You know those nights when you need dinner on the table fast, but you’re tired of the same old pasta or frozen pizza? That’s when my cabbage stir fry swoops in to save the day! This recipe has been my go-to for years – ever since my college days when I’d whip it up in my tiny apartment kitchen between classes. What I love most is how forgiving it is. Forget fancy knife skills or perfect timing – this dish comes together in about 25 minutes with whatever veggies and protein you have on hand.
The magic happens when crisp cabbage meets that savory-sweet sauce with just the right kick of spice. My kids actually eat their vegetables when I make this (shocking, I know!), and my husband always goes back for seconds. Whether you’re cooking for one or feeding a crowd, this cabbage stir fry adapts beautifully. It’s healthy comfort food that doesn’t taste like “health food” – just pure, delicious flavor in every bite.
Table of Contents
Table of Contents
Why You’ll Love This Cabbage Stir Fry
This isn’t just another stir fry recipe – it’s the one you’ll keep coming back to because it checks all the boxes. Trust me, once you taste that perfect crunch of cabbage with the savory-sweet sauce, you’ll understand why it’s become my family’s most-requested weeknight meal.
Quick and Easy Weeknight Meal
From chopping to serving, we’re talking 25 minutes flat. I’ve made this half-asleep after long work days, and it still turns out amazing. The sauce comes together in one bowl while the cabbage cooks – no fancy techniques required!
Packed with Fresh Vegetables
That gorgeous green cabbage isn’t just filler – it becomes sweet and tender while keeping that satisfying crunch. Combined with bright carrots and green onions, you’re getting serious veggie power without even trying.
Customizable Protein Options
Ground chicken is my go-to, but this recipe bends to whatever you’ve got. I’ve used turkey, pork, even crumbled tofu when my vegetarian friends come over. The flavors adapt beautifully while keeping that perfect texture balance. If you are looking for other quick chicken ideas, check out my firecracker ground chicken recipe.
Ingredients for Cabbage Stir Fry
Okay, let’s talk ingredients – because the magic starts here! I’ve made this stir fry dozens of times, and I’ve learned exactly what makes it sing. First, don’t skip the fresh aromatics – that garlic and ginger combo is everything. I always keep a knob of ginger in my freezer (game changer – it grates perfectly when frozen!).
Here’s what you’ll need:
- 5 cloves minced garlic (about 1 1/2 tablespoons) – trust me, fresh is best here
- 2 tablespoons minced fresh ginger – peel it with a spoon first!
- ½ teaspoon red pepper flakes (I use heaping – reduce if you’re spice-shy)
- ¼ teaspoon ground cloves – sounds odd, but it adds this warm depth
- 4 tablespoons low sodium soy sauce divided – we’ll use half for the sauce, half for the chicken
- 2 tablespoons rice vinegar – that tangy brightness makes all the difference
- 1 ½ tablespoons pure maple syrup – just enough sweetness to balance everything
- 1 small cabbage (about 1 to 1 1/2 pounds) – look for tight, heavy heads
- 2 tablespoons extra virgin olive oil divided – for that perfect stir-fry sizzle
- 1 pound ground chicken (or whatever protein you fancy)
- 2 cups shredded carrots – I cheat with pre-shredded sometimes, no shame!
- 1 small bunch green onions – sliced thin, whites and greens separated
- ½ cup fresh cilantro – stems and all, they pack flavor
See? Nothing too fancy – just good, fresh stuff that comes together beautifully. Now let’s get cooking!
How to Make Cabbage Stir Fry
Alright, let’s get cooking! This stir fry comes together fast, so I like to have everything prepped and ready to go before I turn on the stove. Don’t worry – even if you’re not perfectly organized (I rarely am!), this recipe is forgiving. Just follow these simple steps:
Step 1: Prepare the Sauces and Spices
First, grab two small bowls – this is where the flavor magic happens! In one bowl, mix together your minced garlic, ginger, red pepper flakes, and ground cloves. This aromatic blend will give your stir fry that incredible depth. In the second bowl, whisk together 2 tablespoons of soy sauce, rice vinegar, and maple syrup. Set both aside – we’ll use them soon!
