In which an old ingredient learns new tricks: Cabbage Stir Fry. Thinly sliced cabbage sautéed with ground chicken (or with beef) and carrots in a light and flavorful Chinese-inspired stir fry sauce, this quick, healthy dinner will have you rethinking the possibilities of our friend, Mr. C.
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Although cabbage is a common ingredient in Asian main dishes (both vegetarian and meat-based), the idea of using cabbage to make a healthy stir fry didn’t occur to me until recently.
I usually think of cabbage as an “on-the-side” situation.
Sautéed Cabbage. Cabbage Steaks. Asian Cabbage Salad. Fried Cabbage.
All are tasty, but none are a traditional main event.
Cabbage’s long shelf life (it can last several weeks in the refrigerator) and budget-friendly price tag have made it a popular ingredient in our home as of late, so I decided to see what more I could do with it.
From Cabbage Soup to this Cabbage and Rice Skillet, cabbage has been delicious as of late.
The next time your tummy tells you “ME HUNGRY, MUST EAT NOW!” this stir fry is the cabbage recipe for you!
A Delicious Way to Cook Cabbage
If you’ve found cabbage suspect up until this point, cabbage stir fry will make a believer out of you.
- While raw cabbage can be bitter, when sautéed as it is in this stir fry recipe, it becomes caramelized, lightly sweet, and tender. You’ll hardly recognize it.
- Low carb lovers especially will rejoice. Twirled on a fork, the thin strands of cabbage reminded me of noodles.
In fact, by my second serving, I skipped the rice I’d planned to serve with the stir fry entirely. The stir fry cabbage is entirely satisfying on its own.
A Special Ingredient to Elevate Your Cabbage Stir Fry
Our kitchen is no stranger to clean-out-the-fridge stir fry situations—Teriyaki Chicken Stir Fry, Tofu Stir Fry, and Easy Chicken Stir Fry with Vegetables and Mandarin Oranges are but three of many.
What makes this recipe special (other than its namesake addition of cabbage) is a new spice I’ve never used in a stir fry before but that sets it apart: ground cloves.
Now, it might sound like I just opened my spice cabinet, closed my eyes, and grabbed the first container within reach, but there’s a method to my madness.
- Cloves are a key ingredient in Chinese five spice powder.
- Since Chinese five spice is a lesser-stocked ingredient in many U.S. homes, I wanted to see if I could create a stir fry with its subtle, warm effect, without asking you to purchase a new spice you might only use once or twice a year.
If you do own Chinese five spice powder, by all means feel free to use it here.
If you were looking for an excuse to buy it, this cabbage stir fry is a good one. (Use about 1 teaspoon and omit the cloves).
And if neither of the above applies to you, use ground cloves. You’ll be pleased with the results.
Two Asian pantry staple ingredients I do insist you buy are low sodium soy sauce (or gluten free tamari or coconut aminos for our Paleo friends) and rice vinegar.
These two, along with fresh garlic and ginger, will open you to just about every one of the healthy stir fry recipes you can find here.
How to Make Cabbage Stir Fry
This recipe calls for basic green cabbage, which is inexpensive and widely available. It looks like a large orb and has wide, pale green leaves.
- This recipe would also work with red cabbage (no changes to the recipe needed).
- If you are looking for something to do with Chinese cabbage (also called Napa cabbage) you can use it to make stir fry. Not that since it is more tender, it will cook more quickly.
The Ingredients
- Ground Chicken. I chose to use ground chicken in this recipe, since it’s lean and versatile. In addition to chicken, beef and pork go well cabbage, so feel free to swap out the ground chicken for a lean version of one of these or for ground turkey. If you’ve got ground beef to use up, check out Ground Beef Dinner Ideas.
- Cabbage. The unexpected stir fry star! Once cooked, the cabbage is delightfully tender and coated in the rich flavors of the sauce and spices. Cabbage also brings oodles of Vitamin-C and potassium to the dish (read more about cabbage here).
