Stir Fried Cabbage Recipe
This Stir-Fried Cabbage is SO delicious and incredibly easy to make! Flavored with garlic, ginger, soy sauce and sesame oil, this flavorful dish is ready in 10 minutes or less! You can serve this stir fry as a healthy side dish, or add beef, pork, chicken, fish and even tofu for a fast weeknight meal!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Servings: 6
Calories: 78kcal
Equipment
- Small Mixing Bowl or Liquid Measuring Cup
- Wok or Cast-Iron Skillet
Ingredients
- 1 TBS EACH: Unsalted Butter & Neutral Oil (Peanut, Vegetable or Grapeseed)
- 2-3 Cloves Garlic – peeled & finely diced
- 2 teaspoons Fresh Ginger – grated (or 1 teaspoon Ginger Powder)
- 1 small Head Cabbage – thinly sliced (about 2 pounds) (SEE NOTES)
- 1 small Yellow Onion – thinly sliced
- 2 large Carrots – peeled & shredded
- 3 large Scallions – sliced; white/light green part and dark parts separated
- Kosher Salt & Pepper
Sauce:
- 2 TBS Reduced Sodium Soy Sauce
- 1 TBS EACH: Honey & Rice Vinegar
- 1 ½ tsp Mirin
- ¼ tsp Toasted Sesame Oil
- 1/8 - ¼ tsp Crushed Red Pepper Flakes – or more to taste
Garnish: Sesame Seeds and Crushed Peanuts, Chopped Cilantro, Lime Wedges, Sriracha
Serving: Cooked Chicken, Beef, Pork, Tofu or Eggs
Instructions
- Make the sauce: In a small bowl or liquid measuring cup, combine all the ingredients from the sauce list. Whisk well to thoroughly combine. Set aside.
- Stir-fry onions & aromatics: In a large sauté pan over medium-high heat, melt the butter with the oil. Add the onion and stir-fry until almost softened, about 3 minutes. Add the garlic and ginger to the pan along with the white/light green parts of the scallions. Cook, stirring, until fragrant about 1 minute.
- Add cabbage & carrots: Increase the heat to high and immediately add the cabbage and carrots to the pan and stir well. Let the cabbage cook for 1 minute undisturbed (you want the cabbage to slightly char). Stir and toss the mixture well and then allow to cook undisturbed for another 1 minute. Toss rapidly and continue to cook, stir-frying, for 1 minute.
- Add sauce: Add the sauce to the pan and toss well so everything is coated. Cook until the cabbage is just tender and softened, about 1 minute.
- Taste: Remove from heat and stir in the dark green parts of the scallions. Taste and adjust for seasoning with salt, pepper, fresh lime juice and/or sriracha. Transfer to a serving plate.
- Serve: Top with optional garnishes and serve hot. Enjoy!
Notes
- To thinly slice cabbage: Place the cabbage on a clean work surface. Cut the cabbage in half down through the stem. Place the cabbage cut side down and cut down through the stem into quarters. Cut out the core by cutting an upside down ‘V’ shape into the cabbage around the core. Remove the core from each half and discard. Place the cabbage cut side down and slice lengthwise as thinly as possible, as if you were making a coleslaw mix.
- You can Napa (shown here), Savoy, Green or Purple Cabbage. Napa and savoy cabbage can be used interchangeably, however green or purple cabbage will take longer to cook. If you use green or purple cabbage, stir fry the cabbage in step 3 until it is almost just tender. Then add the sauce and stir fry 1 minute.
- For best results: Use a wok or cast-iron skillet.
- Do not salt the dish until the very end, right before serving. Salt pulls water out of the cabbage, so wait to add salt until you are ready to serve.
- Vegan Option: Replace butter with equal amount of neutral oil. Replace honey with agave or vegan honey alternative.
- Gluten-free option: Replace soy sauce with coconut aminos or tamari. Replace rice vinegar with equal amount of apple cider vinegar. Note: Always be sure to read product labels to ensure the particular brand is gluten-free.
Nutrition
Calories: 78kcal | Carbohydrates: 13g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 221mg | Potassium: 495mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4669IU | Vitamin C: 45mg | Calcium: 137mg | Iron: 1mg