Brimming with vibrant flavors and versatile possibilities, Chinese-inspired cabbage dishes are about to become your new kitchen favorites. Whether you’re craving quick weeknight dinners, comforting soups, or impressive stir-fries, this roundup has something delicious for every home cook. Let’s explore 18 mouthwatering recipes that transform humble cabbage into extraordinary meals—get ready to be inspired!
Stir-fried Chinese Cabbage with Garlic
A crisp, garlicky stir-fry is my go-to weeknight side dish, especially when I’m craving something light yet flavorful after a long day. I love how Chinese cabbage holds its crunch while soaking up all that savory garlic goodness—it’s a humble veggie that always delivers. Trust me, once you try this, you’ll be making it on repeat like I do!
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
For the stir-fry:
– 1 large head Chinese cabbage (about 1.5 lbs), sliced into 1-inch pieces
– 3 tbsp vegetable oil
– 4 cloves garlic, minced
For seasoning:
– 2 tbsp soy sauce
– 1 tsp sugar
– 1/4 tsp salt
Instructions
1. Wash the Chinese cabbage thoroughly under cold running water, then pat it completely dry with paper towels to prevent splattering during stir-frying.
2. Slice the cabbage into 1-inch pieces, separating the thicker stems from the leafy parts for even cooking.
3. Mince 4 cloves of garlic finely so it distributes evenly in the oil.
4. Heat a large wok or skillet over high heat until a drop of water sizzles and evaporates immediately, about 2 minutes.
5. Add 3 tbsp vegetable oil to the hot wok and swirl to coat the surface evenly.
6. Add the minced garlic to the oil and stir-fry for 15 seconds until fragrant but not browned, to avoid bitterness.
7. Add the cabbage stems first and stir-fry for 1 minute to soften them slightly.
8. Add the cabbage leaves and continue stir-frying for another 2 minutes, tossing constantly with a spatula.
9. Pour in 2 tbsp soy sauce, 1 tsp sugar, and 1/4 tsp salt directly over the cabbage.
10. Stir-fry everything together for 1 more minute until the cabbage is wilted but still crisp-tender, with no liquid pooling at the bottom of the wok.
11. Immediately transfer the stir-fry to a serving plate to stop the cooking process.
Zesty and vibrant, this dish offers a satisfying crunch with a savory garlic punch that lingers pleasantly. I often serve it alongside steamed rice or toss it into noodles for a quick, complete meal—it’s versatile enough to brighten up any dinner table!
Sichuan Spicy Cabbage Stir-fry
Vividly spicy and packed with crunch, this Sichuan Spicy Cabbage Stir-fry is my go-to when I crave something bold yet quick—it’s the dish I whip up after a long day, always reminding me of that tiny restaurant in Chinatown where I first fell in love with numbing heat. Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– For the cabbage: 1 small head green cabbage (about 6 cups thinly sliced), 2 tbsp vegetable oil
– For the aromatics: 3 cloves garlic (minced), 1-inch piece ginger (minced), 2 green onions (sliced)
– For the sauce: 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, 1/2 tsp Sichuan peppercorns (toasted and ground), 1/2 tsp red pepper flakes
Instructions
1. Thinly slice the green cabbage into 1/4-inch strips, discarding the tough core.
2. Mince the garlic and ginger, and slice the green onions, separating the white and green parts.
3. In a small bowl, combine soy sauce, rice vinegar, sugar, ground Sichuan peppercorns, and red pepper flakes to make the sauce.
4. Heat a large skillet or wok over high heat until a drop of water sizzles and evaporates immediately.
5. Add vegetable oil to the hot skillet and swirl to coat the surface evenly.
6. Add the sliced cabbage to the skillet and stir-fry for 3–4 minutes until it wilts slightly but remains crisp.
7. Push the cabbage to the sides of the skillet, creating a well in the center.
8. Add the minced garlic, ginger, and white parts of green onions to the center well and stir-fry for 30 seconds until fragrant.
9. Pour the prepared sauce over the cabbage and aromatics, stirring everything together to coat evenly.
10. Continue stir-frying for another 2–3 minutes until the cabbage is tender-crisp and the sauce is absorbed.
11. Remove from heat and garnish with the green parts of the sliced green onions.
Zesty and vibrant, this stir-fry delivers a satisfying crunch with a mouth-tingling kick from the Sichuan peppercorns—I love serving it over steamed jasmine rice to soak up the spicy sauce, or tossing it with noodles for a hearty twist.
Steamed Cabbage with Fermented Tofu
Venturing into my kitchen on a chilly December evening, I found myself craving something comforting yet simple—a dish that would warm both my home and my heart. That’s when I remembered my grandmother’s trick of using fermented tofu to transform humble cabbage into a savory, umami-packed delight. It’s become my go-to when I want a quick, healthy side that feels like a hug in a bowl.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the cabbage:
– 1 medium head green cabbage (about 2 lbs), cored and cut into 1-inch thick wedges
– 1 tbsp vegetable oil
For the sauce:
– 2 tbsp fermented tofu (white or red variety), mashed into a paste
– 2 tbsp water
– 1 tsp sugar
– 1/2 tsp sesame oil
For garnish:
– 1 green onion, thinly sliced
– 1 tsp toasted sesame seeds
Instructions
1. Prepare a steamer by filling a pot with 1 inch of water and bringing it to a boil over high heat (212°F).
2. Place the cabbage wedges in a single layer in a steamer basket, ensuring they don’t overlap for even cooking.
3. Steam the cabbage for 10–12 minutes, or until the wedges are tender when pierced with a fork but still hold their shape.
