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Tender cabbage, savory ground beef, and a spicy, garlicky sauce make this Cabbage Stir Fry an instant favorite. Made with fresh vegetables and loaded with flavor, this 30-minute meal is an easy alternative to Chinese takeout.
Stir fries are a frequent fixture of my weekly dinner menus and stir fry noodles with chicken and vegetables is another one I make often. This week, since I had ground beef in the freezer, I switched things up and made a beefy cabbage version.
Cabbage Stir Fry
Similar to my egg roll skillet and sausage egg roll in a bowl, this has the ground meat, shredded cabbage, onion, and garlic you’d find inside a typical egg roll, and I’ve kicked up the flavor here with the punch of chili paste.
I expected the beef to be my favorite part of this stir fry. And as much as I enjoyed the savory meat, it’s the cabbage that kept me coming back for more. Cabbage is inexpensive and versatile, and when it’s sliced into noodle-like ribbons here, it’s perfect for lapping up all that incredible sauce.
I’m always amazed by how easy it is to turn an ordinary vegetable into a crave-worthy dish with just a few simple steps. I can’t wait for you to try this one.
Ingredients and Substitutions
The Ground Meat – I used ground beef here, but ground pork, turkey, and chicken will work well, too.
The Cabbage – You want green cabbage with dense, hearty leaves here.
The Aromatics – Fresh garlic, ginger, and yellow onion provide the flavor base for the stir fry.
The Sauce – Soy sauce, chili paste, and cornstarch create a slightly spicy, salty, savory sauce that thickens as it cooks.
The Garnishes – Green onions and sesame seeds provide the finishing touch for cabbage stir fry.
Notes on Equipment
- Chef’s knife. Food prep is so much easier when you have a quality knife. It was over 10 years ago when I first tried this one. The price simply can’t be beat for quality.
- Cutting board
- Measuring cups and spoons
- Wooden saute paddle. You can use any wooden or metal spatula you like, but I find that I reach for this super sturdy wooden utensil more often than not.
- Large skillet. I love this enamel cast iron skillet for stir fries and skillet meals like this one. It goes from the stove to the table and it wipes clean like a dream.
How to Make Cabbage Stir Fry
Getting Things Ready: Before I start cooking anything, I prep the vegetables. Shred the cabbage, chop the onion, mince the garlic and the ginger.
Browning the Beef: I warm a large skillet over medium-high heat, and then add the ground beef. Cook the ground beef, crumbling it a bit after it begins to brown.
Adding the Aromatics: You’ll add the onion, garlic, and ginger to the beef and continue cooking and stirring the mixture until the onion has softened and the skillet is fragrant.
Mixing the Sauce: While the beef is cooking, I combine the soy sauce, chili paste, and cornstarch in a liquid measuring cup or bowl and whisk well to combine it.
Adding the Sauce: Pour the stir fry sauce into the skillet with the meat. Give it a good stir and scrape off any bits of beef that may have stuck to the pan.
Cooking the Cabbage: Now, we’ll add the cabbage to the skillet. Stir to mix the cabbage throughout the meat and then put a lid on the skillet. Let the cabbage steam until it looks slightly wilted.
Finishing the Stir Fry: I’ll take the lid off of the skillet once the cabbage begins to wilt and continue cooking the stir-fry and stirring occasionally, until the sauce thickens.
Garnishing the Stir Fry: I sprinkle the stir-fry with thinly sliced green onions and sesame seeds before portioning it into bowls. And I’ll give it an additional drizzle of Sriracha, if desired, for a bit of heat.
Expert Tip
Whenever I make a stir fry, I prep every ingredient and line them up next to the stove before I turn on the heat. Once you start cooking, everything happens FAST. Being prepared helps you avoid accidentally burning the beef because you got distracted chopping cabbage.
Taste for Salt – I always taste my dishes as I’m cooking. It’s especially important here if you’re using something other than ground beef. When I made this with ground pork, I found I needed to add a bit more salt, and some extra chili paste too, to achieve the same depth of flavor as the beef.
Make It Spicier – If you love spicy heat, this cabbage stir fry is practically begging to be drizzled with Sriracha. Other sauces like Bang Bang totally belong here too.
Avoid Overcooked Cabbage – I remove the lid at the end of cooking, not only to reduce the sauce, but also to keep the cabbage tender-crisp instead of soggy.
Serving Suggestions
Serve this with bowls of Chinese Egg Drop Soup for a fantastic meal. If you want to round things out with a salad, I recommend trying my Asian Cabbage Salad or Harvest House Chop Salad. And I’ll never turn down an opportunity to serve my Orange Parsley Salad, that one still makes me grin all these years later.
Storage and Reheating
How to Store: Transfer any leftovers to an airtight container. Store it in the refrigerator and enjoy within 2-3 days.
How to Reheat: Single portions will reheat well in the microwave. I recommend covering the plate with a paper towel before heating to keep the beef moist. If I’m heating up a larger batch, then I use a skillet on the stove at low heat and add a splash of water to refresh the sauce.
More Stir Fry Recipes
- Spicy Chicken and Broccoli Stir Fry
- Pepper Pork Stir Fry
- Ramen Egg Roll Bowl
- Jap Chae
- Chinese Vegetable Stir Fry with Chicken and Bacon
- Sweet and Sour Ham Ball Stir Fry
- Filipino Lumpia Skillet
- Mongolian Beef with Noodles
Frequently Asked Questions
How can I make this vegetarian?
To make a meatless cabbage stir fry, swap the ground meat for textured vegetable protein (TVP). I would add additional salt to taste if using TVP.
Can I use other kinds of cabbage?
Green cabbage works best for this recipe because it’s thicker and holds up well to the sauce. I wouldn’t recommend using varieties with thinner leaves, like napa.
Is this recipe gluten free?
It depends. Many soy sauces contain gluten. To make this gluten free, be sure to use a gluten free soy sauce or tamari.
How can I make this less spicy?
For a less spicy version, reduce the amount of chili paste in the sauce. If you don’t want any spice at all, leave the chili paste out entirely.
- 1 pound ground beef (see note below for substitutions)
- 1 medium yellow onion chopped into ½-inch pieces about 1 cup
- 4 cloves garlic minced
- 1 tablespoon minced ginger
- ¼ cup low sodium soy sauce
- 1 tablespoon chili paste or Sriracha hot sauce
- 1 teaspoon cornstarch
- 1 medium head green cabbage shredded thin, about 8-10 cups worth
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 4 green onions sliced thin
- black and / or white sesame seeds
- optional Bang Bang sauce or additional Sriracha
In a large skillet over medium-high heat, cook and crumble the ground beef. Add the onion, the garlic, and the ginger and continue cooking and stirring for about 3 minutes until softened and fragrant.
While the beef and onion are cooking, whisk together the soy sauce, chili paste, and cornstarch in a small glass or bowl. Set aside. Pour in the sauce and stir to mix throughout.
Stir in the cabbage and reduce the heat to medium. Cover with a lid for about 3 minutes, until it begins to soften. Uncover and continue cooking uncovered for an additional minute or two, as needed, until the sauce has mostly been absorbed and the cabbage is tender-crisp.
Taste the stir fry and adjust the salt and pepper, as desired. Sprinkle with green onions and sesame seeds before serving. Drizzle with additional sauces, if desired.
Ground chicken, ground turkey, or ground pork may all be substituted here. TVP is also a great option if that’s more your style. Regardless of your choice, you’ll want to taste before serving, because this recipe is written specifically for ground beef. When I tested it with ground chicken and pork, I needed a bit more salt in order to hit the same flavor profile. So, adjust as desired for your tastes.
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