If you’re one that struggles to work vegetables into your diet (isn’t that pretty much all of us?) you’re going to love this Beef and Cabbage Stir Fry. It’s full of vegetables and absolutely addictive. And the best part? It uses vegetables that are super inexpensive so you can know that you’re doing your body and your wallet good. Winning!
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Can I Substitute the Beef?
Yes, you can definitely make this cabbage stir fry recipe with other types of ground meat! I think pork or even ground turkey would work just as well or better, and will most likely be less expensive than beef. You can use a whole pound of meat if you like extra protein, but I found that the half-pound I had provided me with just the right ratio of meat to cabbage.
What Other Vegetables Can I Add?
In addition to the cabbage, I also added some shredded carrots and sliced green onion to this beef stir fry for color. There are so many other fun things you can put in your beef and cabbage stir fry. Try adding some of these vegetables:
- sliced mushrooms
- thinly sliced red bell pepper
- water chestnuts
- snow peas
- broccoli
- baby corn
Make it even FASTER!
You can totally take a shortcut here and buy a bag of pre-shredded coleslaw mix to replace the 1/2 head of green cabbage and carrots listed below. Sometimes that’s a more economical purchase and saves you from having a half head of left over cabbage. :)
What to Serve with Beef and Cabbage Stir Fry
This Ground Beef and Cabbage Stir Fry goes great with Easy Egg Drop Soup, Thai Cucumber Salad, Savory Coconut Rice, Pork Gyoza. Although most of the time I just eat it as is! You can also serve it over a bed of rice to bulk up the servings.
Beef and Cabbage Stir Fry
Servings 4 (1.5 cups each)Ingredients
STIR FRY SAUCE
- 2 Tbsp soy sauce ($0.18)
- 1 Tbsp toasted sesame oil ($0.33)
- 1 Tbsp sriracha* ( $0.05)
- 1/2 Tbsp brown sugar ( $0.02)
STIR FRY
- 1/2 head green cabbage ($1.78)
- 2 carrots ($0.22)
- 3 green onions ($0.17)
- 1/2 Tbsp neutral cooking oil ($0.02)
- 1/2 lb. lean ground beef ($3.90)
- 2 cloves garlic ($0.16)
- 1 Tbsp fresh grated ginger ( $0.13)
- Pinch of salt and pepper ($0.05)
GARNISHES (optional)
- 1 Tbsp sesame seeds ($0.08)
- 1 Tbsp sriracha ($0.05)
Instructions
- Prepare the stir fry sauce first. In a small bowl stir together the soy sauce, toasted sesame oil, sriracha, and brown sugar. Set the sauce aside.
- Shred the vegetables so they are ready to go when you need them. Cut one small cabbage in half, remove the core, and then finely shred the leaves of one half the cabbage (4-6 cups once shredded, save the other half for another recipe). Peel two carrots, then use a cheese grater to shred them (1 cup shredded). Slice three green onions. Mince two cloves of garlic. Peel a knob of ginger using either a vegetable peeler or by scraping with the side of a spoon, then grate it using a small-holed cheese grater.
- Heat a large skillet over medium heat. Once hot add the cooking oil, ground beef, garlic, ginger, and a pinch of salt and pepper. Cook the beef until browned (about five minutes).
- Add the cabbage and carrots to the skillet and continue to stir and cook until the cabbage is slightly wilted (or fully wilted, if you prefer). Stir in the prepared sauce and the green onions. Top with a sprinkle of sesame seeds and a drizzle of sriracha, then serve.
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Notes
Nutrition
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P.S. If you love cabbage as much as I do, check out our Cabbage Soup Recipe!
How to Make Beef and Cabbage Stir Fry – Step by Step Photos
Prepare the easy stir fry sauce first, so it’s ready to go when you need it. In a small bowl stir together 2 Tbsp soy sauce, 1 Tbsp toasted sesame oil (it has a dark amber color and VERY nutty flavor, not always labeled as “toasted”), 1 Tbsp sriracha, and 1/2 Tbsp brown sugar. This makes a medium-spicy stir fry, so if you’re sensitive to heat, start with 1 tsp sriracha.