- Carrots. An easy and healthy way to bring color to the stir fry. Carrots are rich in Vitamin-A and fiber (see more health benefits of carrots here).
- Ground Cloves. My sneaky spice addition that adds warmth to the dish.
- Garlic + Ginger. Essentials for the best stir fry flavor (just ask Sweet and Sour Chicken).
- Red Pepper Flakes. For a pinch of spice. If you prefer less spice in your stir fry, you can scale it back.
- Stir Fry Sauce. Soy sauce, maple syrup, and rice vinegar coat every ingredient in a rich blend of umami/sweet flavors. It will keep you coming back for more (and more!).
- Green Onions + Cilantro. For a finishing touch of freshness.
The Ingredients
- Add the garlic, ginger, and spices to one bowl, and add the stir fry sauce ingredients to another.
- Cut the cabbage (check out the section below for tips on how to cut cabbage for stir fries).
- Brown the chicken, stirring in part of the soy sauce.
- Saute the cabbage and carrots.
- Pour in the sauce ingredients, cover, and cook until the cabbage is wilted.
- Add the green onion, cilantro, and chicken. ENJOY!
How to Cut Cabbage for Stir Fry
To make sure that the cabbage is tender and caramelizes in your stir fry, the key is to slice it thinly.
- Slice off the stem end of the cabbage head so that you have a sturdy base.
- Cut the cabbage in half starting from the top and working towards the bottom, cut end.
- Lay the cut side down on the cutting board so that its flat surface is touching the board.
- Cut each piece in half again.
- Turn each resulting quarter piece crosswise, and cut it into thin strips (about 1/8-inch thick). The strips are ready to be used in the stir fry!
Cabbage Stir Fry Storage Tips
- To Store. Cabbage stir fry can be stored in an airtight storage container in the refrigerator for up to 4 days.
- To Reheat. Gently rewarm stir fry in a large skillet or wok on the stovetop over medium-low heat. Add a splash of rice vinegar to perk the cabbage back up.
- To Freeze. Leftovers can be frozen in an airtight, freezer-safe storage container for up to 3 months. The cabbage texture may change a bit, but the flavors will still be tasty.
What to Serve with Cabbage Stir Fry
While this recipe is delicious served on its own, here are a few ideas of what you could serve with it:
- Rice. A side of brown rice (Instant Pot Brown Rice is an easy way to cook it), white, or Cauliflower Fried Rice would be delicious with this stir fry.
- Noodles. Try it with brown rice noodles for a tasty, filling meal.
- Veggies. Take your vegetable servings up a notch with a side of Roasted Frozen Broccoli or Roasted Cauliflower.
More Healthy Stir Fry Recipes
When you need a fast, healthy dinner, try one of these stir fries.
Recommended Tools to Make Cabbage Stir Fry
- Sharp Chef’s Knife. A sharp, high-quality knife makes cutting cabbage a lot easier.
- Non-Slip Cutting Board. My favorite! It won’t slip out from under you while you’re chopping.
- Wok. Perfect for cooking stir fries.
This super tasty stir fry was such a hit, I’m wondering what other ways I should be cooking with cabbage
If you have any favorite ways to use it in addition to stir fry, I’d love to hear about them below.
And if you try this cabbage stir fry with chicken (or any other protein), please leave a comment below to let me know how it turned out for you!
Your comments and ratings mean so much to me and are helpful to others too.
Frequently Asked Questions
Napa cabbage is most often used in stir fry recipes, but you can use green cabbage or red cabbage in stir fries as well. This recipe calls for green cabbage, which is easy to find and has a long shelf life.
Green cabbage and red cabbage should be cored and cut into very thin ribbons (see photos above for details). To cut Napa cabbage for stir fry, slice the stems in 1 to 2-inch pieces at a 45-degree angle; the angle enables the cabbage to absorb more of the sauce.