4. While the cabbage steams, heat 1 tbsp vegetable oil in a small saucepan over medium heat (350°F).
5. Add the mashed fermented tofu paste to the saucepan and cook for 1 minute, stirring constantly to release its aroma.
6. Pour in 2 tbsp water and 1 tsp sugar, stirring until the sugar dissolves and the sauce thickens slightly, about 2 minutes.
7. Remove the sauce from heat and stir in 1/2 tsp sesame oil for a nutty finish.
8. Transfer the steamed cabbage to a serving platter and drizzle the warm sauce evenly over the top.
9. Garnish with 1 thinly sliced green onion and 1 tsp toasted sesame seeds for added color and crunch.
This dish yields cabbage that’s tender yet crisp, soaking up the rich, salty-sweet sauce with a funky kick from the fermented tofu. Try serving it alongside steamed rice or as a topping for noodles to let those bold flavors shine—it’s a simple twist that always impresses at my dinner table.
Chinese Cabbage and Pork Dumplings
You know those cozy winter evenings when you crave something warm, comforting, and just a little bit special? That’s exactly when I turn to these Chinese cabbage and pork dumplings—they’re my go-to for a satisfying homemade meal that feels like a hug in food form. I love making a big batch on a lazy Sunday; the rhythmic folding is almost meditative, and my kitchen always smells incredible afterward.
Serving: 4 | Pre Time: 45 minutes | Cooking Time: 15 minutes
Ingredients
For the filling:
– 1 lb ground pork
– 4 cups finely chopped Chinese cabbage (about 1 small head)
– 3 tbsp soy sauce
– 2 tbsp sesame oil
– 1 tbsp grated fresh ginger
– 2 cloves garlic, minced
– 1/2 tsp white pepper
For assembly and cooking:
– 1 package (about 40) round dumpling wrappers
– 1/4 cup water (for sealing)
– 2 tbsp vegetable oil (for pan-frying)
– 1 cup water (for steaming)
Instructions
1. In a large bowl, combine 1 lb ground pork, 4 cups finely chopped Chinese cabbage, 3 tbsp soy sauce, 2 tbsp sesame oil, 1 tbsp grated fresh ginger, 2 cloves minced garlic, and 1/2 tsp white pepper. Mix thoroughly with your hands or a spoon until well incorporated. Tip: Squeeze excess moisture from the chopped cabbage with a clean towel to prevent soggy filling.
2. Place 1 round dumpling wrapper on a clean surface. Spoon about 1 tablespoon of the filling into the center of the wrapper.
3. Dip your finger in 1/4 cup water and moisten the edges of the wrapper. Fold the wrapper in half over the filling to form a half-moon shape.
4. Pinch the edges together firmly to seal, pleating the top edge as you go for a traditional look. Tip: Ensure no air pockets are trapped inside to avoid bursting during cooking.
5. Repeat steps 2-4 with the remaining wrappers and filling until all dumplings are assembled.
6. Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat until shimmering, about 2 minutes.
7. Arrange dumplings in the skillet in a single layer, flat-side down, without overcrowding. Cook for 2-3 minutes until the bottoms are golden brown and crispy.
8. Carefully pour 1 cup water into the skillet—it will sizzle—then immediately cover with a lid. Reduce heat to medium-low and steam for 8-10 minutes until the wrappers are translucent and the filling is cooked through. Tip: Listen for the sizzling to subside as a cue that the water has evaporated.
9. Remove the lid and cook for an additional 1-2 minutes to re-crisp the bottoms if desired. Transfer to a plate using a spatula.
10. Serve hot. One of my favorite things about these dumplings is the delightful contrast between the crispy, golden-brown bottom and the tender, steamed top. Often, I’ll whip up a quick dipping sauce with soy sauce and vinegar, but they’re just as delicious straight from the pan—perfect for sharing with friends over a cozy dinner.
Braised Cabbage with Dried Shrimp
Remember those chilly evenings when you crave something comforting yet simple? I often find myself reaching for humble ingredients that transform into something magical, and this braised cabbage with dried shrimp is a perfect example—it’s a dish that feels both nostalgic and fresh, inspired by my grandma’s knack for turning pantry staples into a cozy meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the base:
- 1 medium green cabbage (about 2 lbs), cored and cut into 1-inch wedges
- 1/4 cup dried shrimp, rinsed and soaked in 1 cup warm water for 10 minutes
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
For the braising liquid:
- 1 cup low-sodium chicken broth
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1/2 tsp white pepper
Instructions
- Heat 2 tbsp vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
- Add 3 cloves minced garlic and 1-inch minced ginger, stirring constantly for 30 seconds until fragrant to prevent burning.
- Drain the 1/4 cup soaked dried shrimp, reserving the soaking liquid, and add the shrimp to the pot, cooking for 1 minute to lightly toast.
- Arrange 1 medium cabbage wedges in a single layer in the pot, searing for 3 minutes per side until edges are golden brown—this builds flavor and helps the cabbage hold its shape.
- Pour in 1 cup chicken broth, 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, 1/2 tsp white pepper, and the reserved shrimp soaking liquid, scraping up any browned bits from the bottom.
- Bring the liquid to a boil, then reduce heat to low, cover the pot, and simmer for 15 minutes until the cabbage is tender but not mushy.
