Get ready to meet your new favorite weeknight savior! You can whip up this simple cabbage stir fry in just 10 minutes, making it the ultimate solution for those frantic evenings when you need something nutritious on the table quickly. I used to think of cabbage as a bland, utilitarian vegetable that belonged in slow-cooked soups, but that was before I discovered the magic of high heat and the right aromatics.
This isn’t just a side dish; it’s a vibrant, crunchy, and savory experience that totally transforms a humble bag of coleslaw mix into something crave-worthy. While you can certainly chop your own head of cabbage, I wanted to keep this recipe as accessible as possible, so we are leaning into the ease of pre-shredded mix to save you prep time. It’s packed with Vitamin C and K, supports gut health, and clocks in at around 50-80 calories per serving. Whether you are looking for a low-carb cabbage stir fry or just a quick cabbage recipe to add to your rotation, this dish delivers bold, Asian-inspired flavors with minimal stress.
Table of Contents
Simple Cabbage Stir-Fry (Easy 10-Minute Recipe)
Ingredients
- 4 cups coleslaw mix green cabbage, red cabbage, and shredded carrots
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce or tamari for gluten-free
- 2 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1 teaspoon sriracha sauce adjust to taste
- ¼ teaspoon freshly ground black pepper
- Optional: 1-2 teaspoons brown sugar or honey
- Optional: Sesame seeds and sliced green onions for garnish
Instructions
- Make the Sauce: In a small bowl, whisk together soy sauce, minced garlic, minced ginger, sriracha, and black pepper. If you prefer a sweeter sauce, add the optional brown sugar or honey now. Set aside.
- Heat the Pan: Place a large skillet or wok over high heat. Add the sesame oil and swirl to coat. The oil should shimmer and become fragrant.
- Stir Fry: Add the coleslaw mix to the hot pan. Stir fry for 4-5 minutes, tossing constantly, until the cabbage wilts but still retains a crispy crunch.
- Add Sauce: Pour the sauce over the vegetables. Toss vigorously for 1-2 minutes until the garlic is fragrant and the cabbage is glossy and coated.
- Serve: Remove from heat immediately. Garnish with sesame seeds and green onions if desired, and serve hot.
Nutrition
Ingredients
Here is everything you need to pull this together. I’ve kept the list short to ensure this remains a truly easy cabbage stir fry that fits any budget.
- 4 cups coleslaw mix (A blend of green cabbage, red cabbage, and shredded carrots is perfect for texture and color)
- 1 tablespoon sesame oil (This provides that signature nutty aroma)
- 2 tablespoons soy sauce (Opt for low-sodium if you prefer, or tamari to make this gluten-free)
- 2 cloves garlic, minced (Fresh is best for that punchy flavor)
- 1 tablespoon fresh ginger, minced (Don’t skip this, it adds a zippy brightness!)
- 1 teaspoon sriracha sauce (Adjust this to your personal heat tolerance)
- ¼ teaspoon freshly ground black pepper
- Optional: 1-2 teaspoons brown sugar or honey (If you crave a sweet and savory balance)
- Optional: Sesame seeds and sliced green onions (For a professional-looking garnish)
How to Make Simple Cabbage Stir Fry
Here are the steps to achieve that perfect crisp-tender texture. Get ready, because this cooking process moves fast!
1. Prepare the Savory Sauce
First, we need to build our flavor base. In a small bowl, whisk together the soy sauce, minced garlic, minced ginger, Sriracha, and black pepper until they are well combined. I recommend dipping your finger into it to taste it at this stage. Cooking should be an intuitive process, after all! If you prefer a sweeter profile to balance the salty soy sauce, feel free to stir in 1-2 teaspoons of brown sugar or honey now. Set this sauce aside so it’s ready when you need it.
2. Heat the Wok for Maximum Flavor
Place a large skillet or wok over high heat. This is the secret to a great Asian cabbage stir fry: you want the pan very hot to char the edges slightly, rather than steaming the vegetables. Add the sesame oil and swirl it around to coat the bottom of the pan evenly. The oil should shimmer and become fragrant almost immediately. This visual cue indicates that your pan is at the ideal temperature for stir-frying.
