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Simple and delicious, Cabbage Stir-Fry is easy to prepare, packed with vitamins k and c, and budget friendly!  When stir-fried the cabbage caramelizes, transforming from slightly bitter and crunchy to lightly sweet and tender.  The use of sesame oil, ginger and soy sauce adds an Asian inspired nuance to this recipe, elevating the cabbage from ordinary to extraordinary.  To make a meal of it, simply add any protein and serve with brown rice.


  • 1 Medium cabbage, cored and shredded
  • 1 Tbsp vegetable oil
  • 1 Tbsp sesame oil
  • 2 garlic cloves, minced
  • 1 tsp grated ginger, fresh
  • 2 Tbsp soy sauce
  • Pinch, red pepper flakes

How to Store Cabbage:  Place cabbage in plastic bag in the crisper drawer of your fridge. Cabbage is best stored whole and unrinsed until you are ready to use it.  A head of cabbage will last up to two months when stored this way.

Main Ingredient(s): Cabbage, Garlic, Ginger


  • Heat the oil in a large sauté pan or wok over medium heat. Add garlic and red pepper flakes and cook for a few seconds until garlic begins to soften and become fragrant.
  • Add cabbage, mix using tongs, until cabbage is evenly coated in spicy garlic oil, add 2 Tbsp water and cover to create steam, cook for 3-4 minutes. Cabbage will begin to soften.
  • Add the ginger and soy sauce, increase the heat to high. Leave uncovered, stir-fry* until the cabbage is tender, for about 2-3 minutes more. Adjust seasoning and mix well before serving.

*stir-fry: to cook rapidly in a lightly oiled pan/wok over high heat while stirring briskly.

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VT Fresh is funded in part by the USDA’s Supplemental Nutrition Assistance Program (SNAP). USDA is an equal opportunity provider and employer. In Vermont, SNAP is called 3SquaresVT. It can help low income people buy foods for a better diet. To find out more, contact the Vermont Foodbank toll-free at 855-855-6181.

Published On: January 25, 2023