Cabbage has many benefits that are good for your health. It’s high in antioxidants, which can help with inflammation, fiber which supports digestion and keeps you full, and many vitamins including vitamin C and vitamin K.
Cabbage Stir Fry
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Ingredients
- 5 cloves minced garlic about 1 1/2 tablespoons
- 2 tablespoons minced fresh ginger
- ½ teaspoon red pepper flakes if highly sensitive to spice, reduce to 1/4 teaspoon
- ¼ teaspoon ground cloves
- 4 tablespoons low sodium soy sauce divided, plus additional 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 lean ground beef, ground pork, or ground 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—omit to make low carb; I love this stir fry on its own!)
Instructions
- In a small bowl, combine the garlic, ginger, red pepper flakes and cloves. In a separate bowl, combine 2 tablespoons of the soy sauce, the rice vinegar, and the maple syrup. Keep both close by.
- Cut the stem end off of the cabbage. Next, cut it in half from the top of the cabbage down through the stem. Place the flat, cut side against the surface of your cutting board, then each half into quarters (again, from the top down towards the stem). Turn each quarter crosswise, then cut into thin, 1/8-inch strips. Keep handy (I like to pile my cut cabbage into a bowl as I go).
- Heat a large, deep skillet, Dutch oven, or wok with a tight-fitting lid over medium-high heat. Add 1 tablespoon of the oil. Once hot and shimmering, add the chicken. Cook, breaking up the meat. Stir in the remaining 2 tablespoons soy sauce. Continue cooking until the meat is fully cooked through and any liquid that has collected in the pan has mostly cooked off, about 5 minutes. Transfer to a plate or bowl. Make sure you have the skillet lid handy.
- Add the remaining 1 tablespoon oil to the skillet. Add the cabbage and carrots. Cook for 2 minutes, stirring occasionally, until the cabbage is just starting to wilt.
- Add the soy sauce mixture and spice mixture. Cover the skillet and cook over high heat for one minute, until the cabbage is completely wilted but isn’t mushy.
- Uncover, and stir in the green onion, cilantro, and reserved chicken. Let cook 30 additional seconds. The cabbage should be crisp tender (if it’s not, cook it a bit longer). Serve hot with rice or noodles and an extra dash of soy sauce as desired.
Video
Notes
- TO STORE: Cabbage stir fry can be stored in an airtight storage container in the refrigerator for up to 4 days.
- TO REHEAT: Gently rewarm stir fry in a large skillet or wok on the stovetop over medium-low heat. Add a splash of rice vinegar to perk the cabbage back up.
- TO FREEZE: Leftovers can be frozen in an airtight freezer-safe storage container for up to 3 months. The cabbage texture may change a bit, but the flavors will still be tasty.
Nutrition
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Cabbage is affordable, nutritious, and can be used in a wide range of recipes.
This was great! Recipe came together quickly. We used shrimp for the protein. Will be making this again!
Was cooking while the neighbor guys were at our house and they were all sad they weren’t staying for dinner! Need to double for them sometime to try!
Thanks for a great recipe!
Great to hear, thank you Shannon!
the recipe was good, but it doesn’t tell you when to add the garlic mixture; this step is omitted entirely. Also I needed to cook my (red) cabbage a lot longer. But otherwise it was great!
Hi Katie, glad you enjoyed it. It’s in Step 5 where it says add the soy sauce and spice mixture. Hope this helps!
oh sorry! i thought that was referring just to the soy sauce bowl. Idon’t think of ginger and garlic as spices, whoops. Can I ask why the two collections are separated?
Hi Katie, the only thing that is separated is 2 tablespoons of soy sauce that you’ll add at the end to elevate the flavor profile. Enjoy!
In step 5 it says to add the “soy sauce and spice mixture”, suggesting they are to be mixed together, but in step 1 it says to keep them separate: “In a small bowl, combine the garlic, ginger, red pepper flakes and cloves. In a separate bowl, combine 2 tablespoons of the soy sauce, the rice vinegar, and the maple syrup.”
