If you've been skeptical about cabbage, this Asian Cabbage Stir Fry might just change your mind.
While raw cabbage can often be a bit bitter, this stir fry transforms it into something extraordinary.
Craving more cabbage recipes? Try our cabbage steaks, chicken and cabbage dinner, low-carb cabbage taco skillet and air fryer cabbage a try.
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Why You'll Love This Asian Cabbage Stir Fry
💖 As the cabbage caramelizes and melds with the other ingredients, it becomes tender, lightly sweet, and irresistibly flavorful.
💖 For those who love low-carb dishes, you'll find that the thin strands of cabbage, twirled on a fork, bear a striking resemblance to noodles.
This dish is so satisfying on its own that you might just forget about the sides entirely!
Tip: Cut the cabbage into thin strips, about ½ inch thick. The strips might be long, but they'll shrink during cooking.
Ingredients
- Green Cabbage - The star of the show! Once sautéed, cabbage transforms into tender, caramelized bites that soak up the flavors of the sauce beautifully. It's a low-carb powerhouse that's surprisingly sweet and satisfying.
- Eggs - Beaten and cooked to fluffy perfection, the eggs add a wonderful richness and a satisfying protein boost. They create a luscious texture that complements the tender cabbage and carrots.
- Carrots - These vibrant matchsticks not only brighten up the dish but also add a delightful crunch. Carrots are packed with Vitamin-A and fiber, making them a nutritious and colorful addition (discover more about carrots' benefits here).
- Onions - Small but mighty, the diced onions add a touch of sweetness and depth to the stir fry. Their subtle flavor enhances the overall taste without overpowering it.
- Garlic - Essential for infusing the stir fry with aromatic, savory notes. Minced garlic provides a punch of flavor that elevates the dish.
- Light and dark soy sauce - These two types of soy sauce work together to give the stir fry a balanced umami flavor. The light soy sauce adds a salty note, while the dark soy sauce contributes a rich, deep color and a hint of sweetness.
- Oyster sauce - Its umami flavor melds perfectly with the other ingredients, making the best stir fry sauce!
- Sugar - You can skip it but the sauce will not be the same. Alternatively maple syrup, agav or honey are great alternatives to sugar.
- Olive oil - Used for sautéing, olive oil adds a smooth richness and helps to achieve that perfect golden caramelization on the cabbage and eggs. Plus, it's a healthier fat choice for your stir fry.
- Salt - The final touch to adjust the seasoning. A little salt goes a long way in bringing out all the other flavors and ensuring your stir fry is perfectly seasoned.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make This Asian Cabbage Stir Fry
- Prepare the cabbage for cooking.
- Heat 1 tablespoon of olive oil in a skillet over medium heat.
- Add beaten eggs and cook, stirring frequently, until they are scrambled and fully cooked. Transfer to a plate.
- In the same skillet, add another tablespoon of olive oil. Sauté onion and garlic for 1 minute.
- Add 2 more tablespoons of olive oil, then add cabbage and carrot. Mix well and cover. Cook for 3-4 minutes.
- Stir in 2 types of soy sauce, oyster sauce, and a bit of sugar. Mix thoroughly and cook for another 1-2 minutes.
- Taste and adjust salt if needed. The soy sauce should add enough flavor, so you might not need extra salt.
- Return the cooked eggs to the skillet and mix everything together.
What makes cabbage mushy? Cabbage becomes mushy when it's cooked too long or at too low a temperature.
Overcooking breaks down the cabbage's cell structure, leading to a soft, mushy texture.
How to Cut Cabbage for Stir Fry
To get tender cabbage that cooks well in your stir fry, you need to slice it thinly (but not too thin as the cabbage will shrink once cooked).
- Cut Off the Stem: Slice off the bottom part of the cabbage to create a flat base.
- Cut in Half: Cut the cabbage into medium thin slices. Now cut each in half to get shorter strips.
Tips
- Use high heat - stir-frying works best at high temperatures. This ensures the vegetables cook quickly and retain their crunchiness.
- Don't overcrowd the pan - if you're making a large batch, cook in batches. Overcrowding can cause the vegetables to steam rather than stir-fry.
- If you want to add some fun twist to this dish, try one of my Asian sauces instead.
What to Serve with Cabbage Stir Fry
Although this cabbage stir fry is fantastic on its own, you might want to add a few sides to complete your meal. Here are some tasty ideas:
- Rice: Serve it with yellow rice, white rice, or even Cauliflower Fried Rice for a low-carb option.
- Noodles: Pair it with glass or brown rice noodles for a hearty and satisfying dish.
- Veggies: Boost your veggie intake with sides like broccoli, cauliflower, green beans, pickled daikon radish for extra flavor and nutrition.
- Protein: we already have eggs in this stir fry, but feel free to serve it with crispy tofu cubes or mix some tofu into the skillet.
🥘 Make Next: 40+ Best Cabbage Recipes
Freezing And Storing Instructions
- To Store. Put the cabbage stir fry in an airtight container and refrigerate it. It will stay good for up to 4 days.
- To Freeze. Freeze any leftovers in a freezer-safe container for up to 3 months. The cabbage may become a little softer, but the flavors will remain delicious.
- To Reheat. Reheat the stir fry slowly in a skillet or wok on medium-low. A splash of rice vinegar will help bring the cabbage back to life.