Next, shred the vegetables. Cut one small cabbage in half, remove the core, then slice half of it into fine shreds (save the other half of the cabbage for another recipe). You’ll need about 4-6 cups of shredded cabbage. Peel and shred two carrots (about one cup). I used a large-holed cheese grater to shred the carrots. Slice three green onions. You’ll also want to mince two cloves of garlic and grate about 1 Tbsp of fresh ginger (I use a small-holed cheese grater for this). More info on working with ginger can be found here.
Heat a LARGE skillet over medium heat. Once hot, add 1/2 Tbsp neutral cooking oil (something like canola, corn, vegetable, safflower, peanut, etc.), 1/2 lb. ground beef, the minced garlic, grated ginger, and a pinch of salt and pepper. Cook the beef until fully browned.
Add the shredded cabbage and carrots to the skillet and continue to cook and stir until the cabbage has wilted slightly. I like my cabbage to still have a little crunch, so I only cooked it until it was partially wilted. If you like the cabbage fully cooked and soft, just cook it a bit longer.
Pour on the prepared stir fry sauce…
… and toss in the sliced green onions. Stir until everything is evenly combined.
Garnish the Beef and Cabbage stir fry with a little drizzle of sriracha and a sprinkle of sesame seeds. I particularly liked the sesame seeds for the texture they added to the dish!
And that’s it! This Beef and Cabbage Stir Fry is probably one of the easiest dishes I’ve ever made. :)
Super easy with the bagged slaw mix! And the sauce was perfect.
Great fun- lots of taste. I used too much sriracha for my simple heat level self but I still ate it and will enjoy leftovers in a few days. Easy recipe as well but I did have to buy a few things I dont normally have in my kitchen (ginger, sesame oil and seeds) which is good!
Love, love, love! I have been making this for years with many iterations of different meats and different vegetables. The sauce is perfect. Sometimes I will sprinkle with chopped almonds or sunflower seeds on top. Delicious, healthy, and frugal. What more could you ask for?
What a great recipe – so full of nutrients and easy to make! I really enjoyed making and serving this to my family. The only thing I did not do was shred the carrots; I sliced them instead. I also covered the pan after adding in the cabbage to help it wilt faster.
This was so good! Thank you!
Really easy and tasty. The kids love it too. It was also great for the adults to add more Sriracha as a garnish to add more heat. This would also be great with finely chopped nuts.
I ended up using too much meat and not enough cabbage I think. This was an easy, quick recipe that was decently tasty. I just thought it was missing something. I added a tad bit of rice wine vinegar and that brought it up to 5 stars.
A fav! Have used ground beef, chicken and turkey. All worked. I cheat and use a bag of coleslaw. I then add a couple of shredded carrots and frozen peas or edamame. I also triple the sauce! I serve with rice or rice noodles or udon noodles. I sprinkle chopped peanuts on top. This freezes really well with and without the rice. Great for meal prep! Thank you!!!
Made some minor adjustments when I made it (purple cabbage and served on rice) but this turned out AWESOME!! My partner, who usually doesn’t like beef or cooked carrots, said it tastes great and even ate the leftovers :D. Will definitely make again
also added onion :D
I’ve been using your recipes for about 10 years now and this is probably the all-time winner! I make this at least once a month and the only change is I omit sriracha since I have little kids who are wimpy about spice. I serve this over ramen noodles and add plenty of hot sauce to mine. delightful
Just made this and honestly wish I made a double batch! It’s delicious!! I used bagged broccoli slaw to save time. *chefs kiss*
Delicious and easy, yet I was missing ginger, sriracha and sesame seeds. I substituted ground ginger for the fresh, and sweet chili sauce & some Cholula (similar to Tabasco) for the sriracha. I doubled the recipe and used approx. 6 cups of bagged coleslaw mix (which included carrots & red cabbage), and very few green onions. I added a small can of chopped water chestnuts and some bean sprouts with the coleslaw. It was beautifully crunchy! This is a keeper! Next time I’ll try to have all of the right ingredients, thank you for sharing the recipe with us!