- Uncover the pot, increase heat to medium, and cook for 5 more minutes to reduce the sauce slightly, stirring occasionally.
Soft and savory, the cabbage absorbs the umami-rich broth while the dried shrimp adds a subtle briny depth. Serve it over steamed rice for a complete meal, or pair it with grilled meats for a comforting side—either way, it’s a dish that warms you from the inside out.
Cantonese Wonton Soup with Cabbage
Just when I thought I’d tried every comforting soup, my friend’s grandma shared her Cantonese wonton soup with cabbage—a cozy, brothy hug in a bowl that’s become my go‑to for chilly evenings. It’s surprisingly simple to make at home, and the crisp cabbage adds a fresh crunch that balances the tender dumplings perfectly.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
For the wonton filling:
– ½ lb ground pork
– 2 tbsp finely chopped green onions
– 1 tsp grated fresh ginger
– 1 tbsp soy sauce
– ¼ tsp white pepper
For the soup base:
– 6 cups chicken broth
– 4 cups thinly sliced green cabbage
– 1 tbsp vegetable oil
– 2 cloves garlic, minced
For assembly:
– 24 wonton wrappers
– 1 tbsp cornstarch mixed with 2 tbsp water (for sealing wontons)
Instructions
1. In a medium bowl, combine ½ lb ground pork, 2 tbsp chopped green onions, 1 tsp grated ginger, 1 tbsp soy sauce, and ¼ tsp white pepper. Mix with a fork until well blended.
2. Place 1 tsp of the pork mixture in the center of a wonton wrapper. Dip your finger in the cornstarch slurry and moisten the edges of the wrapper.
3. Fold the wrapper diagonally to form a triangle, pressing the edges firmly to seal. Bring the two bottom corners together and pinch to secure—this classic shape helps the wontons hold their filling during cooking.
4. Repeat steps 2–3 until all filling is used, placing finished wontons on a parchment‑lined tray.
5. Heat 1 tbsp vegetable oil in a large pot over medium heat. Add 2 cloves minced garlic and sauté for 30 seconds, until fragrant.
6. Pour in 6 cups chicken broth and bring to a gentle boil over high heat. Tip: A rolling boil can tear the wontons, so keep it at a steady simmer once they’re added.
7. Carefully drop the wontons into the boiling broth. Cook for 5 minutes, stirring occasionally to prevent sticking.
8. Add 4 cups sliced cabbage to the pot. Reduce heat to medium‑low and simmer for 8 minutes, until the cabbage is tender but still slightly crisp. Tip: Don’t overcook the cabbage—it should retain a bit of bite for texture.
9. Ladle the soup into bowls, dividing wontons and cabbage evenly. Tip: For extra flavor, garnish with extra green onions or a drizzle of sesame oil right before serving.
The broth stays light yet savory, while the wontons turn juicy and tender—each bite is a warm contrast to the crisp, sweet cabbage. I love serving this with a side of chili oil for dipping, or even tossing in leftover shredded chicken for a heartier meal.
Shanghai-style Cabbage and Mushroom Stir-fry
Browsing through my local farmers market last weekend, I spotted the most beautiful Napa cabbage and earthy shiitake mushrooms—it instantly reminded me of the comforting Shanghai-style stir-fry my friend Li taught me during a rainy afternoon visit. This simple dish has become my go-to weeknight dinner because it comes together in under 30 minutes and always satisfies that craving for something savory and vegetable-forward. I love how the cabbage becomes tender-crisp while soaking up all the umami flavors from the mushrooms and sauce.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the stir-fry:
– 1 medium Napa cabbage (about 1.5 lbs), sliced into 1-inch strips
– 8 oz fresh shiitake mushrooms, stems removed and caps sliced ¼-inch thick
– 3 tablespoons vegetable oil
– 4 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
For the sauce:
– 3 tablespoons soy sauce
– 1 tablespoon oyster sauce
– 1 teaspoon sesame oil
– ½ teaspoon granulated sugar
– ¼ cup vegetable broth
Instructions
1. Wash and thoroughly dry the Napa cabbage and shiitake mushrooms with paper towels—this prevents splattering when they hit the hot oil.
2. Slice the cabbage into 1-inch strips and the mushroom caps into ¼-inch thick slices.
3. Mince the garlic cloves and grate the ginger using a microplane or fine grater.
4. In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, sugar, and vegetable broth until the sugar dissolves completely.
5. Heat a large wok or skillet over high heat for 1 minute until a drop of water sizzles and evaporates immediately.
6. Add the vegetable oil and swirl to coat the pan, then heat for 30 seconds until shimmering.
7. Add the garlic and ginger and stir-fry for 15 seconds until fragrant but not browned.
8. Add the sliced mushrooms and stir-fry for 3-4 minutes until they release their liquid and edges begin to brown slightly.
9. Add the cabbage strips and stir-fry for 2 minutes until they wilt and turn bright green.
10. Pour the sauce mixture evenly over the vegetables and continue stir-frying for 2-3 minutes until the cabbage is tender-crisp and the sauce thickens slightly to coat everything.
11. Remove from heat and transfer to a serving dish immediately.
Crunchy yet tender, this stir-fry delivers a wonderful contrast with the earthy mushrooms and sweet cabbage coated in that savory sauce. I sometimes serve it over steamed jasmine rice or toss it with noodles for a heartier meal—it’s equally delicious cold the next day straight from the refrigerator.
