It’s very easy to make - it’s ready in about 20 minutes - and the leftovers keep well for several days. This cabbage side dish is one of my favorite vegetable side dishes these days. It’s just so very flavorful! Another good reason to make it often is that it’s VERY easy to make - it’s literally ready in minutes. In fact, sometimes I double this recipe to make intentional leftovers since they last so well and are just as tasty on the fourth day as they were on the first.
Ingredients
You’ll only need a few simple ingredients to make this tasty cabbage stir-fry. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Green cabbage: If you can find Chinese cabbage, that should work too. Soy sauce: I use reduced-sodium soy sauce in most of my recipes. Obviously, you can also use a gluten-free alternative. Rice vinegar: If you don’t have any on hand, it’s OK to use white wine vinegar instead. I don’t recommend using plain distilled vinegar, though. It’s too acidic. Honey: I only use one tablespoon. It doesn’t make the dish sweet - it just balances out the other flavors. I haven’t experimented with sugar-free honey, but you can certainly give it a try. Sriracha: Much like the honey, it doesn’t make the dish very spicy. Rather, it adds an interesting layer of flavor. Cornstarch: Helps to thicken the sauce. You can leave it out if you wish. Avocado oil: A neutral-tasting oil with a high smoke point. Minced garlic and minced ginger root: Mince them yourself, or use the stuff that comes in a jar. Freshly minced tastes better, but the jarred stuff is obviously easier. Sesame oil: I like toasted sesame oil. It’s so very flavorful! Sesame seeds and red pepper flakes: Used mostly for garnish. It’s OK to omit them if you don’t have any on hand.
Instructions
Making this cabbage stir-fry is truly easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps: Cook garlic and ginger in avocado oil. Add the cabbage. Next, add an easy sauce made with soy sauce, rice vinegar, honey, and sriracha (or red pepper flakes). Stir-fry for just a few minutes. Garnish with sesame oil and sesame seeds and serve. That’s it!
Expert tip
Shredded cabbage cooks quickly, and you don’t want it overcooked. So make sure you cook it minimally and remove the pan from the heat as soon as it’s tender.
Frequently asked questions
Variations
I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:
Use white wine vinegar instead of rice vinegar.Use Chinese cabbage instead of green cabbage.Refined coconut oil is a good substitute for avocado oil in this recipe. Ghee works too.If you like your food spicy, you can increase the sriracha to 2 teaspoons.
Serving suggestions
This dish goes well with any Asian-inspired main course. I serve it most often with these Asian meatballs. It’s such a great combination. This stir-fry is also very good with soy sauce chicken.
Storing leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently in the microwave on 50% power. This is one of those dishes that actually tastes even better the next day when the flavors have had a chance to meld.
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