Savory Cabbage Stir-Fry

Name: Savory Cabbage Stir-Fry
Total time: 10 min
Ingredients: 1 cup green cabbage, thinly sliced; 1 tablespoon vegetable oil; 1 clove garlic, minced; 1 tablespoon soy sauce; 1 teaspoon sesame oil; Salt and pepper to taste; 1 green onion, chopped (for garnish)

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10 minTotal time

easyDifficulty

150kcal / serving

Ingredients

For 1 serving

servings

1 cup green cabbage, thinly sliced
1 tablespoon vegetable oil
1 clove garlic, minced
1 tablespoon soy sauce
1 teaspoon sesame oil
Salt and pepper to taste
1 green onion, chopped (for garnish)

Ingredient substitutions

Green cabbage Napa cabbage, sliced to a similar thickness; it softens more quickly.
Vegetable oil Canola oil in the same amount.
Green onion A small handful of chopped chives for a mild onion garnish.

Nutrition per serving

Estimated values for 1 serving, 150 kcal

Protein2 g

Carbohydrates7 g

Fat13 g

Fiber 2 g · Sugar 3 g · Sodium 650 mg

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This quick and delicious cabbage stir-fry is packed with vibrant flavors and nutrients. It's a perfect side dish or a light main course, featuring tender cabbage sautéed with garlic and soy sauce.

Steps

Heat the vegetable oil in a pan over medium heat.
Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the sliced cabbage and stir-fry for 3-4 minutes until slightly wilted.
Pour in the soy sauce and sesame oil, stirring well to coat the cabbage.
Season with salt and pepper to taste, and cook for an additional 2 minutes.
Remove from heat and garnish with chopped green onion before serving.

Tips for Savory Cabbage Stir-Fry

Look for glossy, softened leaves with a little bite; cooking much longer can make the cabbage limp and watery.
Use a wide skillet so the cabbage has room to release moisture rather than steam in a crowded pile.
Have the garlic and seasonings ready before cooking; the short cook time leaves little room to pause once the pan is hot.

Drink pairing

A crisp, dry lager
Its clean, refreshing finish complements the savory soy and sesame flavors without overwhelming the cabbage.

0% option: Sparkling water with a squeeze of lime

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot; the cabbage will be softer after storage.

Frequently asked questions

How can I keep the cabbage from turning soggy?

Cook it in a wide pan and stop while the leaves are tender but still have some bite; excess crowding and extra cooking can make it watery.

Can I make this ahead?

It is best freshly cooked for the firmest texture. You can slice the cabbage and chop the garlic and green onion ahead, then keep them covered in the refrigerator.