Hot and Sour Cabbage Salad
Unbelievably, this hot and sour cabbage salad has become my go-to side dish for everything from weeknight dinners to holiday potlucks—it’s the perfect balance of crunchy, tangy, and spicy that always gets compliments. I first tried a version at a friend’s barbecue last summer and have been tweaking it ever since to suit my love for bold flavors and quick prep. Honestly, it’s so simple that I often whip it up while chatting on the phone or waiting for the oven to preheat.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– For the salad:
– 1 small head green cabbage, thinly sliced (about 6 cups)
– 1 large carrot, grated (about 1 cup)
– 3 green onions, thinly sliced
– For the dressing:
– 1/4 cup rice vinegar
– 2 tbsp soy sauce
– 1 tbsp sesame oil
– 1 tbsp honey
– 1 tsp red pepper flakes
– 1 clove garlic, minced
– 1/2 tsp grated fresh ginger
Instructions
1. Thinly slice 1 small head of green cabbage into shreds using a sharp knife or mandoline, aiming for pieces about 1/8-inch thick for maximum crunch.
2. Grate 1 large carrot on the large holes of a box grater until you have about 1 cup.
3. Thinly slice 3 green onions, separating the white and green parts.
4. In a large mixing bowl, combine the sliced cabbage, grated carrot, and green parts of the onions.
5. In a small bowl, whisk together 1/4 cup rice vinegar, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp honey, 1 tsp red pepper flakes, 1 minced garlic clove, and 1/2 tsp grated ginger until fully blended. Tip: Whisk vigorously for 30 seconds to emulsify the oil and vinegar for a smoother dressing.
6. Pour the dressing over the cabbage mixture in the large bowl.
7. Using clean hands or tongs, toss the salad thoroughly for 1-2 minutes until every piece is evenly coated with the dressing. Tip: Massage the cabbage gently as you toss to help it soften slightly and absorb the flavors better.
8. Let the salad sit at room temperature for 10 minutes to allow the flavors to meld. Tip: Avoid refrigerating it immediately, as the cold can mute the spicy and sour notes.
9. Sprinkle the white parts of the sliced green onions over the top as a garnish before serving.
Now, this salad delivers a satisfying crunch from the cabbage that holds up beautifully against the zesty, garlicky dressing, with just enough heat from the pepper flakes to keep things interesting. I love serving it alongside grilled chicken or spooned into tacos for an extra kick—it’s versatile enough to brighten up any meal without overpowering it.
Napa Cabbage Hot Pot
Just when the winter chill starts to bite, my mind turns to steaming, communal meals that warm you from the inside out. I remember my first time trying a proper hot pot at a friend’s house years ago—the laughter, the shared pot, the incredible depth of flavor. This Napa Cabbage Hot Pot is my cozy, simplified take on that memory, perfect for a quiet weeknight or a small gathering.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the Broth:
– 8 cups low-sodium chicken broth
– 1 (3-inch) piece fresh ginger, peeled and thinly sliced
– 4 cloves garlic, minced
– 2 tbsp low-sodium soy sauce
For the Hot Pot:
– 1 large head Napa cabbage, cored and cut into 2-inch pieces
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 8 oz firm tofu, cut into 1-inch cubes
– 4 oz shiitake mushrooms, stems removed and caps sliced
– 4 green onions, sliced diagonally
Instructions
1. In a large pot or Dutch oven, combine 8 cups of low-sodium chicken broth, 1 (3-inch) piece of peeled and thinly sliced fresh ginger, 4 cloves of minced garlic, and 2 tablespoons of low-sodium soy sauce.
2. Place the pot over high heat and bring the mixture to a boil, which should take about 8-10 minutes.
3. Once boiling, reduce the heat to medium-low to maintain a gentle simmer.
4. Add 1 large head of Napa cabbage that has been cored and cut into 2-inch pieces to the simmering broth. Tip: Adding the cabbage first allows it to soften and sweeten the broth as it cooks.
5. Let the cabbage simmer for 5 minutes until it begins to wilt.
6. Add 1 pound of boneless, skinless chicken thighs cut into 1-inch pieces to the pot.
7. Simmer the chicken for 8 minutes, stirring occasionally, until it is fully cooked and no longer pink inside.
8. Gently add 8 ounces of firm tofu cut into 1-inch cubes and 4 ounces of shiitake mushrooms with stems removed and caps sliced to the pot. Tip: Add tofu carefully to prevent it from breaking apart.
9. Simmer for an additional 5 minutes until the mushrooms are tender and the tofu is heated through.
10. Remove the pot from the heat and stir in 4 sliced green onions. Tip: Adding green onions at the end preserves their fresh, crisp flavor.
11. Ladle the hot pot into bowls, ensuring each serving gets a mix of broth, cabbage, chicken, tofu, and mushrooms.
Ladle this fragrant broth into deep bowls and watch the steam rise. The Napa cabbage becomes meltingly tender, soaking up the savory, ginger-infused broth, while the chicken stays juicy and the tofu adds a soft contrast. For a creative twist, serve it with a side of cooked rice noodles or a drizzle of chili oil for those who like a bit of heat.
