This Cabbage Stir-Fry Recipe is an easy and delicious side dish, and it takes just a few minutes to make. You can also add a protein to it to make a complete meal.

I first had this type of cabbage stir-fry at one of our favourite Japanese restaurants. The main course was a teriyaki hot plate, and the cabbage stir fry was the base of the teriyaki. I loved the cabbage stir fry even more than the chicken teriyaki. It inspired me to create this recipe, and, I now make it on a regular basis. 

Why Cabbage in a Stir-Fry?

When cooked, cabbage is mild tasting and a little sweet. It makes a delicious substitute for noodles if you are cutting down on carbs, or are gluten sensitive. Because cabbage is mild tasting, it doesn’t overpower the delicate stir fry seasonings in this dish. Its sweetness eliminates the need for sugar or other sweeteners that are often added to stirfries. 

Is Cabbage Good For You?

Cabbage is a very nutritious vegetable. This cruciferous vegetable is part of the Brassica family, which includes, broccoli, kale, brussels sprouts, and cauliflower. Why is cabbage so nutritious? First, cabbage is high in fibre, both soluble fibre, and insoluble fibre, both of which help to keep your digestive system happy. Secondly, it contains powerful antioxidants to help fight chronic inflammation. Finally, cabbage is very high in Vitamin K, Vitamin C, and many important minerals.

Here’s more in-depth information about why you should eat more cabbage: The Health Benefits of Cabbage

What Kind of Cabbage is Best For This Cabbage Stir Fry Recipe?

I used green cabbage in this cabbage stir fry, and it worked great and was delicious. I also often use napa cabbage (also called Chinese cabbage). You can also make this recipe with red cabbage or savoy cabbage. All of the different cabbage varieties can be used interchangeably in recipes.

What Other Ways Can You Cook With Cabbage?

Cabbage is a versatile and useful vegetable to have on hand. Besides a stir-fry, you can make soup: like this Beet Soup Recipe – Ukrainian Borscht, or Purple Cabbage Soup Recipe. You can stuff it: Slow Cooker Cabbage Rolls Or make a salad: Fennel Cabbage Slaw You can also braise it: Slow Cooker Red Cabbage Apple Braise You can even pickle it: Quick Pickled Red Cabbage

Buying Cabbage

Choose a cabbage that feels heavy for its size and has no spots or blemishes. It should be bright green, with crisp looking, tightly packed leaves. Some cabbages are huge, so you may need to plan for more than one meal using cabbage. (See ideas above)

How to Store Cabbage

Store your uncut cabbage in the crisper drawer of your fridge. Partial heads should be tightly wrapped in plastic wrap. Your cabbage will keep for up to 2 weeks. Uncooked shredded or sliced cabbage can be stored in a ziplock bag for up to a week. 

You can freeze raw cabbage, too. To freeze, cut the cabbage into wedges. Blanch the wedges by plunging them into boiling water for two minutes, then immediately plunge them into ice water. When the wedges are cool, remove them from the water and shake off excess water, patting dry with paper towels. Flash freeze the wedges on a baking pan, then transfer the frozen wedges to freezer bags, seal, and return to the freezer for up to 4 months.

Print Recipe

5 from 6 votes

Cabbage Stir-Fry Recipe

Cabbage Stir-Fry with Carrots and Bean Sprouts is a delicious and healthy Asian style side dish that takes just a few minutes to make.

Prep Time5 mins

Cook Time6 mins

Total Time11 mins

Course: Side Dish

Cuisine: Asian, Chinese, Japanese

Keyword: cabbage, stir-fry

Servings: 4

Calories: 105kcal

Author: Colleen

Ingredients

• 1 tbsp vegetable oil
• 1 small onion thinly sliced
• 2 cloves garlic minced
• 1 tbsp ginger minced
• 1 carrot cut into match sticks
• 1/2 small head of cabbage thinly sliced
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 cup mung bean sprouts
• sriracha or sambal hot sauce for serving

Instructions

• Heat the vegetable oil in a wok, or a large skillet over medium-high heat
• Add the onion, garlic, ginger, and carrot and cook, stirring, until onions are softened, about 1 minute
• Add the cabbage, and cook, stirring, until cabbage starts to wilt about 2 minutes
• Stir in the soy sauce, rice vinegar, and sesame oil.
• Cook until cabbage is wilted, about 3 minutes
• Remove from heat and add the bean sprouts, tossing to combine
• Serve with hot sauce on the side

Notes

This recipe is gluten-free if you use gluten-free soy sauce, or tamari

If you prefer, you can add red chili flakes during the cooking process, and skip the hot sauce.

Adding a protein to this recipe takes it from a side dish to a complete meal. There are two options for this:

1- Add previously cooked tofu, shrimp, chicken, or beef after stirring in the soy sauce to give it time to heat through.

2- Saute tofu, shrimp, chicken or beef before continuing with the recipe.

Nutrition

Serving: 1g | Calories: 105kcal | Carbohydrates: 14g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Sodium: 788mg | Potassium: 349mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2659IU | Vitamin C: 48mg | Calcium: 66mg | Iron: 1mg