What have I missed?
Hi Elaine, you are not missing anything. You’ll add the soy sauce mixture and the spice mixture in at Step 5. We’ll update the wording so it isn’t confusing. Hope this helps!
The next time I make this i will completely leave out the ground clove. Completely took over the dish… that’s all I tasted
Thanks for the feedback, Cori, Yes, you can omit it for your personal taste. Hope this helps!
Really good! Just a comment about printing it…..in the future please don’t underline any of the ingredients, as they won’t print – at least that was the case for me. Not sure why only 3 of the ingredients were. underlined, which doesn’t make any sense.
Hi Anne, I’m sorry to hear you are having an issue with printing. We’ve tested it and can not replicate the issue. Could you send us screenshots via email of what you are seeing? hello@wellplated.com Also the words that we have underlined are linking to products that we get questions about when readers are looking for recommendations on what we like to use.
Added avocado, soft boiled egg, chili onion crisp and chopped cashews. Delish!
Yum! Thanks Emily!
I used ground beef and ground turkey, this was yummy! I will definitely put this in the rotation!
thanks
Great to hear, thank you lakeatia!
My kid who doesn’t like cabbage specifically told me he quite liked this dish, as did the rest of the family. I liked that it was easy to modify for both meat eaters and vegetarians, as the veggies are cooked separately from the protein. I roasted seasoned chickpeas, cashews and pumpkin seeds for the vegetarian protein. I’m not a big fan of ground turkey, but I used it and found that the soy sauce used during sauteeing the turkey helped deepen the flavor nicely. The flavor profile overall was great.
I really appreciate the use of volume and weight measurements in the recipe. Thank you!
So glad to hear you enjoyed it, Elaine! Thank you!
I thought cloves in a stir fry sounded weird, but I gave it a shot. Nope. I ended up throwing it out, nobody in my family liked it.
I’m sorry to hear the recipe wasn’t to your taste, David. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
Hi David, each piece of garlic is called a clove of garlic. Cloves are a completely different spice that would taste gross in this. Hope that helps!
I grew cabbage and tried this recipe. It’s a keeper. I loved it !! I used dry ginger since I didn’t have fresh. I used pancake syrup since I didn’t have real maple syrup. I know it’s not the same but I assumed it’s the sugar that’s needed here. Maple would be much better I’m sure. I used ground pork since that’s what I had. But even with these switches it was good and following the exact recipe would be even better. 👌
Glad to hear you enjoyed it, Linda! Thank you!
I enjoyed this. I’m doing a diet so this was ideal.
Great to hear, thank you Martin!
Sorry, am I missing something? I don’t see any measurements.
Hi Carmen! The recipe is in the recipe card, right above the area where you commented. You can click the “jump to recipe” button at the top of the screen to get you to it faster. Hope this helps!
If you’re not crazy about perfume-y tastes in a savory dish would recommend less or no cloves. Other than that it was a great and thorough recipe. In the future I will remake and omit cloves!
Hi Gabby! We enjoy the flavor the cloves add but you can definitely leave them out if you’d prefer! Thanks for the feedback!
This is the bomb!! I made it with ground turkey. My son and I loved it. So so good!! And healthy! Thank You!
Thank you Andrea!
Hi Erin. Thank you for sharing the recipe. This was delicious. It’s flavorful, light and colorful. I sub the peppers flakes for 1/8 of cayenne pepper and double the soy sauce, rice vinegar and maple syrup (we just like more sauce). We had plenty for a family of 5. We’ll make it again.
Great to hear, Maria! Thank you!
Loved it, did not add the rice or noodles to keep the carb level down. Will make again and perhaps add quinoa. Cloves is the ticket!!!
So glad to hear you enjoyed it, Ginny! Thank you!
Wonderful family recipe! Delicious, easy and budget friendly. Love it!
So glad to hear, Tulla!