Chinese Cabbage and Chicken Congee
O
n a chilly winter evening like today, I find myself craving something warm and comforting that doesn’t require hours in the kitchen. This Chinese Cabbage and Chicken Congee is my go-to—it’s simple, nourishing, and reminds me of cozy nights with a bowl in hand, perfect for sharing with family or enjoying solo.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– For the base:
– 1 cup long-grain white rice
– 8 cups water
– 1 tsp salt
– For the chicken and vegetables:
– 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
– 4 cups Chinese cabbage (napa cabbage), chopped into 1-inch pieces
– 2 tbsp vegetable oil
– For seasoning:
– 2 tbsp soy sauce
– 1 tsp ground white pepper
– 2 green onions, thinly sliced
Instructions
1. Rinse 1 cup long-grain white rice under cold water in a fine-mesh strainer until the water runs clear, about 1 minute, to remove excess starch for a smoother congee.
2. In a large pot, combine the rinsed rice, 8 cups water, and 1 tsp salt, then bring to a boil over high heat.
3. Reduce the heat to low, cover the pot with a lid, and simmer for 30 minutes, stirring every 10 minutes to prevent sticking and ensure even cooking.
4. While the rice simmers, heat 2 tbsp vegetable oil in a skillet over medium-high heat until shimmering, about 2 minutes.
5. Add 1 lb boneless, skinless chicken breast pieces to the skillet and cook for 5-7 minutes, turning occasionally, until the chicken is opaque and reaches an internal temperature of 165°F.
6. Transfer the cooked chicken to a plate and set aside, then in the same skillet, add 4 cups chopped Chinese cabbage and sauté for 3-4 minutes until slightly wilted but still crisp.
7. Tip: Reserve a handful of raw cabbage to stir in at the end for added texture and freshness.
8. After 30 minutes, uncover the pot and stir in the cooked chicken, sautéed cabbage, 2 tbsp soy sauce, and 1 tsp ground white pepper.
9. Continue simmering uncovered over low heat for 10 more minutes, stirring occasionally, until the congee thickens to a porridge-like consistency.
10. Tip: If the congee becomes too thick, add 1/2 cup hot water and stir to adjust to your preferred texture.
11. Remove the pot from heat and stir in the reserved raw cabbage and 2 thinly sliced green onions.
12. Tip: Let the congee rest for 5 minutes off the heat to allow flavors to meld before serving.
Gently ladle this congee into bowls, where the creamy rice base cradles tender chicken and crisp cabbage for a delightful contrast. The subtle saltiness from the soy sauce and warmth of white pepper make it incredibly soothing, and I love topping it with an extra sprinkle of green onions or a drizzle of sesame oil for a richer finish—it’s the ultimate hug in a bowl on a cold day like this.
Cabbage and Tofu Stir-fry with Oyster Sauce
Perfect for those busy weeknights when you want something healthy and satisfying without spending hours in the kitchen, this cabbage and tofu stir-fry has become my go-to comfort food. I love how the crispy tofu soaks up the savory oyster sauce, and the cabbage adds a wonderful crunch that makes every bite interesting.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
- For the Tofu:
- 1 (14-ounce) block extra-firm tofu, pressed for 30 minutes and cubed
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 tablespoons vegetable oil
- For the Stir-fry:
- 1 tablespoon vegetable oil
- 1 small head green cabbage (about 6 cups), thinly sliced
- 1 medium carrot, julienned
- 3 cloves garlic, minced
- For the Sauce:
- 1/4 cup oyster sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 cup vegetable broth or water
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
Instructions
- Pat the pressed tofu cubes completely dry with paper towels. (Tip: Dry tofu ensures a crispier crust when pan-frying.)
- In a medium bowl, toss the dried tofu cubes with 2 tablespoons of cornstarch and 1/4 teaspoon salt until evenly coated.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
- Add the coated tofu cubes in a single layer. Cook for 3-4 minutes per side until golden brown and crispy on all edges.
- Transfer the cooked tofu to a plate lined with paper towels.
- In the same skillet, heat 1 tablespoon of vegetable oil over medium-high heat.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Add the sliced cabbage and julienned carrot. Stir-fry for 5-7 minutes until the cabbage is wilted but still slightly crisp. (Tip: Don’t overcrowd the pan to allow vegetables to sear properly.)
- While vegetables cook, whisk together oyster sauce, soy sauce, rice vinegar, sesame oil, and vegetable broth in a small bowl.
- Push the cooked vegetables to the sides of the skillet, creating a well in the center.
- Pour the sauce mixture into the center well. Let it simmer for 1 minute.
- Stir the cornstarch slurry once more, then drizzle it into the simmering sauce while stirring constantly. Cook for 1-2 minutes until the sauce thickens to a glossy consistency. (Tip: Adding the slurry off the direct heat prevents lumps.)
- Return the crispy tofu to the skillet with the vegetables and thickened sauce.
- Gently toss everything together for 1-2 minutes until the tofu is heated through and evenly coated.
Keep this stir-fry simple by serving it over a bed of steamed jasmine rice, which perfectly soaks up the rich sauce. The contrast between the crispy tofu and the tender-crisp cabbage is incredibly satisfying, while the savory oyster sauce brings a deep umami flavor that makes the dish feel far more complex than its short cooking time suggests.