3. Stir Fry for the Perfect Crunch
Add all 4 cups of the coleslaw mix to the hot pan at once. Using a wooden spoon or spatula, toss and stir the cabbage constantly. You want to ensure every shred gets exposure to that high heat. Cook this for about 4-5 minutes, stirring frequently. You are looking for the cabbage to begin to wilt and soften while still maintaining a pleasant crunch. The colors will become glossy and vibrant. The goal is to stop before it gets mushy; we want it to be tender-crisp.
4. Sauce and Finish
Pour your prepared stir-fry sauce over the wilted cabbage and toss it vigorously. You want to coat every single piece evenly. Continue cooking for an additional 1-2 minutes. As you stir, the garlic and ginger will become incredibly fragrant, and the sauce will reduce slightly, coating the vegetables in a glossy, decadent glaze. Remove the pan from the heat immediately once the sauce is absorbed.
5. Garnish and Serve
Transfer your hot garlic ginger cabbage stir-fry to a serving bowl. For that restaurant-quality finish, sprinkle toasted sesame seeds and sliced green onions on top. These add a lovely nutty crunch and a pop of fresh color. Serve it immediately while it’s steaming hot for the absolute best texture.
Tips & Variations for the Best Cabbage Stir Fry
While this recipe is fantastic as written, I love that it is durable enough to handle your own personal twists. Here are some ways to customize your 10-minute cabbage stir fry.
- Add Protein: You can easily turn this side dish into a main course. I often brown some ground chicken, beef, or tofu in the pan before adding the cabbage. Remove the cooked protein, stir-fry the cabbage, and then toss the protein back in at the end with the sauce.
- Spice It Up: If you love heat, Sriracha is just the beginning. You can add red pepper flakes, dried chilies, or even a pinch of Sichuan peppercorns for a numbing, tingly heat.
- Slicing Your Own: If you don’t have a bag of coleslaw mix, don’t worry. You can slice a head of green cabbage thinly. To do this efficiently, cut the cabbage in half through the core, remove the triangular core, and slice the leaves into thin shreds.
- Sweet vs. Savory: My personal preference is the savory version, but you can also lean into a “sweet and sour” vibe by adding a splash of rice vinegar along with the honey options mentioned in the ingredients.
- Texture Control: If you find that your cabbage is releasing too much water, your pan may not be hot enough, or it may be too crowded. Cook in batches if you are doubling the recipe to ensure it fries rather than steams.
What to Serve With Cabbage Stir Fry
This dish is incredibly versatile. Because it is a healthy cabbage stir fry with a low calorie count, it pairs beautifully with richer main courses or stands out as a light meal on its own.
- Grilled Proteins: The salty, savory notes of soy and ginger make this the perfect accompaniment to simple grilled chicken thighs or a teriyaki-glazed salmon fillet.
- Rice Bowls: Serve this over steamed jasmine rice or brown rice for a delicious accompaniment. The sauce from the cabbage will soak into the grains, making it totally crave-worthy.
- Asian-Style Noodles: Toss this stir-fry with some cooked soba noodles or rice noodles for a more substantial vegetarian meal.
- Beef Dishes: It cuts through the richness of heavier meat dishes, like Mongolian beef or a slow-cooked pot roast with Asian seasonings.
Frequently Asked Questions
How long does it take to stir-fry cabbage?
It is swift! Generally, it takes only 5-7 minutes of actual cooking time over high heat. You want to cook it just until it wilts but retains a “bite.” If you cook it longer than 10 minutes, it may release too much water and become soft.
Is cabbage stir-fry healthy?
Absolutely! Cabbage is a nutritional powerhouse. It is low in calories (approximately 22 per cup), low-carb, and rich in fiber. Additionally, it provides 85% of your daily value of Vitamin K and a substantial amount of Vitamin C, making it an excellent choice for supporting gut health and acting as an anti-inflammatory agent.
Can I make cabbage stir-fry ahead of time?
You can, but it is best served fresh. If you need to meal prep, you can make it ahead, but be aware that it will lose some of its crispiness upon reheating. To reheat, I recommend tossing it quickly in a hot skillet rather than microwaving, as this can cause it to become soggy.
Final Thoughts
This simple cabbage stir fry proves that healthy eating doesn’t have to be complicated or time-consuming. It’s a recipe that respects your time while delivering big, bold flavors that everyone at the table will love. I really hope this becomes a staple in your weekly rotation just like it has in mine!
I’d love to hear how it turned out for you. Did you add extra spice? Did you serve it with chicken or tofu? Leave a comment below and share your own twists on this recipe. I’m always on the lookout for new inspiration!
