Cabbage Stir Fry

Cabbage takes center stage in this comforting stir-fry that transforms an ordinary head of cabbage into a savory, satisfying meal. The combination of tender-crisp vegetables and seasoned ground meat creates a perfect balance of textures, while the aromatic Asian-inspired sauce infuses every bite with deep, complex flavors. This dish has become my reliable weeknight savior, delivering restaurant-quality taste with minimal fuss.

Last week, I made this for my family using ground chicken, and my daughter, who typically pushes vegetables around her plate, asked for seconds. The secret was letting the cabbage develop those lovely browned edges that add such wonderful depth to the dish.

Essential Ingredients

• Cabbage: Choose a fresh, heavy head with crisp leaves. Green cabbage offers the perfect balance of sweetness and crunch, though Napa cabbage creates a more delicate dish.
• Ground Meat: I prefer chicken for its light flavor, but turkey, pork, or beef work beautifully. Look for lean ground meat that's at least 90% lean.
• Fresh Ginger: Skip the powdered version; fresh ginger adds bright, zesty notes that really elevate the dish.
• Garlic: Fresh cloves provide the best flavor foundation. Choose firm bulbs without any sprouting.
• Soy Sauce: Use regular or low-sodium; the brand matters here. I recommend naturally brewed varieties for their depth of flavor.
• Rice Vinegar: Adds essential brightness. Look for unseasoned rice vinegar to control the seasoning yourself.
• Ground Cloves: This unexpected spice adds warmth and complexity. Choose fresh, aromatic powder for the best results.

Pin it

Detailed Cooking Instructions

Vegetable Preparation

Quarter your cabbage and remove the tough core. Slice each quarter into thin, uniform strips (about 1/8 inch) - consistency is key for even cooking. Peel and julienne carrots into matchstick-sized pieces. Mince garlic and ginger finely - I prefer using a microplane for the ginger. Slice green onions diagonally, separating white and green parts.

Sauce Making

In a small bowl, whisk together soy sauce, rice vinegar, and maple syrup. Add minced garlic, grated ginger, and ground cloves. Taste and adjust seasonings - the sauce should be well-balanced between salty and sweet. Let sit for 5 minutes to allow flavors to meld.

Cooking the Protein

Heat your wok or large skillet over medium-high heat until very hot. Add a tablespoon of oil and swirl to coat. Add ground meat, breaking it into small pieces. Cook until nicely browned and slightly crispy, about 5-7 minutes. Remove meat to a plate, leaving any flavorful bits in the pan.

Vegetable Stir-Frying

In the same pan, add another tablespoon of oil if needed. Add white parts of green onions, stir-frying for 30 seconds. Add cabbage in batches, allowing each addition to wilt slightly. Keep stirring and tossing - this prevents burning and promotes even cooking. Add carrots when cabbage is halfway done.

Final Assembly

Return cooked meat to the pan. Pour sauce around the edges of the pan (this helps it caramelize). Toss everything together until well combined. Cover and cook for 2-3 minutes until cabbage reaches desired tenderness. Finish with green onion tops and fresh cilantro.

I discovered the magic of stir-fried cabbage during my college years when I was looking for budget-friendly, nutritious meals. The humble cabbage has since become a staple in my kitchen, especially this version that reminds me of my favorite Chinese restaurant's specialties.

Sauce Variations

The basic sauce recipe can be customized to your taste. Sometimes I add a spoonful of oyster sauce for extra umami, or a dash of sesame oil for nuttiness. The key is balancing the salty, sweet, and acidic elements to complement the natural sweetness of the cabbage.

Texture Mastery

The secret to great stir-fry lies in managing temperatures and timing. Start with a very hot pan to get those appealing caramelized edges, then reduce heat slightly to prevent burning. The cabbage should retain some crispness while being tender enough to easily pierce with a fork.

Complete Meal Planning

While delicious on its own, this stir-fry pairs beautifully with steamed rice or noodles. I often make extra sauce to spoon over the rice, and sometimes add a fried egg on top for an extra protein boost.

This stir-fry has become more than just a quick weeknight meal in my kitchen - it's a reminder that simple ingredients, treated with care and attention, can create something truly special. Whether made with chicken, beef, or even tofu, it never fails to satisfy both the need for speed and the desire for a delicious, nutritious meal.

Pin it

Frequently Asked Questions

→ Can I use different types of meat in this stir fry?

Yes, you can use ground chicken, beef, pork, or turkey in this recipe with equally delicious results.

→ How long does cabbage stir fry keep in the fridge?

The stir fry can be stored in an airtight container in the refrigerator for up to 4 days.

→ Is this recipe low carb?

Yes, the stir fry itself is low carb. Simply skip the optional rice or noodles to keep it carb-friendly.

→ Can I make this stir fry less spicy?

You can reduce the red pepper flakes to 1/4 teaspoon or omit them entirely if you're sensitive to spice.

→ Can I freeze leftover cabbage stir fry?

Yes, you can freeze it for up to 3 months, though the cabbage texture may change slightly when thawed.