This easy cabbage stir fry recipe turns simple ingredients into a craveable, savory meal in just 15 minutes.
Holly’s Recipe Highlights
- Flavor: This slightly sweet stir fry is delicious with a ginger kick and a savory-salty soy-sesame finish.
- Technique: The secret to perfectly crisp-tender cabbage is easy! Simply add cabbage to the skillet in two stages.
- Time-Saving Tip: On busy weeknights, I love using a bag of coleslaw mix because it saves so much time! This allows me to bring a healthy, flavorful stir fry to the table quickly.
Ingredients and Variations
- Chicken: Ground chicken is ideal because it absorbs the aromatic garlic and ginger flavors so well.
- Vegetables: Cauliflower and cabbage are low-carb favorites. Add cauliflower rice straight from frozen and cook until the steam evaporates to avoid a watery sauce.
- Sauce: Garlic, ginger, liquid aminos (or soy sauce), and toasted sesame oil create a savory, slightly nutty, and aromatic sauce that brings the stir fry to life.
Variations
- Ground beef and shrimp are also delicious protein options.
- Mushrooms, broccoli, spinach, sliced bell peppers, or snap peas add extra nutrition, color, and flavor.
- While fresh ginger, grated with a microplane grater, yields the best flavor, ground ginger can also be used in a pinch.
- Turn up the heat with a pinch of red pepper flakes or a spoonful of chili garlic sauce.
How to Make a Cabbage Stir Fry
- Brown chicken with ginger and garlic (full recipe below).
- Add cauliflower rice and some of the coleslaw mix and cook.
- Add remaining coleslaw mix, season, and serve.
Holly’s Stir Fry Success Tips
- Use the largest skillet you have with high heat so the cabbage is fried not steamed.
- Brown the meat until deep golden bits form, because these bits add so much extra flavor. For safe serving, cook chicken to 165°F and avoid overcrowding the pan so it heats evenly.
- Add that cabbage mix in two stages for the best texture!
- If the skillet looks watery, cook 1–2 minutes longer before seasoning to let the liquid evaporate.
- Taste before adding more aminos or soy sauce, since brands vary in saltiness.
Store, Reheat, Freeze
Cool, then refrigerate for up to 4 days in an airtight container.
To reheat, warm in a skillet over medium heat to bring back some sizzle. Add a teaspoon of water if needed.
Freeze portions for up to 2 months, and thaw overnight in the fridge before reheating.
Low Carb Skillet Dinners
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Cabbage Stir Fry
A cabbage stir fry made easy with coleslaw mix and frozen cauliflower rice, is ready in about 15 minutes. Perfect for any weeknight meal!
Equipment
Ingredients
- 1 pound ground chicken or beef
- 3 cloves garlic minced
- 1 tablespoon fresh ginger finely chopped
- 3 cups frozen cauliflower rice
- 1 (14 ounce) bag coleslaw mix
- 2 tablespoons liquid aminos or soy sauce
- 1 teaspoon toasted sesame oil
Instructions
- Brown chicken, garlic and ginger in a very large skillet until no pink remains.
- Stir in cauliflower rice and ⅔ of the coleslaw mix. Cook until tender, about 5 minutes.
- Stir in remaining coleslaw mix and cook 2-3 minutes.
- Season with aminos and sesame oil to taste.
Notes
- Chicken should be cooked to a temperature of 165˚F for safe consumption.
- Optional: Garnish with sliced green onions or crushed peanuts.
- Refrigerate covered for up to 4 days.
Nutrition Information
Calories: 140kcal | Carbohydrates: 5g | Protein: 15g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 390mg | Potassium: 645mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 39mg | Calcium: 25mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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