Cabbage Stir Fry

When I’m looking for a healthy, flavorful meal that doesn’t take a lot of time to make, cabbage stir fry is one of my go-to dishes. It’s one of those recipes that makes me feel like I’m eating something light and nutritious, but it’s also filling and satisfying.

The great thing about cabbage stir fry is how versatile it is — you can use whatever vegetables you have in your fridge, add your favorite protein, and the best part? It’s super easy to make!

If you’ve never tried cabbage stir fry before, I promise it’s not only quick but also packed with flavor. The cabbage soaks up all the delicious seasonings, and it’s just the right amount of crunch and tenderness when cooked.

Plus, this stir-fry can be enjoyed as a main dish or a side, depending on what you’re in the mood for. Whether you’re meal prepping for the week or making dinner on a busy night, this dish will definitely become a favorite.

This cabbage stir fry is one of those recipes that comes together so quickly, you’ll wonder why you didn’t start making it sooner!

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What is Cabbage Stir Fry?

Cabbage stir fry is a quick and easy vegetable dish made by cooking thinly sliced cabbage and other veggies in a hot pan with oil, garlic, and flavorful sauces like soy sauce. It’s a common dish in many Asian-inspired meals, but can be made in so many different ways depending on what you have at home.

Some people like it simple with just cabbage and garlic, while others (like me!) love to throw in extras like carrots, peppers, onions, and even a bit of protein like tofu or chicken.

This dish is all about keeping things light, fresh, and easy. It’s great on its own, but also works perfectly as a side dish with rice or noodles. The best part? It only takes about 15 to 20 minutes from start to finish, so it’s perfect for busy weeknights or last-minute meals. Even if you’re new to cooking, this recipe is super beginner-friendly.

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Why You’ll Love It

• Fast and easy to make – You can have dinner on the table in less than 30 minutes!
• Healthy and veggie-packed – Loaded with fiber, vitamins, and good-for-you ingredients.
• Customizable – Add your favorite vegetables or protein to make it your own.
• Budget-friendly – Cabbage is super affordable and lasts a long time in the fridge.
• Delicious and satisfying – Full of flavor and texture without being heavy or greasy.

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Ingredient List

Vegetables

• 1 small head of green cabbage (or ½ large head), thinly sliced
• 1 medium carrot, peeled and julienned
• 1 bell pepper (any color), thinly sliced
• 2 cloves garlic, minced
• 2 green onions, sliced (for garnish)

Sauces & Seasoning

• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon oyster sauce (optional but recommended)
• 1 tablespoon sesame oil (or olive oil)
• 1 pinch red pepper flakes (optional)
• Salt and black pepper to taste

Optional Add-Ins

• 1 cup cooked protein (tofu, chicken, beef, or shrimp)
• 1 teaspoon grated fresh ginger (for extra flavor)

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Ingredient Notes

• Cabbage: Green cabbage works best, but napa or purple cabbage can be used too. Just slice it thinly for even cooking.
• Soy Sauce: I like using low-sodium soy sauce — it gives flavor without being too salty.
• Sesame Oil: Toasted sesame oil adds a delicious nutty flavor — don’t skip it if you have it!
• Oyster Sauce: This adds depth and a slight sweetness to the dish. If you’re vegetarian, you can use a mushroom-based sauce instead.
• Garlic: Fresh garlic is key. It brings out bold flavor in a simple stir-fry like this.
• Red Pepper Flakes: Totally optional, but a tiny pinch adds just the right amount of heat.
• Protein: Great for making this a full meal. Just cook it separately before adding it to the stir fry at the end.

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Kitchen Tools Needed

• Large Skillet or Wok – This is the main tool for stir-frying. I prefer using a non-stick wok because it heats evenly and makes tossing the veggies super easy.
• Sharp Knife – You’ll need this for slicing veggies.
• Cutting Board – I like using a large one so I can prep all the vegetables in one place without making a mess.
• Wooden Spoon or Spatula – Perfect for stirring and flipping the veggies while they cook. A wooden spoon won’t scratch your pan.
• Measuring Spoons – Helpful for getting the sauce amounts just right.
• Garlic Press (Optional) – If you don’t feel like mincing garlic with a knife, a garlic press is a great shortcut I use all the time.
• Peeler or Julienne Tool – For quickly shredding carrots into thin strips. Optional, but a big time-saver.

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Instructions

Step 1: Prep All Your Ingredients

• Start by rinsing all your veggies under cold water.
• Slice the cabbage thinly — it should look like long, skinny ribbons.
• Peel and julienne the carrot into matchstick-sized pieces.
• Slice your bell pepper into thin strips and mince the garlic.
• If you’re using green onions, chop them and set them aside for garnish.
• Get your sauce ingredients (soy sauce, oyster sauce, sesame oil) ready in small bowls so they’re easy to grab.

Pro Tip: Do all your chopping before you start cooking. Stir-fries move fast once the heat is on, and having everything prepped ahead saves stress.

Step 2: Cook Your Protein (If Using)

• If you’re adding protein like tofu, chicken, shrimp, or beef, cook it first.
• Heat a bit of oil in your skillet or wok over medium heat.
• Add your protein and cook until fully done — golden brown for tofu or cooked through for meats.
• Remove from the pan and set aside on a plate.

Pro Tip: Don’t overcrowd the pan when cooking protein. Cook in batches if needed to get a nice sear.