Step 2: Cook the Ground Chicken
Heat 1 tablespoon of oil in your largest skillet over medium-high heat. When it shimmers, add your ground chicken, breaking it apart with a wooden spoon as it cooks. After about 2 minutes, stir in the remaining 2 tablespoons of soy sauce. Keep cooking until the chicken is no longer pink – about 5 minutes total. Transfer it to a clean plate and wipe out the skillet (a quick wipe is fine – no need to be perfect).
Step 3: Stir-Fry the Vegetables
Add the remaining oil to your skillet and crank the heat back up to medium-high. Toss in your cabbage and carrots – you’ll hear that satisfying sizzle! Stir constantly for about 2 minutes until the cabbage just starts to wilt but still has plenty of crunch. Now pour in both your prepared bowls – the spice mixture and the sauce. Give everything a good stir, cover the skillet, and let it cook for just 1 minute (set a timer – it’s easy to overcook!).
Step 4: Combine Everything
Uncover your skillet – doesn’t it smell amazing? Now toss in your cooked chicken, green onions, and cilantro. Stir everything together for about 30 seconds just to heat through and let those flavors mingle. Taste and adjust seasoning if needed – sometimes I add an extra splash of soy sauce at this point. And that’s it! Serve it hot over rice or noodles, or enjoy it straight from the pan (no judgment here).
Tips for the Best Cabbage Stir Fry
After making this stir fry more times than I can count, I’ve picked up some tricks that take it from good to “wow!” First – don’t overcook that cabbage! You want it crisp-tender, not mushy. When it starts to wilt but still has some bite, it’s perfect. Second, taste your sauce before adding – sometimes I’ll add an extra splash of rice vinegar if it needs more tang.
Here’s my golden rule: prep everything before heating the pan. Once you start cooking, it goes fast! And if your skillet isn’t big enough for all that cabbage, work in batches – crowded veggies steam instead of stir-fry. Trust me, these little details make all the difference between an okay dinner and one you’ll crave again! You can see more of my kitchen adventures over on Facebook.
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25-Minute Cabbage Stir Fry Recipe – Mom-Approved
A quick and flavorful cabbage stir fry with ground chicken, carrots, and aromatic spices. Perfect for a healthy weeknight meal.
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
- 5 cloves minced garlic (about 1 1/2 tablespoons)
- 2 tablespoons minced fresh ginger
- ½ teaspoon red pepper flakes (reduce to 1/4 teaspoon if sensitive to spice)
- ¼ teaspoon ground cloves
- 4 tablespoons low sodium soy sauce (divided, plus extra to taste)
- 2 tablespoons rice vinegar
- 1 ½ tablespoons pure maple syrup
- 1 small cabbage (about 1 to 1 1/2 pounds)
- 2 tablespoons extra virgin olive oil (divided)
- 1 pound ground chicken (or lean ground beef, pork, or turkey)
- 2 cups shredded carrots (about 10 ounces or 4 medium)
- 1 small bunch green onions (finely chopped, about 6 small)
- ½ cup fresh cilantro leaves and tender stems (chopped)
- Prepared brown rice or brown rice noodles for serving (optional)
Instructions
- Combine garlic, ginger, red pepper flakes, and cloves in a small bowl. In another bowl, mix 2 tablespoons soy sauce, rice vinegar, and maple syrup. Set both aside.
- Cut cabbage into thin, 1/8-inch strips.
- Heat 1 tablespoon oil in a skillet over medium-high heat. Cook chicken, breaking it apart. Stir in remaining 2 tablespoons soy sauce. Cook until done, about 5 minutes. Transfer to a plate.
- Add remaining oil to the skillet. Stir in cabbage and carrots. Cook for 2 minutes until cabbage starts to wilt.
