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When you’re scrambling for quick dinner ideas that actually taste amazing, this Easy Cabbage Stir Fry is about to become your new best friend. With just five simple ingredients and 15 minutes of your time, you’ll have a delicious, healthy dinner on the table that your entire family will love. This budget-friendly recipe proves that cheap dinners for a family don’t have to sacrifice flavor or nutrition.
Cabbage is one of the most underrated vegetables in American kitchens, but once you discover how quickly it transforms into a tender, flavorful side dish or main course, you’ll wonder why you haven’t been cooking it more often. This stir-fry is crispy on the edges, tender in the middle, and packed with savory umami flavor from soy sauce and Chinese cooking wine.
Table of Contents
Why This Cabbage Stir Fry Works
This recipe checks all the boxes for busy home cooks. It’s one of those easy weeknight dinners that requires minimal prep work and even less cooking time. You don’t need fancy equipment just a wok or frying pan, basic kitchen utensils, and ingredients you probably already have in your pantry.
The beauty of this dish lies in its simplicity. Cabbage becomes incredibly sweet and tender when cooked properly, and the high heat of stir-frying creates those delicious caramelized edges that add depth to every bite. Combined with fragrant garlic and the perfect balance of soy sauce and Shaoxing wine, you get restaurant-quality results at home.
What Makes This Recipe Special
- Ready in just 15 minutes from start to finish
- Only 5 ingredients needed
- Budget-friendly and family-approved
- Naturally vegan and can be made gluten-free
- Perfect as a side dish or light main course
- Great for meal prep throughout the week
Ingredients You’ll Need
This cabbage stir fry proves that you don’t need a long shopping list to create something delicious. Here’s what you’ll need:
| Ingredient | Quantity | Notes |
|---|---|---|
| Vegetable oil | 1 tablespoon | Any neutral oil works |
| Garlic | 2 cloves, minced | Fresh is best for maximum flavor |
| Shredded cabbage | 1 pound | Green cabbage recommended |
| Soy sauce | 1 tablespoon | Use low-sodium if preferred |
| Chinese cooking wine | 1 tablespoon | Shaoxing wine adds authentic flavor |
Ingredient Tips
Cabbage: Green cabbage is the traditional choice, but you can also use napa cabbage or even a mix of green and purple cabbage for extra color. Pre-shredded cabbage from the grocery store saves time, but freshly shredded cabbage from a whole head offers better texture and flavor. Use a sharp chef’s knife and a sturdy cutting board for easy prep.
Garlic: Fresh garlic is essential for this recipe. The quick cooking time means the garlic releases its aromatic oils without burning, creating that signature stir-fry fragrance. A garlic press makes mincing quick and easy.
Chinese Cooking Wine: Shaoxing wine is a staple in Chinese cooking that adds depth and a slightly sweet, complex flavor. You can find it in most grocery stores’ Asian section. If unavailable, dry sherry works as a substitute.
Equipment You’ll Need
- Large wok or frying pan
- Chef’s knife
- Cutting board
- Measuring spoons
- Kitchen utensils (spatula or wooden spoon)
Step-by-Step Instructions
Step 1: Heat Your Pan
Start by heating 1 tablespoon of vegetable oil in your wok or large frying pan over medium heat. The pan should be hot but not smoking. This ensures your vegetables will stir-fry properly rather than steam.
Step 2: Cook the Garlic
Add the minced garlic to the hot oil. Stir constantly and cook for just 3 to 5 seconds until it becomes fragrant and starts to turn golden. Be careful not to burn the garlic, as it can turn bitter quickly.
Step 3: Add the Cabbage
Toss in the shredded cabbage and stir quickly to coat all the pieces in the garlic-infused oil. Cover the wok and let it cook for 1 minute. This steaming step helps soften the cabbage.
Step 4: Season and Stir
Remove the lid and pour in the soy sauce. Cook and stir for another minute, ensuring the sauce coats the cabbage evenly.
Step 5: Finish with Wine
Increase the heat to high and add the Chinese cooking wine. Cook and stir vigorously for about 2 minutes more until the cabbage reaches your desired tenderness. Some people prefer it slightly crisp, while others like it completely tender.
