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
Video
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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.
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
More Cabbage Recipes
Cabbage is affordable, nutritious, and can be used in a wide range of recipes.
Because I am a morning person I like to fix or prep dinner in the morning, clean up and enjoy the evening meal relaxed. This morning I was trying to decide what to fix, with what I had, when I opened my email and by magic you gave me the perfect recipe. So I am off to start what I know will be a five star meal because you never disappointed me once! Thanks for helping to make my life less stressful.
I’m SO happy to hear this, Cheryl! I hope you love the recipe!
Very good, I thought it was easy to make. Thank you.
Only one question, when do you add the ginger,garlic,cloves,and red peppers?
Jim
I’m so excited that you enjoyed this recipe, Jim! You add the spice mixture when you add the soy sauce mixture. Thank you for sharing this kind review!
Update, I fixed this recipe for our evening meal, the only change I made was sub a shallot for the green onion and use grill chicken strips because going to the store for one or two items is in the past. I marinate the cut up strips in part of the sauce to give them more flavor. My husband is very picky, but ate every bit and said it was good….that is a glowing review from him. I took my veggies out before I added the chicken and added a baked potato to my plate. I thought the veggies were really good and a new way to season carrots in the future. I will be making this again. Don’t skip the cloves, really adds flavor.
I’m SO happy that you enjoyed it, Cheryl! Thank you for sharing this kind review!
So easy and delicious! I used 1 tsp. of Chinese 5 spice because I already had and am always looking for a good recipe to use it in. Also kicked up the spice with 2 tsp. of the crushed red pepper and added red bell pepper as well. Served over brown rice noodles and made great leftovers.
I’m so happy that you enjoyed the recipe, Megan! Thank you for sharing this kind review!
Ground cloves? My husband and I both were surprised by that flavor, which overwhelmed a lot of the other ingredients. (I see that others enjoyed the cloves, so we may not be representative.) When I make this again—and I will—I will omit the cloves and see what it’s like. This make a lot of servings for minimal expense and effort.
Hi Eileen, I’m sorry to hear that the cloves weren’t to your tastes. I hope you enjoy the recipe even more next time!
Made this stir fry with lean ground beef and it was super tasty! Just one question. Recipe calls for 4 tablespoons of soy sauce, 2 tablespoons mixed with the rice vinegar/maple syrup and 1 tablespoon added to the chicken. Now I’m just learning to cook and wondering where does that extra tablespoon of soy sauce go? Thanks for developing and posting your recipes, I’ve tried at least 10 of them and they are all yum-tastic and so healthy! I love the way you write your instructions, I never feel lost or uncertain, feels like you are leading me by the hand through the recipe!
I’m so happy that you enjoyed the recipe, Lisa! Thank you for sharing this wonderful review! The extra soy sauce can be used at the very end to add a final pop of flavor.
This is a must-have meal in our family. We make it every 2 weeks, if not less. It is super tasty with some noodles, or as Erin said it, even on its own!
I’m so happy that you’ve enjoyed it, Dorothy! Thank you for sharing this kind review!
Excited to try this out since I have half a head of cabbage left in the fridge! But what could I use instead of rice vinegar? Would normal vinegar work?
Aliya, normal vinegar is VERY strong, so I wouldn’t suggest a swap as it might overpower things. I think you could use a lesser amount of sherry vinegar or try lemon juice.
Can this dish be made with shrimp?
Hi Nancy! I’ve never tried adding shrimp to this recipe, but I think it would be tasty. Shrimp doesn’t take very long to cook, so you may want to add it at the very end. If you decide to play around with it, I’d love to hear how it goes!
Never been a big fan of cabbage in most things but the recipe had good reviews so I thought I would give it a shot. This recipe was easy and delicious. My boyfriend who was skeptical of all the cabbage also loved it. It’s alway great to find a healthy, easy and delicious meal, and bonus this is a great weeknight meal because it’s so fast.
We followed the recipe notes and used Chinese 5 spice in place of the cloves.
I’m so happy that you enjoyed it, Rhi! Thank you for sharing this kind review!
I just made this because I didn’t want half a head of cabbage to go to waste. It’s so delicious and quick! Definitely making it again!
I’m so happy that you enjoyed it, Kikhi! Thank you for sharing this kind review!