Pickled Chinese Cabbage with Chili
Vividly crunchy and tangy with a spicy kick, this Pickled Chinese Cabbage with Chili is my go-to quick pickle when I need a bright, flavorful side in a hurry—it reminds me of the zesty banchan I’d sneak extra servings of at Korean BBQ spots. I love how it transforms simple cabbage into something irresistibly snackable, and it’s perfect for clearing out the veggie drawer on a busy weeknight.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the cabbage:
– 1 medium head Chinese cabbage (about 2 lbs), thinly sliced
– 1 tbsp kosher salt
For the chili paste:
– 3 tbsp gochugaru (Korean chili flakes)
– 2 tbsp minced garlic
– 1 tsp grated ginger
– 1 tbsp sugar
For the seasoning liquid:
– ¼ cup rice vinegar
– 1 tbsp soy sauce
For garnish:
– 2 green onions, thinly sliced
– 1 tbsp toasted sesame seeds
Instructions
1. Place the thinly sliced Chinese cabbage in a large bowl and sprinkle evenly with 1 tbsp kosher salt.
2. Toss the cabbage with your hands for 1 minute to coat it thoroughly with the salt, which helps draw out excess moisture for a crisper texture—this is my favorite tip for avoiding soggy pickles.
3. Let the salted cabbage sit at room temperature for 10 minutes, then squeeze it firmly with your hands over the sink to remove as much liquid as possible; you should get about ½ cup of water out.
4. In a small bowl, combine 3 tbsp gochugaru, 2 tbsp minced garlic, 1 tsp grated ginger, and 1 tbsp sugar, mixing until it forms a coarse paste.
5. Add ¼ cup rice vinegar and 1 tbsp soy sauce to the chili paste, stirring well to create a smooth, vibrant red seasoning liquid.
6. Pour the seasoning liquid over the squeezed cabbage in the large bowl, using a spatula to fold and mix until every strand is evenly coated with the chili mixture.
7. Fold in 2 thinly sliced green onions and 1 tbsp toasted sesame seeds, distributing them evenly throughout the cabbage for added color and nuttiness—toasting the sesame seeds in a dry pan for 2-3 minutes until golden really amplifies their flavor.
8. Transfer the mixed cabbage to an airtight container, pressing it down gently to remove air pockets, which helps the pickling liquid penetrate more effectively.
9. Seal the container and refrigerate it for at least 2 hours before serving, though I find it tastes best after 24 hours when the flavors have fully melded.
10. Serve chilled, using a fork to fluff the cabbage slightly to separate the strands. The cabbage stays delightfully crisp with a fiery, tangy punch that mellows into a savory umami—I love piling it on tacos or alongside grilled meats for a refreshing contrast.
Northern-style Cabbage and Lamb Stew
Remember those chilly winter evenings when you crave something hearty and comforting? That’s exactly what inspired me to share this cozy Northern-style Cabbage and Lamb Stew—a dish that warms you from the inside out, perfect for gathering around the table with loved ones. I first tried it on a snowy trip up north, and now it’s a staple in my kitchen during the colder months, often simmering away while I catch up on my favorite shows.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
For the lamb and base:
– 2 lbs lamb shoulder, cut into 1-inch cubes
– 2 tbsp olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 4 cups beef broth
For the vegetables and seasoning:
– 1 small head green cabbage, cored and chopped into 2-inch pieces
– 3 large carrots, peeled and sliced into 1/2-inch rounds
– 2 large potatoes, peeled and cubed into 1-inch pieces
– 1 tsp dried thyme
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Heat 2 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat until it shimmers, about 2 minutes.
2. Add 2 lbs lamb shoulder cubes in a single layer, searing for 4-5 minutes per side until browned all over—this builds a rich flavor base, so don’t rush it!
3. Transfer the browned lamb to a plate, leaving any drippings in the pot.
4. Reduce the heat to medium and add 1 large diced onion to the pot, sautéing for 5 minutes until softened and translucent.
5. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
6. Return the lamb to the pot along with 4 cups beef broth, scraping the bottom to release any browned bits for extra depth.
7. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45 minutes to tenderize the lamb.
8. Add 1 small head chopped cabbage, 3 large sliced carrots, 2 large cubed potatoes, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper, stirring to combine.
9. Cover and simmer for another 45 minutes, or until the vegetables are fork-tender—tip: check the stew halfway through and add a splash of water if it looks too thick.
10. Taste and adjust seasoning if needed, then remove from heat.
Buttery soft cabbage and tender lamb meld together in a savory broth, with carrots and potatoes adding a subtle sweetness. Serve it piping hot in deep bowls, maybe with a crusty loaf of bread for dipping, and watch it disappear in no time!
Cabbage and Egg Pancakes
Last week, I was staring at a half-head of cabbage in my fridge, wondering how to use it up before it went limp—enter these savory Cabbage and Egg Pancakes, a quick fix that’s become my go-to lazy dinner. I love how they crisp up in the skillet, and my kids happily gobble them down, which is a win in my book!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the batter:
– 3 cups finely shredded green cabbage
– 4 large eggs
– 1/2 cup all-purpose flour
– 1/4 cup milk
– 1 tsp salt
– 1/2 tsp black pepper
For cooking:
– 2 tbsp vegetable oil
Instructions
1. In a large bowl, whisk together 4 large eggs, 1/2 cup all-purpose flour, 1/4 cup milk, 1 tsp salt, and 1/2 tsp black pepper until smooth.
2. Add 3 cups finely shredded green cabbage to the bowl and mix thoroughly to coat it in the batter.
3. Heat a large non-stick skillet over medium heat and add 1 tbsp vegetable oil, swirling to coat the pan evenly.
4. Scoop about 1/2 cup of the cabbage batter into the skillet, spreading it into a 4-inch round pancake with a spatula.
5. Cook the pancake for 3–4 minutes until the edges are golden brown and bubbles form on the surface.
6. Flip the pancake carefully using the spatula and cook for another 3–4 minutes until both sides are crispy and cooked through.
