cabbage stir fry recipe works with everything from Asian-style takeout dishes to simple proteins. Pair it with steamed Jasmine rice, fried rice, or lo mein for a quick meal, or serve it alongside your favorite chicken, shrimp, or salmon.
Other great pairings include:
Storage Tips
- Refrigerate: Store leftovers in an air-tight container for up to 3-4 days.
- Freezing: Cool completely, then freeze for up to 2-3 months. Remove as much air as possible before sealing.Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat 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. Only reheat leftovers once.
Frequently Asked Questions
Yes. You’ll need 1-2 bags, or about 6 cups total. Note that the texture may vary slightly since pre-shredded cabbage isn’t always uniform.
Yes! Napa cabbage and bok choy are both great alternatives. Napa cabbage has softer leaves and a subtle peppery flavor, so it will cook down more quickly. Bok choy has tender greens with crunchy stems, which means you may want to add the stems a couple of minutes before the leafy parts so everything cooks evenly.
More Stir Fry Recipes
Cabbage Stir-Fry Recipe
Ingredients
- ¼ cup soy sauce, use tamari or coconut aminos for gluten-free option
- 1 tablespoon brown sugar
- 1 tablespoon Mirin, Japanese cooking wine
- ½ teaspoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 tablespoon vegetable oil
- 6 cups green cabbage, shredded (or Napa cabbage or Bok choy)
Instructions
- Make the sauce: Whisk together the soy sauce, brown sugar, mirin, sesame oil, garlic, and ginger in a small bowl. Set aside.
- Cook the cabbage: Heat the vegetable oil in a large wok skillet over high heat. Add the shredded cabbage and stir-fry for 5 minutes, stirring often.
- Add the sauce: Pour the sauce over the cabbage and continue cooking for 2-3 minutes, until the cabbage is softened and the sauce has reduced.
- Serve: Remove from heat and garnish with sliced green onions and sesame seeds, if desired.
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 or coconut aminos to make this stir-fry recipe gluten-free.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!