Made this dish and my family and I totally loved it!!! It is easy to make and super tasty. I would highly recommend it. If you are looking for no carb or low carbs dinner meals this is it. You don’t really need to add rice or noddles it is perfect just by itself. Thank you so much for sharing this recipe.
I’m so happy that you enjoyed it, Widnelia! Thank you for sharing this kind review!
The cilantro & ginger also pair perfectly with shrimp as your protein. Thanks so much for this easy, healthy recipe! It will be a weekly repeat for me.
I’m so happy that you enjoyed it, Terri! Thank you for sharing this kind review!
So good! We didn’t have any red pepper flakes in the house, so added some siracha to taste at the table. Fabulous!
I’m so happy that you enjoyed the recipe, Brenda! Thank you for sharing this kind review!
The video shows you adding the garlic/ginger mixture, but am I missing it in the actual recipe? I threw it in and it worked just fine, though! This is a great recipe. We like it with beef and pork, which we have in abundance.
My husband is not one for spiciness, so the first time I made it I cut back the red pepper flakes. Second time I made it I added it back in, and we liked the very subtle heat. It is not overly spicy at all! And, tonight we had leftovers from yesterday and they were beyond delicious. Don’t ask me why, but I threw in a bit of oyster sauce, which it probably didn’t need, but I am always experimenting. Love all your stir fry recipes.
Hi Barb! It’s in Step 5 where is says, “Add the soy sauce and spice mixture. Cover the skillet and cook over high heat for one minute, until the cabbage is completely wilted but isn’t mushy.” So glad you enjoyed it! Thank you for this kind review!
Delicious recipe! I added more veggies too but that sauce was so amazing! Thank you for the new stir-fry dish!
Hi Janice! So glad you enjoyed this dish! Thank you for this kind review!
Just wow! Have been trying to find recipes that are healthy, tasty, and easy to prepare. This hits the mark in so many ways! Honestly tastes like what we get at a local restaurant. Thank you!!
The ground clove amount was perfect as I was concerned it would overwhelm but it didn’t.
I didn’t have rice vinegar but will be getting some soon. Used white wine vinegar as a sub and worked well too.
Hi DadCanCook! So glad you enjoyed the recipe! Thank you for this kind review!
Hi. Please what did you use to cut the carrots
Hi Tomisin! I used a vegetable peeler to shred them! Hope you enjoy the stir fry!
Just made this…what a flavor! Just delicious and quick once the veggies are chopped/shredded! Your book was a gift to me from my daughter and everything I’ve tried is delicious!
Hi Rosemary! So glad you enjoyed it! thank you for this kind review!
Made this with TVP instead of ground chicken for a vegetarian option and it was a hit!
Hi Liz! So glad you enjoyed the recipe! Thank you for this kind review!
Hey Erin! I love this dish but it always ends up being kind of watery at the end. Am I doing something wrong?
I was thinking of adding a little cornstarch at the end to thicken it up a bit.
I am also using Coconut Aminos instead of Soy Sauce which is just as tastey!
Hi Jason! This is pretty puzzling because as you can see, even in the video, there is very little water and there is only 4 tablespoons of soy sauce, that would not be enough for it to cause it to be watery. Are you cooking until the meat is fully cooked through and any liquid that has collected in the pan has mostly cooked off? If not, it needs to be drained. Also what kind of cabbage are you using? The cabbage I use, just a standard green cabbage does not produce enough water to make it watery. Lastly are you cooking over high heat? I’ve not used the coconut aminos so I am not sure if that is contributing to you having water at the end. Hope this helps!
Thanks for the reply Erin!
I have cooked the meat until it is fully cooked and most/all of the liquid is cooked off.
I am using standard green cabbage, and cooking on medium-high heat.
I will be making this again tonight. Either way it is delicious!
Great to hear Jason! Thank you!
This was so yummy and easy to make! Definitely will become part of the rotation. I made it exactly as the recipe and it turned out great. My daughter liked it with noodles but I enjoyed it on it’s own. The leftover can be warmed up but it’s real tasty cold too!
Hi Wendy! So glad you enjoyed the recipe! Thank you for this kind review!