So so so good. Cooked 1 lb of beef. Doubled the other ingredients. Instead of cabbage I used 2 bags of Broccoli, coleslaw and 1/2 bag of shredded carrots. Used onion powder instead of green onions. I will make this again
This recipe is a keeper! I had to do things in a different order because I had sautéed Cabbage, onion and garlic the night before to use up a cabbage that I had made coleslaw from. So I googled asian cabbage and beef recipe and this recipe came up with the most reviews/stars. I also used cubed, seasoned, slow cooked London broil instead of ground beef. This was better than any take-out I’ve ever gotten and the stir-fry sauce will be my go-to recipe for all stir-fries. Thank you for sharing this delicious recipe!
I’ve made this many times and love it! I would like to try it as a cold salad dish. Do you think it would work to cook the ground meat as directed, but add sauce and vegetables without cooking?
We haven’t tried it but I don’t see why you couldn’t! As long as you know that you’d enjoy eating raw cabbage.
This is now a go to weeknight recipe for our family. We add a lot of veggies, double it and eat leftovers during the week.
This was a big hit in our house. I took a shortcut by using a pre-grated cabbage/carrot blend like the kind sold to make slaw. I thought the amount of sauce was rather small, but it coated everything with great flavor and we didn’t need anything extra. I wanted to use up some other veggies in the fridge before a vacation so threw some baby spinach and chopped yellow bell pepper I had in there too. We will be making this again for sure!
Seriously delicious. I wish I discovered your site when I was in university, I would have saved so much money on take out!! All your recipes are cost conscience and the ingredients are usually pantry staples. Love it!! Thank you!!
I like it, it’s just kinda bland. I doubled the sauce to see if that would help and it didn’t, so I added more garlic and ginger but that didn’t do much either. I don’t know what I did wrong.
Very good recipe.
Super yummy!! I ended up putting this into tortillas and eating it as tacos. I definitely will be making it again
This was very good, but I feel like the portion sizes are way off. I used a full pound of ground beef, and I’m going to be lucky to get 3 meals out of it. I’m still hungry after a serving that did not quite fill a 3-cup tupperware (so more than the 1.5-cup recommended portion) — and I’m not an especially big eater.
After the first portion, I added another 1/2 batch of the sauce. 4.5 tablespoons was not enough for my meat-heavy modified recipe.
Very good. I used about 1/2 Tbsp sriracha but it was still a bit spicy for me so I’ll reduce it the next time. The recipe didn’t say to drain the beef after browning but I did and it still seemed to be okay. Served over jasmine rice.
I am a hater of cabbage so I really didn’t have high hopes for this meal. However, since I’ve been making myself try new recipes and flavors and healthier options, I made it. It is REALLY good! I added a drizzle of hoisin in my bowl and I will definitely be adding in mushrooms and water chestnuts going forward as well. It came together quick and easy which makes it a great option right off the bat and I will be making this on a regular basis. I wish it were freezable so I could just make double batches for meal prep. Thank you for this, Beth!
10/10. My first recipe off budgetbytes.com. I was hoping to find something quick and easy as I detest cooking. I subbed the ground beef with pork, because I don’t think ground beef has a ton of flavor. I used bagged cabbage. Other than that, kept it all the same. It was great!
I’ve made this so least 3 times since moving out on my own–it is super delicious and satisfying but also inexpensive and leaves me leftovers for the week! The note about using a BIG pan is no joke because every time I make this I’m sure I’ll be fine and then end up cooking the meat and cabbage in batches lol.
Was very good! Could have used extra sauce. Surprised me that it didn’t have overwhelming cabbage taste (I like but my kids don’t). I did use flat cabbage though.
Woke up this morning craving cabbage and did this ever satisfy! Leftovers tomorrow will be with an egg on top. This would be delicious in really thin tortillas too!
This is such a great recipe! I make it regularly. It’s fast, easy and delicious. Sometimes I swap out the beef for pork. You could also swap the beef out for veggie ground round, and then you have a great vegan dish!
Not enough sauce and really disappointing.
We love this recipe! I double the sauce though. It’s so easy to throw in extra veggies. The first time I made it I had a few sugar snap peas to use up so I chopped them and put them in for extra color and crunch. Tonight I’m adding water chestnuts. I will also sub ground turkey for the beef.