Step 6: Serve
Transfer to a serving dish and enjoy immediately while hot!
Tips for Perfect Cabbage Stir Fry
- Don’t overcrowd the pan: If you’re doubling the recipe, cook in batches. Overcrowding causes steaming instead of stir-frying.
- Cut cabbage uniformly: Use your chef’s knife to cut cabbage into similar-sized pieces for even cooking.
- High heat is key: The high temperature at the end creates those delicious caramelized edges that make stir-fries so addictive.
- Prep everything first: Have all ingredients ready before you start cooking. Stir-frying happens fast!
- Adjust seasoning: Taste before serving and add more soy sauce if needed.
Variations and Add-Ins
While this basic recipe is delicious on its own, here are some ways to customize it:
- Add protein like shrimp, chicken, or tofu
- Include other vegetables like carrots, bell peppers, or snap peas
- Sprinkle with sesame seeds for garnish
- Add a pinch of red pepper flakes for heat
- Drizzle with sesame oil before serving
- Toss in some ginger along with the garlic
Serving Suggestions
This cabbage stir fry works wonderfully as:
- A side dish for grilled meats or fish
- A topping for rice or noodles
- Part of a larger Asian-inspired meal
- A light vegetarian main course
- Meal prep for healthy lunches throughout the week
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a frying pan over medium heat for best results, or microwave in 30-second intervals until heated through.
Frequently Asked Questions
Can I use other types of cabbage?
Absolutely! Napa cabbage, savoy cabbage, or purple cabbage all work beautifully. Each variety offers slightly different texture and flavor.
Is this recipe gluten-free?
If you use tamari or gluten-free soy sauce, this recipe is completely gluten-free. Check your Chinese cooking wine label as well.
Can I make this without alcohol?
Yes, you can substitute the cooking wine with vegetable broth mixed with a tiny splash of rice vinegar.
How do I prevent the cabbage from getting mushy?
Cook over high heat at the end and don’t overcook. The cabbage should be tender but still have some bite.
Can I meal prep this dish?
Yes! This stir fry reheats well and makes excellent meal prep. Store in individual portions for easy grab-and-go lunches.
What should I serve with cabbage stir fry?
It pairs perfectly with steamed rice, fried rice, noodles, or as a side to any protein like chicken, pork, or fish.
This Easy Cabbage Stir Fry is proof that the best dinner ideas for family don’t have to be complicated or expensive. With just a handful of ingredients and a few minutes of your time, you can create a healthy, delicious meal that everyone will enjoy. It’s one of those lazy dinners that doesn’t taste lazy at all!
PrintEasy 15-Minute Cabbage Stir Fry (5 Ingredients, Budget-Friendly!)
This Easy Cabbage Stir Fry comes together in just 15 minutes with 5 simple ingredients. Tender cabbage is stir-fried with garlic, soy sauce, and Chinese cooking wine for a delicious, budget-friendly side dish or light main course perfect for busy weeknights.
- Prep Time: 5
- Cook Time: 10
- Total Time: 15
- Yield: 4
- Category: Side Dish
- Method: Stir-Fry
- Cuisine: Asian
Ingredients
1 tablespoon vegetable oil
2 cloves garlic, minced
1 pound shredded cabbage
1 tablespoon soy sauce
1 tablespoon Chinese cooking wine (Shaoxing wine)
Instructions
1. Heat vegetable oil in a wok or large skillet over medium heat. Stir in garlic and cook until it begins to brown, 3 to 5 seconds.
2. Stir in cabbage until coated in oil; cover the wok and cook for 1 minute.
3. Pour in soy sauce; cook and stir for another minute. Increase heat to high and stir in Chinese cooking wine. Cook and stir until cabbage is tender, about 2 minutes more.
4. Serve hot and enjoy!
Notes
For extra flavor, add a pinch of red pepper flakes or a drizzle of sesame oil before serving.
This dish is best served immediately but can be stored in the refrigerator for up to 4 days.
Use tamari for a gluten-free version.
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