7. Transfer the cooked pancake to a plate lined with paper towels to drain excess oil.
8. Repeat steps 3–7 with the remaining batter, adding the remaining 1 tbsp vegetable oil to the skillet as needed.
9. Serve the pancakes immediately while hot.
Perfectly crispy on the outside with a tender, savory interior, these pancakes have a subtle sweetness from the cabbage that pairs wonderfully with a dollop of sour cream or a drizzle of hot sauce. I sometimes stack them with avocado slices for a heartier meal—they’re versatile enough for breakfast, lunch, or a quick snack!
Dim Sum Style Steamed Cabbage Rolls
Never underestimate the power of a humble cabbage leaf to transform into something magical—I discovered this during a rainy afternoon when I craved dim sum but wanted something lighter. These steamed cabbage rolls are my go-to when I need a comforting yet healthy bite, and they always remind me of that cozy day spent experimenting in my tiny kitchen.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the filling:
– 1 lb ground pork
– 1/2 cup finely chopped shiitake mushrooms
– 2 tbsp soy sauce
– 1 tbsp sesame oil
– 1 tsp grated ginger
– 1/4 tsp white pepper
For assembly:
– 8 large cabbage leaves
– 1 cup water
For the sauce:
– 1/4 cup soy sauce
– 2 tbsp rice vinegar
– 1 tbsp honey
– 1 tsp chili oil
Instructions
1. Bring 1 cup of water to a boil in a large pot. 2. Carefully submerge 8 large cabbage leaves in the boiling water for 2 minutes until pliable. 3. Remove the cabbage leaves with tongs and lay them flat on a cutting board to cool. 4. In a mixing bowl, combine 1 lb ground pork, 1/2 cup finely chopped shiitake mushrooms, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp grated ginger, and 1/4 tsp white pepper. 5. Mix the filling with your hands until just combined—overmixing can make it tough. 6. Place 2 tbsp of the filling in the center of each cabbage leaf. 7. Fold the sides of the leaf inward, then roll tightly from the bottom to form a neat bundle. 8. Arrange the rolls seam-side down in a steamer basket lined with parchment paper. 9. Steam over boiling water for 15 minutes until the pork is cooked through and the cabbage is tender. 10. While steaming, whisk together 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, and 1 tsp chili oil in a small bowl. 11. Check the rolls at 12 minutes—if they look dry, spritz lightly with water to keep them moist. 12. Remove the rolls from the steamer and let them rest for 2 minutes before serving. 13. Drizzle the sauce over the rolls or serve it on the side for dipping.
Light and juicy, these rolls offer a delightful contrast between the tender cabbage and savory pork filling. Let them cool slightly before biting in to fully appreciate the aromatic ginger and subtle heat from the sauce—they’re perfect as a starter or paired with steamed rice for a simple meal.
Cabbage and Glass Noodle Salad
A crisp, refreshing salad that’s become my go‑to for potlucks and quick weeknight dinners—this Cabbage and Glass Noodle Salad is a vibrant mix of textures and flavors that always disappears fast. I love how the glass noodles soak up the tangy dressing, and the crunch of fresh cabbage keeps every bite interesting. It’s the kind of dish I’ll whip up on a busy evening when I want something light yet satisfying without spending hours in the kitchen.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 5 minutes
Ingredients
For the noodles and vegetables:
– 4 ounces glass noodles (also called cellophane or bean thread noodles)
– 4 cups thinly sliced green cabbage (about ½ small head)
– 1 cup shredded carrots
– ½ cup thinly sliced red bell pepper
– ¼ cup chopped fresh cilantro
For the dressing:
– ¼ cup rice vinegar
– 2 tablespoons soy sauce
– 1 tablespoon sesame oil
– 1 tablespoon honey
– 1 teaspoon grated fresh ginger
– 1 garlic clove, minced
– ½ teaspoon red pepper flakes
Instructions
1. Bring a medium pot of water to a boil over high heat.
2. Add the 4 ounces of glass noodles to the boiling water and cook for 3–4 minutes, stirring occasionally, until they turn translucent and soft.
3. Drain the noodles in a colander and rinse them under cold running water for 30 seconds to stop the cooking process—this keeps them from getting mushy.
4. Transfer the rinsed noodles to a large mixing bowl.
5. Add the 4 cups of thinly sliced green cabbage, 1 cup of shredded carrots, ½ cup of thinly sliced red bell pepper, and ¼ cup of chopped fresh cilantro to the bowl with the noodles.
6. In a small bowl, whisk together ¼ cup rice vinegar, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon honey, 1 teaspoon grated fresh ginger, 1 minced garlic clove, and ½ teaspoon red pepper flakes until well combined.
7. Pour the dressing over the noodle and vegetable mixture in the large bowl.
8. Use tongs or two large forks to toss everything together for 1–2 minutes, ensuring the dressing coats every strand and vegetable evenly—tossing thoroughly prevents dry spots.
9. Let the salad sit at room temperature for 10 minutes to allow the flavors to meld and the noodles to absorb some of the dressing.
10. Taste a small portion and adjust seasoning if needed, though the dressing is balanced as written.
11. Serve immediately, or cover and refrigerate for up to 2 hours if preparing ahead; chilling it briefly can enhance the crispness.