💡 If you have leftover cabbage, learn these tips on how to store cabbage so it lasts.
Recommended Tools to Make This Cabbage Stir Fry
- Wok pan or Non stick Frying Pan - You don't need a special wok to make the best stir fry - a large, deep nonstick pan works fine. However, if you cook stir fry often, investing in a wok can be helpful. I've used mine for about 10 years and still love it. Here's a similar, more affordable option without a lid.
- Shark Chef's Knife.
- Measuring Spoons and Cups.
- Mixing Bowl.
- Cutting Board.
- Spatula.
Did You Like This Recipe?
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Recipe Card
Asian Cabbage Stir Fry
Ingredients
Method
- Heat 1 tablespoon of olive oil in a skillet over medium heat.4 tablespoon olive oil
- Add beaten eggs and cook, stirring frequently, until they are scrambled and fully cooked. Transfer to a plate.3 medium eggs
- In the same skillet, add another tablespoon of olive oil. Sauté onion and garlic for 1 minute.2 tablespoons onion, 4 tablespoon olive oil, 2 garlic cloves
- Add 2 more tablespoons of olive oil, then add cabbage and carrot. Mix well and cover. Cook for 3-4 minutes.½ of green cabbage, 4 tablespoon olive oil, 1 medium carrot
- Stir in 2 types of soy sauce, oyster sauce, and sugar. Mix thoroughly and cook for another 1-2 minutes.1 tablespoon light soy sauce, 2 teaspoon dark soy sauce, 2 teaspoon oyster sauce, 2 teaspoon white granulated sugar
- Taste and adjust salt if needed. The soy sauce should add enough flavor, so you might not need extra salt.salt to taste
- Return the cooked eggs to the skillet and mix everything together.
- Optional: For added texture, cook glass noodles separately and stir them in with the cabbage before adding the eggs.
Nutrition
Notes
- To Store. Put the cabbage stir fry in an airtight container and refrigerate it. It will stay good for up to 4 days.
- To Freeze. Freeze any leftovers in a freezer-safe container for up to 3 months. The cabbage may become a little softer, but the flavors will remain delicious.
- To Reheat. Reheat the stir fry slowly in a skillet or wok on medium-low. A splash of rice vinegar will help bring the cabbage back to life.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Cabbage Stir Fry: Frequently Asked Questions
Absolutely! You can swap out green cabbage for bagged coleslaw mix in this recipe.
Just be aware that the coleslaw mix might not be shredded as finely or evenly as fresh cabbage, and it may not have the same fresh taste.
Stir-fried cabbage can be stored in the refrigerator for up to four days.
To maintain freshness, keep it in an airtight container.
To keep cabbage crisp while cooking, avoid overcooking it. Stir-fry the cabbage quickly over high heat to maintain its crunch.
Also, adding a splash of vinegar or lemon juice towards the end of cooking can help preserve its texture.
More Asian Style Recipes You'll Love
Marilyn
Can I use Chinese cabbage for this recipe?
Julia
sure, why not?!
Maeve
An amazing and light dish the family will love! I will definitely be making this again.
Marion Ungvarsky
i really like this dish, I'm making it for the 2nd time today. But I am deducting a star for the misleading time statement. 10 min prep time?
i just spent more than 90 min cutting up onions, garlic, chinese cabbage, a carrot and a few bell pepper pieces into thin stripes. Now I need a break before actually starting to fry everything.
i assume the 10 min prep time is for ppl who buy the ingredients already cut up, ready to use, from a convenience deli shelf at an upscale supermarket? Because if you start from scratch with regular groceries, plan 90 min before you even heat up the pan!
Also the never ending pop up ads are really annoying! My phone keeps crashing due to them.
Julia
Oh wow, making it for the second time — that honestly makes my day! 😊
I totally get what you’re saying about prep time. The 10 minutes is based on a quick home cook pace (and yes… a bit of optimistic timing on my part too!). When I make this, I usually do a rough chop and don’t go super thin on everything — that saves a lot of time.
If you’re slicing everything into very fine strips, it can definitely take longer — especially with cabbage. That said, 90 minutes is quite a marathon 😅 You might find it much faster with a sharp knife, vegetable chopper, mandoline, or even pre-shredded cabbage mix next time.
And I hear you on the ads — they help keep the recipes free, but I know they can be frustrating on mobile. I really appreciate you sticking through it and trying the recipe anyway 🙏
Thanks again for the feedback
Briana from Texas
We loved this! This is the only time that I've seen my son choose to eat cabbage. The only thing that I did different was that I used sesame oil.
Julia
Wow! Well that's a huge win for sure! I'm sure he will love the cabbage bake too!
Karen Hintz
I have a question about the cellophane noodles.... the package I bought is 3.75 oz and has 3 "nests" in it.
Should I use only 1 or prepare all the 3 of the nests for this dish!
PLEASE advise
Thanks
Julia
You could try going for 2 nests for now, make extra sauce!
Julia
seriously the best low-carb cabbage stir fry dinner wonder!
Karen Hintz
holy cow this is delicious!!!! I added a tiny drizzle of sesame oil at the very end and some finely chopped green onionnjust for the visual.
I might buy a cabbage JUST to make this.
Julia
Amazing right! Cabbage is the best! Thank you Karen for your comment!