Tried it! Vegetarian family, we did not add meat but did side with brown rice. Delicious! Thank you keep em coming.😋
Hi Ruth! So glad you enjoyed it! Thank you for this kind review!
tasty combination of ingredients readily available. Easy and nutritious
Hi Sheila and Tim! I’m so glad you enjoyed the recipe! Thank you for this kind review!
Too much ginger in the recipe
I’m sorry to hear the recipe wasn’t to your taste. 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! Feel free to reduce the amount of ginger if you prefer.
I have made this twice now and this recipe is a keeper. I was skeptical to use ground meat in a stir fry, but I went with it and really loved the result. I used red cabbage my first time, and regular green cabbage my second time, and I much prefer it with green cabbage. The red cabbage tasted fine, but didn’t wilt down as well and the color once cooked (and especially leftover) was unappealing. I served it once with rice and once with noodles, and both are equally tasty. I used 5-spice since I have it stocked, but can see where the cloves would bring the spicy notes that the 5-spice adds. This will be my go to recipe when I’ve got cabbage to use!
Hi Andrea! So glad you enjoyed the recipe! Thank you for this kind review!
Great flavor! I will back the ginger and pepper flakes down a bit next time. Perfect way to use up left over cabbage from fish tacos.
Hi Elizabeth! So glad you enjoyed the recipe! Thank you for this kind review.
Was looking for a cabbage stir fry and this worked great. After the prep work, it was quick to cook.
Added left over brisket at the end. Whole family gave a thumbs up.
Hi Chris! So glad you enjoyed the recipe! Thank you for this kind review!
This stir fry is so delicious and satisfying. I bought cilantro then forgot to add it, because I was so excited to sit down and eat this beautiful meal. Thanks so much Erin for this wonderful meal! We all enjoyed it very much! Look forward to making again!
Hi Donna! So glad you enjoyed the recipe! Thank you for this kind review!
Thought it was great! I did tempeh baked in the oven separately for my protein. If you’re doing the same I would recommend doing only 1/8th tsp of clove. I found it overpowering, and am not a huge fan of cloves on a normal day. I had to split my veg into two pans 😂 and wish I had only done a pinch of cloves on one batch. Very unique though! Everything else was perfect!
I’m so happy that you enjoyed it, Monica! Thank you for sharing this kind review!
Hi Erin, I make your recipes all the time and love them. Would this cabbage recipe work with red cabbage vs green cabbage? I have a head of red cabbage I would like to use.
Hi Cynthia! yes this would work with red cabbage as well. Hope you enjoy it!
Use of nutmeg inspired; greeted warmly by my carnivore husband – served with a small side of white rice.
Hi Mark! So glad you enjoyed the recipe! Thank you for this kind review!
Hey I am confused about adding the garlic/ginger mixture. Are you only mixing that in or cooking it before adding the chicken.
Hi Pam! You are adding it back in at Step 5. Hope you enjoy it!
I made this recipe because I had leftover cabbage from a coleslaw that I needed to use and this was fantastic! The recipe is so simple and doesn’t require many ingredients, but the flavor was phenomenal. I served it on a bed of brown rice and it was delicious. Thank you for sharing this!!!
Hi Amber! So glad you enjoyed the recipe! Thank you for this kind review!
Love all the vegetables and chicken. However, adding cloves ruined it for our tastebuds. It was very powerful even at 1/8 t.
I’m sorry to hear that this recipe wasn’t to your tastes, K. I (and many other readers) have really enjoyed the flavors in this dish, so I wish it would’ve been a hit for you too!
Loved this recipe! It made a ton for my hungry family. Used ground pork and added broccoli, water chestnuts and peas. Will definitely make again. Thanks!!
Hi Kathy! So glad you enjoyed the recipe! Thank you for this kind review!
This recipe was so easy and delicious!! It took less than 30 min to make – and was the perfect spring weather dinner! I added a little bit of sriracha chili garlic to spice things up – but was perfect on its own. Thank you for sharing, Erin!!
Hi Cristen! So glad you enjoyed the recipe! Thank you for this kind review!
I LOVE this stir fry! It’s so flavorful, healthy, and simple to make! It’s earned a spot in my weekly rotation. Only addition I make is mushrooms! Because I love mushrooms. Definitely just made an account so I can follow and make more of your recipes! You rock! ❤️
Hi Rachel! So glad you enjoyed the recipe! Thank you for this kind review and thank you so much for your kind words!