Light and springy, the glass noodles offer a delightful chew against the cabbage’s crunch, while the dressing brings a sweet‑tangy kick with a hint of heat from the pepper flakes. I often top it with toasted sesame seeds or serve it alongside grilled chicken for a heartier meal—it’s versatile enough to shine on its own or as a side.
Crispy Cabbage and Shrimp Spring Rolls
Just last week, I was craving something crispy and fresh but didn’t want to spend hours in the kitchen—enter these spring rolls, which I whipped up while my toddler napped. They’re my go‑to when I need a quick, satisfying bite that feels both light and indulgent.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
For the filling:
– 1 lb raw shrimp, peeled, deveined, and chopped into ½‑inch pieces
– 4 cups shredded green cabbage
– 1 cup shredded carrots
– 2 tbsp soy sauce
– 1 tbsp sesame oil
– 1 tsp grated fresh ginger
– 2 cloves garlic, minced
For assembly and frying:
– 12 spring roll wrappers (8‑inch rounds)
– 1 tbsp cornstarch mixed with 2 tbsp water (for sealing)
– 4 cups vegetable oil (for frying, about 1‑inch deep in a pot)
Instructions
1. In a large skillet over medium‑high heat, add 1 tbsp sesame oil and heat until shimmering, about 30 seconds.
2. Add the minced garlic and grated ginger, and sauté for 1 minute until fragrant.
3. Add the chopped shrimp and cook for 2–3 minutes, stirring occasionally, until they turn pink and opaque.
4. Stir in the shredded cabbage and carrots, and cook for 4–5 minutes until the cabbage wilts slightly but still has a bit of crunch.
5. Pour in 2 tbsp soy sauce, stir to combine, and remove the skillet from the heat; let the filling cool completely to room temperature (tip: spreading it on a plate speeds this up).
6. Lay one spring roll wrapper on a clean surface, place 3 tbsp of the cooled filling in the center, and fold the sides inward.
7. Roll tightly from the bottom, sealing the edge with the cornstarch‑water mixture (tip: keep unused wrappers covered with a damp towel to prevent drying).
8. Repeat with the remaining wrappers and filling.
9. In a deep pot or Dutch oven, heat 4 cups vegetable oil to 350°F, using a thermometer to check (tip: a small piece of wrapper should sizzle immediately when added).
10. Fry the spring rolls in batches of 3–4 for 3–4 minutes each, turning occasionally, until golden brown and crispy.
11. Transfer to a paper‑towel‑lined plate to drain excess oil.
You’ll love the contrast of the shatteringly crisp wrapper against the tender, savory filling, with the cabbage adding a refreshing crunch. Serve them hot with a simple dipping sauce or slice them into bite‑sized pieces for a fun party appetizer.
Stir-fried Cabbage with Lap Cheong (Chinese Sausage)
Often, when I’m craving something savory, quick, and packed with umami, I turn to this simple stir-fry—it’s a weeknight lifesaver that brings together crisp cabbage and rich, smoky lap cheong. I first tried it at a friend’s potluck and have been tweaking it ever since to get that perfect balance of sweet and savory. Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the stir-fry:
– 2 tablespoons vegetable oil
– 2 links lap cheong (Chinese sausage), thinly sliced into ¼-inch rounds
– 1 medium head green cabbage (about 2 pounds), cored and sliced into 1-inch strips
– 4 cloves garlic, minced
For the sauce:
– 2 tablespoons soy sauce
– 1 tablespoon oyster sauce
– 1 teaspoon sesame oil
– ½ teaspoon granulated sugar
Instructions
1. Heat a large wok or skillet over medium-high heat until a drop of water sizzles and evaporates immediately.
2. Add 2 tablespoons vegetable oil and swirl to coat the pan evenly.
3. Add 2 links thinly sliced lap cheong and cook for 2–3 minutes, stirring occasionally, until the edges are lightly browned and the fat renders out.
4. Tip: Render the sausage slowly to avoid burning and to infuse the oil with its smoky flavor.
5. Add 4 cloves minced garlic and stir-fry for 30 seconds until fragrant but not browned.
6. Increase the heat to high and add 1 head sliced cabbage all at once.
7. Stir-fry for 4–5 minutes, tossing constantly with tongs, until the cabbage wilts slightly but remains crisp-tender.
8. Tip: Don’t overcrowd the pan—work in batches if needed to ensure even cooking and browning.
9. In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, and ½ teaspoon granulated sugar until the sugar dissolves.
10. Pour the sauce over the cabbage and sausage in the pan.
11. Continue stir-frying for 1–2 minutes, coating everything evenly, until the sauce thickens slightly and clings to the cabbage.
12. Tip: Taste and adjust seasoning only after adding the sauce, as the lap cheong and sauces are already salty.
13. Remove from heat and transfer to a serving dish immediately. You’ll love the way the cabbage stays crunchy while soaking up the savory sauce, and the lap cheong adds a delightful chewiness that makes every bite satisfying. Try serving it over steamed jasmine rice or alongside a simple protein like grilled chicken for a complete meal—it’s versatile enough to shine on its own or as a hearty side.
Summary
Vibrant and versatile, these 18 Chinese-inspired cabbage recipes prove this humble veggie can be the star of your kitchen. We hope you find a new favorite to add to your weekly rotation! Give one a try, then let us know which dish you loved most in the comments below. If you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these delicious ideas.