This is in regular rotation with the coconut rice in our house. As others have mentioned, I use a bag of coleslaw with shredded carrots instead of buying individual veggies. Time saver! Tonight we added water chestnuts for extra crunch and loved it. You gotta love a recipe that comes together so easy and quickly and is also budget friendly!
This was so good. As someone who struggles to keep a consistent routine with cooking because of the sense of overwhelm I get, this was so easy and I love the fact that it’s nutritious. One step closer to not ordering take out all the time!
This was a hit and a good way to use up vegetables! It’s going on the meal rotation.
Perfection! I almost always have slaw mix and the sauce is amazing! Served it over basmati rice.
I found this recipe like 4 years ago and I make it a couple of times a year, but that sauce recipe my husband LOVES. We put it on so many stirfries. He loves that its a little spicy and really easy to make. I just wanted to come back and finally comment on the post because this is definitely a family fave.
I think Ostrich beef will work well with this beautiful dish 😍
YUM!! I had to use Gochujang because I didn’t have any sriracha and I doubled the sauce. This is a keeper! Thank you!
I hope to make this soon!
Do you drain the grease from cooking the ground beef before adding in the vegetables?
That’s up to you and probably depends on the fat content of your beef. I kind of like having a little of the beef fat coating everything, but it can be overwhelming for some. If you use anything lean, like 90/10 or higher there probably won’t be anything to drain off.
This recipe is a family favorite!
A favorite, the flavors are addictive! All the ingredients listed are necessary for this yummy & simple recipe.
I used this recipe just finish up a pkg of slaw mix. It is so good that I will purposely buy slaw mix to make it again. So much flavor!
I love this dish! It’s easy and every time I make it, I tailor it to my preferences. This time I used a pound of hamburger and was careful to saute the cabbage to keep some crunch. The sauce is delicious and can be used with many other combinations. Yum!
Can you freeze this?
This one isn’t a good candidate for freezing, unfortunately, because the cabbage will get super limp after thawing and reheating.
Late to the party here – I have successfully frozen this. The cabbage was not too wilty for me, and I’m not a soggy cabbage kind of gal.
I made this recipe for my whole family, 7 people, PLUS my grandparents and younger cousins, and they LOVED it! People went back for seconds and even thirds! I used a HUGE cabbage, so it was a bit more cabbage-y, but still DELICIOUS. I made it with rice, and my grandma and I both agreed that the rice made it taste a bit bland, but by itself it was full of flavor.
It’s also super good if you add sweet Thai chili sauce!
Just made this again, for the eleventy-billionth time. LOVE it. I have one kid who won’t eat things with shredded carrots in it, if he knows about them. My CSA had rainbow carrots, and whadya know the pale yellow ones passed right by unnoticed. My fam likes it with rice and Beth’s sesame cucumbers. The no-carrot boy likes shredded raw radish on his.
I’ve been thinking about making this recipe for a long time. Well, tonight I needed a dish to use up cabbage and ground turkey before grocery shopping day tomorrow and this fit exactly! I had a half a head of purple cabbage which was really colorful and I also had some grilled pineapple on the side that worked perfectly with the sweet/spicy sauce. Super easy, flavorful, and healthy!
Such a good, quick and flavourful dish. It’s perfect as written. The whole family loved it. Thank you!
It was delicious. Very simple and easy to make. Everyone in the family loved it. I highly recommend this for a quick one pan meal
Love this recipe, but I have some new dietary restrictions. No sugar or soy. Is there another sauce or flavoring you’d recommend to go with the stir fry?
Hi Joey, You can try coconut aminoes, which have the flavor profile and umami of soy sauce and contain just one gram of sugar per teaspoon.
Looking for easy, delicious and affordable recipes for great mealtimes!
One of my favorite recipes. Sorry quick and easy. Delicious as is, but the addition of soba or ramen noodles really ups the satiety factor.
This was really easy and so delicious. Will be a weekly staple for us.
Made this tonight with a shredded chicken breast because that is what I had on hand. A great pantry/fridge meal and so flexible (the chicken worked well!) I might add oyster sauce to the stir-fry sauce next time.
Just made it because I had literally all the ingredients already! I used 95% lean beef so there wasn’t much leftover fat which was perfect. Probably did 1.5 the amount of cabbage and doubled the sauce (minus the siracha) Super yummy. Will definitely make again!