I made a few tweaks. I used ground beef and a package of beef flavored ramen noodles instead of rice and added the flavor packet to the sauce. I also used ACV instead of rice vinegar because that is what I had on hand And used a coleslaw mix instead of chopping the head of cabbage. My husband loved it!
Hi Stacey! So glad you enjoyed the recipe! Thank you for this kind review!
I wanted to try making this recipe but the adds on your page caused so much jumping around that I never got the chance to even read the whole recipe. Better luck next time I guess.
I’m truly sorry for any inconvenience the ads caused you, Amanda! I will certainly keep paying close attention to the number of ads and how they load, as I never want them to hinder your ability to view the recipe or the blog post. I do truly appreciate your feedback and apologize again for the inconvenience! Also, there is a quick and convenient “jump to recipe” button that will help you get to the recipe faster and a print button to have the recipe quickly at your fingertips. Hope this helps!
Yep. This was terrific! Thank you so much for this recipe! I added half a sweet red pepper and one stalk of celery to this recipe. and used one pound of flat iron steak instead of the ground beef. The sauce was light but still tasty. It was wonderful!
Hi D.! So glad you enjoyed the recipe! Thank you for this kind review!
Delicious! I substituted red cabbage for the carrots because I had it on hand, and since I can’t have soy, used a coconut-based replacement. Cut the maple syrup in half. Otherwise prepared as is. Sooo yummy. Family devoured it so sadly no leftovers.
Hi Vera! So glad you enjoyed the recipe! Thank you for this kind review!
A new family favorite. Healthy, satisfying and just a great plate.
Hi Luisa! So glad you enjoyed the recipe! Thank you for this kind review!
Did not like the flavors of this at all. Is this an authentic Chinese recipe? It did not taste good to me whatsoever. To be fair, I used chicken breast rather than ground chicken. I use the “velveting” technique to prepare the chicken (marinade in soy sauce/cornstarch mixture).
I’m sorry to hear the recipe wasn’t to your taste, Ryan. Definitely not claiming that this is an authentic Chinese recipe. I said this has an “Chinese-inspired stir fry sauce”. We can’t guarantee how a recipe will come out if changes are made to how the recipe was prepared.
I reduced the amount of cabbage because I didn’t have enough ground beef, (I used beef instead of chicken) but kept the other ingredients the same as in the recipe. It was delicious!
Glad to hear you enjoyed it, Kathleen! Thank you!
Great flavor combination, fresh n healthy dish. 💯 will make again!
Hi Debbie! So glad you enjoyed the recipe! Thank you for this kind review!
Delicious! My whole family loved it. The clove in this is fire. It gives it a depth that I’ve not had in my stir fry before. Awesome recipe! Thank you!
Hi Melissa! So glad you enjoyed the recipe! Thank you for this kind review!
Loved this. Had to modify. I didn’t have ground chicken so I sliced thighs very thin. I like my veggies with a little crunch so I match sticked the carrots. It was SO good. The seasoning was awesome! Looking forward to trying more of your recipes!
Glad the thighs worked well for you Dolores! Thank you!
Made this tonight with thinly sliced inside round steak. My mistake I substituted apple cider vinegar for the rice vinegar, it was over powering- maybe use only one tablespoon of that instead, added more soya sauce turned out good. Husband loved the mix of spices otherwise. Also chopped up spinach and zucchini. Spinach just disappears in it. Nobody noticed it was in there.
Glad you enjoyed it, Tammy!
Lovely. Easy and tasy.
So pleased to hear it, thanks Jennifer!
Delicious result, but since I try to follow the listed steps the first time making a dish … but when was I supposed to add the garlic/ginger/clove combo? I added it eventually and it was lovely. But seems you’re missing that step in the written directions. I’m old and don’t do the video stuff. Thanks!! Very excellent dish.
Hi BridgetAJ, glad you enjoyed it! Are you seeing the full recipe in the recipe card? It’s listed in Step 1. You can click the “jump to recipe” button to help get you there quicker.
Great flavour and easy! Thanks.
Awesome, thanks Ella!!