- Add soy sauce mixture and spice mixture. Cover and cook for 1 minute until cabbage wilts but stays crisp.
- Uncover, stir in green onions, cilantro, and cooked chicken. Cook for 30 more seconds. Serve hot with rice or noodles.
Notes
- Adjust spice level by reducing red pepper flakes.
- Use any ground meat or keep it vegetarian by skipping the meat.
- For a low-carb option, skip the rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 60mg
Variations for Cabbage Stir Fry
The beauty of this recipe? You can make it a hundred different ways and it always turns out delicious! When I’m feeling fancy, I’ll swap the chicken for thinly sliced beef – just sear it quickly before adding to the stir fry. My vegetarian friends love when I use extra-firm tofu (press it well first!) or chickpeas for protein.
Don’t be afraid to play with veggies either. Last week I threw in some sliced bell peppers and mushrooms that were about to go bad – best version yet! The key is keeping that cabbage as the star while letting other ingredients shine. Even my picky nephew eats it when I add pineapple chunks (don’t knock it till you try it!). If you are interested in other vegetable-heavy meals, you might enjoy my cabbage soup diet recipe.
Serving Suggestions
Honestly, this cabbage stir fry is so good I’ve eaten it straight from the pan with a fork! But when I want to make it a proper meal, I love serving it over brown rice – the nutty flavor pairs perfectly. My kids go crazy for it with rice noodles, and sometimes I’ll even wrap it in warm tortillas for quick cabbage tacos. The possibilities are endless!
Storage and Reheating
Here’s the best part – this cabbage stir fry makes killer leftovers! Store it in an airtight container in the fridge for up to 4 days. When reheating, I splash in a teaspoon of water and warm it gently in a skillet over medium heat. Microwaving works too, but the veggies stay crisper on the stove. Pro tip: the flavors actually deepen overnight – I swear it tastes even better the next day!
Nutritional Information
Here’s the scoop on what you’re getting in each serving of this cabbage stir fry (based on using ground chicken and without rice): about 280 calories, 22g protein, and a whopping 5g of fiber thanks to all those veggies! Of course, these numbers can shift depending on your exact ingredients – like if you use beef instead of chicken or add extra maple syrup. But no matter how you tweak it, you’re getting a nutrient-packed meal that’s surprisingly light but totally satisfying! If you are interested in other high-protein meals, check out my fajita chicken cottage cheese bake recipe.
Frequently Asked Questions
Q1. Can I use other types of cabbage for this stir fry?
Absolutely! While green cabbage is my go-to for its perfect crunch, I’ve made this with Napa cabbage and savoy cabbage too – just adjust cooking time since they’re more delicate. Red cabbage works beautifully and adds gorgeous color, though it might tint everything purple!
Q2. How can I make this cabbage stir fry less spicy?
Easy fix! Cut the red pepper flakes in half or leave them out entirely. The dish still packs tons of flavor from the garlic, ginger, and cloves. If you’ve already made it too spicy, a squeeze of lime and extra maple syrup helps balance the heat.
Q3. What’s the best substitute for ground chicken?
I’ve used everything from ground turkey to pork with great results. For vegetarian options, crumbled extra-firm tofu or tempeh works wonders – just press it well first. Even cooked chickpeas make a surprisingly delicious protein swap! For another great vegetarian option, see my vegan mac and cheese recipe.
Q4. Can I prep this cabbage stir fry ahead of time?
You bet! I often chop all the veggies and mix the sauce the night before. Just store them separately in the fridge. When dinner time hits, everything comes together in minutes. The cooked stir fry also keeps beautifully for 3-4 days – the flavors actually improve!
Let’s Make This Recipe!
Now that you’ve got all my best tips and tricks, it’s time to grab that skillet and give this cabbage stir fry a whirl! I can’t wait for you to experience how something so simple can taste so incredible. When you make it, snap a pic and tag me – I love seeing your kitchen creations. Happy stir-frying, friends!