Step 3: Sauté Garlic and Start Stir-Frying

• In the same pan, add the sesame oil and turn the heat to medium-high.
• Once the oil is hot, toss in the minced garlic.
• Stir quickly for 20–30 seconds until the garlic becomes fragrant (don’t let it burn!).

Pro Tip: Garlic burns fast — make sure you’re ready to add the veggies right after!

Step 4: Add the Veggies

• Add the sliced cabbage, carrots, and bell pepper all at once.
• Stir frequently with a wooden spoon or spatula to make sure nothing sticks.
• Cook for 5–7 minutes, or until the cabbage starts to soften but still has a bit of crunch.

Step 5: Add the Sauce and Seasonings

• Pour in the soy sauce and oyster sauce (if using).
• Sprinkle in red pepper flakes if you like a little heat.
• Stir everything well so the veggies are coated evenly in the sauce.
• Taste and adjust with salt and pepper if needed.

Pro Tip: Add a splash of water or veggie broth if the pan gets too dry — this keeps everything from sticking and helps the cabbage steam a little.

Step 6: Finish and Serve

• If you cooked protein earlier, now’s the time to add it back into the pan. Stir everything together for another 1–2 minutes to heat through.
• Turn off the heat and garnish with chopped green onions.
• Serve hot as-is or over steamed rice or noodles.

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Tips and Tricks for Success

• Don’t overcook the veggies: The cabbage should be tender but still have a slight crunch. Overcooking can turn it mushy, so keep an eye on it while stir-frying.
• Prep everything ahead: Stir fries cook quickly, so having all your ingredients ready to go will make the process much smoother.
• Use high heat: A hot pan gives your stir fry that crispy, flavorful texture. Don’t be afraid to turn up the heat (but don’t burn the garlic!).
• Add protein last: If you’re using tofu or meat, add it at the end to prevent overcooking and ensure it stays tender and juicy.
• Adjust the seasoning: Everyone’s taste is different, so feel free to tweak the soy sauce, salt, or pepper levels until it’s just right for you.
• Experiment with veggies: Try adding other vegetables like mushrooms, zucchini, or snow peas for extra flavor and texture.

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Ingredient Substitutions and Variations

• Cabbage: Use napa cabbage, purple cabbage, or even bok choy for a different flavor and texture.
• Soy Sauce: Swap for coconut aminos or tamari for a gluten-free version.
• Oyster Sauce: For a vegetarian version, use mushroom-based oyster sauce or skip it entirely and add a bit more soy sauce.
• Sesame Oil: If you don’t have sesame oil, use olive oil or avocado oil, though the flavor won’t be as rich.
• Vegetables: Add or replace with veggies like broccoli, snap peas, or baby corn for more variety.
• Protein: Swap tofu with chicken, shrimp, or beef for a non-vegetarian option. Alternatively, use tempeh or chickpeas for a plant-based protein.
• Spice it up: If you like it extra spicy, add chili garlic sauce, sriracha, or fresh chili peppers to the stir fry.

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Serving Suggestions

• Over Rice: Serve the cabbage stir fry over a bed of fluffy white or brown rice for a classic and filling meal.
• With Noodles: Pair with cooked noodles, like soba, udon, or rice noodles, for a delicious noodle stir fry.
• On its Own: If you’re looking for a lighter option, enjoy the stir fry on its own as a low-carb meal.
• With a Protein Side: Add grilled chicken, shrimp, or tofu on the side for extra protein and flavor.
• As a Side Dish: This stir fry works great as a side dish to accompany other Asian-inspired meals, like grilled fish, or even a hearty soup.

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Storage and Reheating Instructions

• Storage: Store leftover cabbage stir fry in an airtight container in the fridge for up to 3 days.
• Freezing: You can freeze the stir fry, but it may lose some of its crispness. To freeze, store in a freezer-safe container for up to 1 month.
• Reheating: To reheat, warm in a pan over medium heat for about 5 minutes, stirring occasionally. You can add a splash of water or soy sauce to revive the flavors.
• Microwave: If using a microwave, heat in 30-second intervals, stirring between each, until hot.

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Frequently Asked Questions

How long will the cabbage stir-fry last in the fridge?

Your cabbage stir fry will last up to 3 days in the fridge if stored in an airtight container. Make sure to cool it down before refrigerating to keep it fresh!

Can I make this recipe without soy sauce?

Yes! You can substitute soy sauce with coconut aminos or tamari for a gluten-free version. If you’re avoiding soy, these are great alternatives that still provide that savory, umami flavor.

Can I add other vegetables to the stir-fry?

Absolutely! Feel free to mix in other veggies like mushrooms, zucchini, or snow peas. The beauty of stir-fries is their versatility — use whatever you have on hand.

Is this recipe suitable for meal prep?

Yes! Cabbage stir fry is perfect for meal prepping. Make a big batch and store individual servings in containers for an easy lunch or dinner throughout the week.

Can I use frozen cabbage for stir-fry?

Fresh cabbage is best for this recipe, but if you have frozen cabbage, it will still work. Just be aware that frozen cabbage might be a little softer when cooked, so it won’t have the same crunch.

What can I serve with cabbage stir fry?

You can pair this dish with rice, noodles, or enjoy it on its own for a lighter meal. For extra protein, add grilled chicken, tofu, or shrimp on the side.

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I hope this cabbage stir fry recipe makes your meals a little easier and tastier! If you try it out, let me know how it goes or if you have any more questions. Don’t forget to leave a comment or connect with me on social media — I’d love to hear your thoughts and see your version of this dish!