If you’ve got a head of cabbage sitting in your fridge and no dinner plan - this stir fry is the answer. It’s fast, full of garlicky flavor, and perfect when you need something easy that still tastes like you put in real effort.
Everything comes together in just 10-15 minutes, which is my kind of cooking.
🛒 Ingredients
- Cabbage – Green or Napa cabbage both work well. Cut into thick pieces so it holds some texture while stir-frying. For a softer result, slice thinner.
- Garlic – Fresh garlic brings bold flavor. Definitely worth using instead of pre-minced.
- Ginger – Adds a warm, zesty kick. Freshly grated is ideal, but jarred ginger is a fine backup.
- Sesame oil – Stirred in at the end for a rich, toasty aroma. Just a small amount does the trick.
- Green onion – Added at the end for color and crunch. Use extra if you like a bit more bite.
- If you like more cabbage recipes, try my cabbage pancakes, chicken stir fry and sauteed cabbage with bacon next.
👩🍳 You'll find the complete list of ingredients below the recipe card.
🥘 How To Make Cabbage Stir Fry
- Massage the cabbage: Add cabbage to a large bowl with salt and pepper. Rub it gently for about a minute until it starts to wilt.
- Heat the oil: Add vegetable oil to a big skillet or wok over high heat.
- Sauté aromatics: Toss in the garlic and ginger and stir for 30 seconds, just until fragrant.
- Stir fry the cabbage: Add the cabbage and cook over medium-high heat for about 5–6 minutes, stirring often. You want it tender but still with a bite, and a few charred spots are perfect.
- Finish it off: Drizzle in sesame oil, add green onions, stir, and turn off the heat.
- Serve it up: Sprinkle with toasted sesame seeds and enjoy warm.
Rita's Tip
Don’t skip the sesame oil at the end! It’s what gives this stir fry that rich, toasty, restaurant-style flavor.
📋 Tips
- Cut the cabbage in bigger chunks so it doesn’t get soggy while stir-frying.
- Don’t crowd the pan—use a large skillet so it sears instead of steaming.
- A wok works great if you have one, but a big nonstick or cast iron pan does the job too.
- If you like spice, toss in some chopped red chili or a pinch of red pepper flakes.
- Toast your sesame seeds for extra flavor—they’re way better warm and golden.
- Stir in a splash of soy sauce or coconut aminos if you want a saltier finish.
- Add a handful of shredded carrots or thin bell peppers if you want more veggies in there.
- Leftover cabbage stir fry is great in wraps the next day—just add tofu or grilled meat.
- Don’t skip the sesame oil—it’s added at the end for that rich, toasty flavor.
- This dish is vegan and gluten-free if you use gluten-free sesame oil and avoid soy sauce.
🍱 Storage Instructions
- 🍱To Store. Keep in an airtight container in the fridge for up to 3 days.
- 🔥To Reheat. Toss it back in a skillet with a splash of water or oil over medium heat.
More Asian Recipes You'll Like
📖Recipe
Vegetarian Sauteed Cabbage Stir Fry
This easy sesame garlic cabbage stir fry is a fast, healthy Asian-style side dish packed with flavor and ready in 10 minutes. Perfect for rice bowls or weeknight dinners!
Ingredients
- 1 ½ pounds head cabbage, cut into pieces about 2 cm / 1 inch thick
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon sesame oil, to finish
- 2 tablespoon vegetable oil
- 2 tablespoon toasted sesame seeds
- ⅓ cup green onion, sliced
- ½ teaspoon salt
- black pepper, to taste
Instructions
- In a large bowl, mix cabbage with salt and pepper. Massage for about 1 minute until slightly softened and wilted.1 ½ pounds head cabbage, ½ teaspoon salt, black pepper
- In a large skillet, heat the vegetable oil over high heat. Add garlic and ginger, sauté for 30 seconds until fragrant.
- Add cabbage, stir-fry over medium-high heat for 5–6 minutes, until softened but still slightly crisp and charred in spots.
- Add sesame oil and green onion, stir and remove from heat immediately. Garnish with toasted sesame seeds and serve warm.1 tablespoon sesame oil, ⅓ cup green onion, 2 tablespoon toasted sesame seeds
Nutrition
Calories: 109kcalCarbohydrates: 8gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.03gSodium: 216mgPotassium: 229mgFiber: 3gSugar: 4gVitamin A: 167IUVitamin C: 43mgCalcium: 77mgIron: 1mg
Tried this recipe?Let us know how it was!
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