Ingredients & Substitutions
Here I explain the best ingredients for stir fried cabbage, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Cabbage Stir Fry:
Cabbage – Obviously the star of a cabbage stir fry! You’ll need about 8-10 cups of chopped or shredded cabbage, which is about one medium head. You can also take a shortcut and use packaged coleslaw mix, like I do for my egg roll in a bowl recipe. Chicken – I add boneless skinless chicken breast to my stir fry cabbage recipe to make it a one-pan meal. Cut the chicken into 1-inch pieces. You can also use boneless skinless chicken thighs, diced pork, or even ground turkey instead, or just skip the protein to serve the cabbage as a side dish. Other Veggies – You’ll need onion, bell pepper (I prefer a red bell pepper), and carrots. Feel free to throw in other veggies you like, such as broccoli, snap peas, mushrooms, or baby corn. Just make sure you cut them up into similarly sized pieces to ensure even cooking. Olive Oil – This is the oil I use most often, but sometimes I make this with avocado oil. Garlic – I recommend fresh garlic for the best flavor, but a tablespoon of jarred minced garlic works in a pinch. Fresh Ginger – Again, fresh minced ginger tastes best, but you could use 1/2 teaspoon of ground ginger instead. Coconut Aminos – This is my go-to soy sauce substitute. Low sodium soy sauce or tamari also work if one of those fits your lifestyle. Honey – I’ve been making this cabbage stir fry recipe for years and never added honey, but recently I tried it and it was even better! It brings out the sweetness in the cabbage even more. I’ve listed this as an optional ingredient now, so you decide. Regular honey works, but I like to use my natural sugar free honey instead. Sea Salt & Black Pepper
Optional Garnishes:
Toasted Sesame Oil – Adds a rich, nutty flavor that perfectly enhances the dish. This oil is not heat-safe, so you’ll only want to add it at the end. Don’t stir fry with it! Green Onions – Adds a fresh, mild crunch and a pop of color. Sesame Seeds – Sprinkling sesame seeds on top of the chicken cabbage stir fry gives it a nice crunch and adds a tasty nutty flavor.
How To Make Cabbage Stir Fry
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card. If you’re looking for a spicy kick, consider adding Sriracha or a pinch of red pepper flakes to the sauce. For a tangier taste, add a splash of rice vinegar.
Storage Instructions
Store: Keep any leftovers in an airtight container in the refrigerator, where they’ll stay fresh for 3-4 days. Meal prep: You can chop the vegetables and chicken, and mix the sauce ingredients in advance, storing them separately in the fridge until ready to stir fry. Reheat: Gently warm chicken and cabbage stir fry in a skillet over medium heat, until heated through, stirring occasionally. I also like to eat leftovers for lunch, and the microwave works just fine in a rush. Freeze: Store in a freezer bag or freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
More Easy Stir Fry Recipes
If you loved this cabbage stir fry recipe, check out these easy stir fries for quick meals:
Prep your ingredients ahead of time. Before you start cooking, make sure to prep all your ingredients ahead of time. Chop your cabbage, dice your chicken, and have your sauce ready to go. This way, you can breeze through the cooking process without risking overcooking. It moves fast! Use a pan with tall sides. Fresh cabbage takes up a lot of space before it cooks down, so a regular skillet will leave you with a mess on your stovetop. I love my enameled cast iron braiser pan for this (shown above) — it’s large, heats up well, and looks beautiful going right to the table. You can also use a Dutch oven or a wok. Make sure your pan is hot before adding the chicken. This will give you that perfect sear. To find out if it’s hot enough, sprinkle water onto the pan. If it sizzles and evaporates quickly, it’s ready!
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