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Super Easy Stir-Fried Cabbage


"A very simple stir-fry dish. The reason for using only soya sauce for stir-frying cabbage is that it brings out the natural sweetness in the cabbage itself."
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15 m servings 65 cals
Original recipe yields 4 servings


  • Calories:
  • 65 kcal
  • 3%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 7.4g
  • 2%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 270 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat the vegetable oil in a wok or large skillet over medium heat. Stir in the garlic, and cook for a few seconds until it begins to brown. Stir in the cabbage until it is coated in oil; cover the wok, and cook for 1 minute. Pour in the soy sauce, and cook and stir for another minute. Increase the heat to high, and stir in the Chinese cooking wine. Cook and stir until the cabbage is tender, about 2 minutes more.


  • Cook's Note
  • I prefer to use a gas stove for this recipe.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 41
  1. 52 Ratings

Most helpful positive review

Okay, I was a little wierded out by the thought of eating straight cabbage, but this dish is amazing! I also tried it with apple cider vinegar in place of the wine, and it's great either way.

Most helpful critical review

Family didn't like this recipe at all. May be because I used savory cabbage. Didn't turn out very tasty.

Most helpful
Most positive
Least positive

Okay, I was a little wierded out by the thought of eating straight cabbage, but this dish is amazing! I also tried it with apple cider vinegar in place of the wine, and it's great either way.

A friend of mine showed me his version of this. He added sliced onions to the cabbage, salt and pepper. It was awesome! It is amazing how simple a dish it is and how good it is!

A good complimenting side dish for other Asian cuisine. I used rice vinegar instead of wine and added about a tsp of white sugar. Using cole slaw mix with carrots and purple cabbage gave the r...

I liked this. I served it on the side of a ginger glazed salmon and the flavors combined well. I first carmelized one onion. Then, I added the cabbage along with 2 chopped bok choy bundles and...

Oh my this is good and easy to make. Didn't have the wine so substitued rice vinegar as others suggested. Used Napa cabbage cooked for about 3 min and kept warm in oven (at 190deg) while I sti...

I usually make this when I have left over coleslaw mix. It is quick and easy. I sometimes add a couple drops of sesame oil or some sesame seeds for variation.

Great recipe! I use the vegetable spray instead of oil, works great cuts the calories. I never have wine or anything like that so i omit that. If I don't have fresh garlic I use garlic pepper ...

Amazing recipe for being so simply. I substituted red wine vinegar, and it turned out great!

I thought this was excellent...easy and just the right amount of everything. I did sub the rice vinegar since I didn't have the wine and I added some toasted sesame seeds at the end. too easy!