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.
ServingSuggestions:Cooked Chicken, Beef, Pork Chops, Corn Beef, 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 and aromatics: In a large sauté pan over medium heat, melt the butter with the oil. Add the onion and increase the heat to medium-high. Stir-fry the onions until they are almost softened, about 3 minutes. Then, add the garlic and ginger to the pan, along with the white/light green parts of the scallions. Cook the onion mixture, stirring constantly, until fragrant about 1 minute.
Add cabbage and 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 stir fry 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.
Adjust to 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 cabbage stir fry: Garnish the top of your stir fried cabbage with optional toppings and serve hot. Enjoy!
Notes
Varieties of cabbage: 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.
To thinly slice cabbage into 1/2 - 1 inch pieces: 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.
Pan for best results: For the best results, I recommend using a wok or large cast-iron skillet for stir fry recipes.
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.
Nutritional information is an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.