Absolutely delicious! I had to make modifications due to dietary requirements. I used Worcestershire sauce instead of low sodium soy sauce due to the sodium content, and it worked deliciously! It was quick, easy and super tasty! Thank you for this recipe!
Thanks for the feedback, Anita!
Fantastic recipe! I substituted shrimp for the ground chicken, added a bit of broccoli, didn’t have fresh ginger, so I used a bit of dry ground, and it was fantastic!! Very tasty!!
Glad it worked out for you Karen!
This recipe is sooooo delicious! I added 2 sweet peppers and broccoli. Instead of the cloves I used Chinese five spice (which has cloves in it). It turned out great. Thank you for sharing your recipe.
Great to hear! Thank you Cassi!
Yum! The cloves are the main unique flavor of this dish. I used a bag of cole slaw and cauliflower and this worked great!
Great to hear! Thank you Emily!
Delicious and savory (give spice)! It took me a lot longer time than half an hour. I think any additional veggie and/or mushroom you would want to fry would be very good in this.
Thanks for the feedback Linda!
Satisfying to prepare and truly enjoyed the suggestion to eat it without the rice or noodles as it is PERFECT on its own!
Glad to hear you enjoyed it, Aziza!
I really enjoyed this. I added some snow peas and broccoli. I can’t wait to have the leftovers for lunch tomorrow.
Glad to hear, Joan! Thank you!
Really interesting take on a cabbage stir fry. Trying to use what I had, I used ground beef, habanero peppers instead of red pepper flakes, and yellow onion instead of green. Difference in method: After browning the meat I tossed the spice blend in and stir fried for a minute or two before putting it aside. Added the sliced yellow onion to the cabbage/carrot mix and covered immediately to soften. Took quite a bit longer than the recipe indicates, but I like to cook on low-ish temps to avoid browning. With prep, the recipe took an hour. Very much enjoyed the end result. The cloves added a wonderful flavor profile. No need for rice or noodles, making this keto friendly!
Glad it worked out for you, Mel!
Sadly disappointed with this recipe. Unless you really like the flavor of cloves I would decrease the quarter teaspoon suggested to an eighth of a teaspoon. Because of the lightness of the other ingredients in the stir-fry it tasted overwhelmingly of cloves. I also had to modify the recipe slightly using finely chopped rotisserie chicken instead of ground meat. May try again following recipe exactly but decreasing the amount of cloves.
I’m sorry to hear the recipe wasn’t to your taste, Violette. 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!
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!
Tried this the other night with lean ground beef and my wife and I loved it! Instead of the ground cloves I used Chinese 5 spice which was a flavor we never had before but really enjoyed. This will definitely be on the weekly rotation as not only is it delicious but it’s also so easy to make. Thanks Erin for another great recipe!
So glad you enjoyed the dish, Linda! Thank you!
Loved it! I used ground Turkey and kept everything else the same. My husband put a handful of peanuts on top of his. Very easy!
So glad you enjoyed it, Mary!
I made this a few weeks ago after Googling “what to make with napa cabbage?” My whole family LOVED it including my 2 year old! Served with brown rice and it was delightful – an excellent way to stretch a pound of ground chicken or turkey too.
Yay! So glad to hear, Lindsey! Thank you!
Thank you for a great recipe! I made it exactly as written except I only used 1/8 teaspoon of ground cloves and used Napa instead of green cabbage as that was all I had. Everyone loved it! I will definitely make it again.
Glad to hear it worked well! Thanks Deb!
Made tonight with ground chicken; grated garlic and ginger for ease. Delish! My 3.5yo went for seconds!
Thank you Jenny!
I have made this three times. The cloves surprisingly enhanced the taste. So very delicious and easy to make.!
So glad to hear, Jennifer! Thank you!
I’m glad I tried it! Like others, I wanted to get rid of some cabbage and 5 spice powder. This is a wonderful way to do it.
So glad you did! Thank you Dana!
This was really tasty! I used cooked chicken, and subbed a tsp of the oil with sesame oil. We had it over jasmine rice (but yes, for a lighter meal I could see going without the rice, or subbing it with cauliflower rice.) I garnished with peanuts and green onion. And used 5 spice powder (just a small shake, I find it can overpower). I will definitely make this again!
So glad to hear, Lois! Thank you!