published 1 day ago
Credit: Photo: Alex Lepe; Food Styling: Anna Billingskog
It cooks in just 15 minutes.
Serves4Prep15 minutesCook15 minutes
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Credit: Photo: Alex Lepe; Food Styling: Anna Billingskog
In case you haven’t heard, 2026 has been dubbed “the year of the cabbage.” But for me it’s always a good time for cabbage — the humble, leafy brassica is a mainstay in my kitchen. I use it in so many shredded slaws and roasted cabbage sides, and it’s one of my favorite ways to jazz up a classic pasta (looking at you, cabbage carbonara!).
Cabbage also happens to be one of my all-time favorite stir-fry ingredients, and crisp-tender chopped green cabbage is the star of this skillet meal. It’s tossed with lean ground chicken, bell pepper, onion, and a simple savory sauce for a quick-cooking dinner you’ll want to eat again and again.
Why You’ll Love It
- It’s all about the veggies. As it should be when cabbage is the star of this saucy stir-fry. This recipe packs in nearly 10 cups of veggies.
- **You need less than 30 minutes all-in. **This is a quick and easy, straightforward recipe. And best of all, it cooks in just 15 minutes.
Credit: Photo: Alex Lepe; Food Styling: Anna Billingskog
Key Ingredients in Cabbage Stir-Fry
- **Vegetables: **In addition to green cabbage (the sturdiness of the leaves make it the best choice for this stir-fry), bell pepper and onion and flavor and color.
- **Ground meat: **Lean ground chicken adds bulk and protein, but has a mild flavor that allows the cabbage to shine.
- Soy sauce or tamari: This super-savory pantry ingredient is used for the base of the sauce.
How to Make Cabbage Stir-Fry
- **Make the sauce. **Stir all ingredients for the sauce together.
- **Brown the ground chicken. **Cook the ground chicken until browned and cooked through, then transfer to a plate.
- Stir-fry the vegetables. In the same pan, cook the onion and bell pepper until softened, and transfer to the plate with the chicken. Cook the cabbage until crisp-tender and browned around the edges.
- Finish with the sauce. Return the onion, bell pepper, and chicken to the skillet. Stir the sauce again and add to the skillet. Cook until everything is heated through and the sauce coats the chicken and vegetables.
Helpful Swaps
- Because the leaves have a similar density, red cabbage is the best substitute for green cabbage in this recipe.
- Ground turkey is our top pick for an alternative to ground chicken, although ground pork and lean ground beef also work as substitutes.
- Orange or yellow bell pepper can be used as a substitute for the red bell pepper.
- Red onion, shallot, or a small bunch of scallions can be used as a substitute for yellow onion.
Storage and Make-Ahead Tips
- The sauce can be made up to a day ahead and refrigerated in an airtight container. Re-whisk before using.
- Leftovers will keep in the refrigerator for up to four days.
Tips from Our Recipe Tester
It was really good! The cabbage stir-fry was hearty and filling. I loved that it was a veggie-forward dish. It’s a great way to use a whole head of cabbage for dinner. —Jan, January 2026
It cooks in just 15 minutes.
Ingredients
- 1/4 cup
soy sauce or tamari
- 2 tablespoons
rice vinegar
- 1 tablespoon
honey
- 2 teaspoons
cornstarch
- 3 cloves
garlic, finely grated
- 2 teaspoons
finely grated peeled ginger (from a 2-inch piece)
- 3 tablespoons
olive oil, divided
- 1 pound
ground chicken, preferably dark meat
- 1 teaspoon
kosher salt, divided
- 1/4 teaspoon
freshly ground black pepper
- 1
medium yellow onion, diced (about 1 1/2 cups)
- 1
medium red bell pepper, diced (about 1 cup)
- 1
small head green cabbage (about 1 1/2 pounds), cored and coarsely chopped (about 7 cups)
Thinly sliced scallions, for garnish (optional)
For serving: steamed rice or cooked noodles (optional)
Stir 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey, 2 teaspoons cornstarch, 3 finely grated garlic cloves, and 2 teaspoons finely grated peeled ginger together in a small bowl or liquid measuring cup until the cornstarch is suspended. 1.
Heat 1 tablespoon of the olive oil in a wok or large frying pan over medium-high heat until shimmering. Add 1 pound ground chicken, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon black pepper. Cook, breaking up the meat into small pieces, until browned and cooked through, 5 to 7 minutes. Transfer to a large plate. 1.
Heat 1 tablespoon of the olive oil in the same skillet over medium-high heat until shimmering. Add 1 diced medium yellow onion and 1 diced medium red bell pepper. Cook, stirring occasionally, until the onion is softened, 3 to 4 minutes. Transfer to the plate with the chicken. 1.
Heat the remaining 1 tablespoon olive oil in the same skillet over medium-high heat until shimmering. Add 1 chopped small green cabbage and season with the remaining 1/2 teaspoon kosher salt. Cook, tossing occasionally, until crisp-tender and lightly browned around the edges on some pieces, 2 to 3 minutes. 1.
Reduce the heat to medium. Return the onion, bell pepper, chicken, and any accumulated juices on the plate to the skillet. Stir the sauce again, then add to the skillet. Cook, tossing regularly, until heated through and the sauce coats the chicken and vegetables well, about 1 minute. Garnish with thinly sliced scallions if desired. Serve with steamed rice or noodles if desired
Recipe Notes
**Make ahead: **The sauce can be made up to 1 day ahead and refrigerated in an airtight container. Rewhisk before using.
**Storage: **Refrigerate leftovers in an airtight container for up to 4 days.
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