This is my favourite recipe ever! It’s so delicious and easy to make.
I personally like to double the beef and sauce (but not the sriracha).
I also like to double the carrots and shred an entire cabbage, but freeze half this mixture so it’s ready to go for the next time I make it!
I loove this recipe and make it often. It is simple but very flavorful. Thank you for sharing!
This is delicious! I used 3 cups of bagged slaw and added about 3 more cups of mushrooms, red pepper, broccoli, and celery. The veggies cooked down and 1/2 lb ground beef is perfect. I prepared your Sesame Cucumber Salad to go with and wow! Thanks for 2 great recipes!
Can this be prepared ahead and stored in the freezer?
Hi, Danielle! This would freeze very well! However, I would just cook the cabbage and carrots you plan to freeze until they are slightly wilted (rather than fully wilted) so you have more wiggle room to reheat each portion without overcooking it. I would also leave out the green onions (and cut some up fresh) since they won’t keep as well in the freezer after they’ve been cooked. ~Marion :)
Hmmm. So you don’t drain the grease from the meat? I have had lean ground beef and always drained it before the next step. Is it important to this recipe to not drain it? I appreciate that you tell us how to make the recipe less spicy. Thank you
Hi, Patricia! Draining ground beef will help make the dish lower in fat and is generally recommended if you have A LOT of extra grease in the pan that would ruin your final dish. But it isn’t necessary for this application because the leftover fat from the meat is what’s used for cooking the cabbage and help it extra yummy!
You can make it less spicy by eliminating or reducing the amount of sriracha used — or replace it with a milder store-bought sauce like Huey Fong’s Chili Garlic Sauce, Sambal Oelek, Gochugjang or a pinch of red pepper flakes. ~Marion :)
This turned out great ~ thank you!
Could you cheat and make this with coleslaw (shredded cabbage and carrots) mix? If yes how much of a 14 ounce bag would you use?
Absolutely! I’d use one whole bag.
I have been using Beth’s recipes for years. My go to recipe site, I love her simple recipes. This is delicious I have made countless times.
Thanks for being a part of our community, Bethany! — Marion :)
Thanks for making affordable recipes available. It looks yummy and a grocery budget is needed these days
I think I’m in love
Amazing just the way it was. Paired with sesame cucumber salad on the side. The peanuts in this salad sure add a twist. Thank-you!
This was so good. Thank you for the recipe. I used all my garden veges and we all loved it
I made this for lunch today. It is such a quick and yummy recipe. I took the wise advice of other reviewers and doubled the sauce. While I had some sauce left, maybe two tablespoonful, the extra sauce added substantial flavor. Because I love cabbage so much, I used almost an entire head versus just half. I didn’t have carrots and used a handful of cherry tomatoes instead. I would definitely make this again! I didn’t even need rice as the dish was delicious on its own.
I’ve made this and it tastes great and has a lot of crunchy texture. I have made it again with ground turkey instead and shouldn’t the calories be at least the same or less. Every recipe I’ve found for a Ground Turkey Cabbage stir-fry has almost twice the calories. Do you have this recipe with ground turkey instead and what the calories would be for it instead. On Noom, beef cabbage stir-fry is considered a Green food, but turkey cabbage stir-fry is Yellow, not as healthy.
No, sorry we don’t. XOXO -Monti
This is a great recipe and so quick and easy!! We are vegan so I appreciate the sauce and veggies and subbed crushed soy curls for ground beef. Worked perfectly!! Shared your recipe on my foodie page with options for everyone!! Thank you for this one :)
So easy and delicious! I should have doubled the amount.
I am not even sure this recipe took 30 minutes to make. I have seen a similar version of it called “crack slaw” before. You can’t mess this up! I usually use a bag of shredded cabbage and carrots but sometimes even use a bag of “broccoli” slaw. It was a hit with the picky eaters too.
I make this often. Super easy, cheap, and quick, especially if you use bagged coleslaw mix when it goes on sale for around a dollar. I add in whatever bits of veg that are in the refrigerator and also I use those frozen little ginger cubes that are so convenient. Leftovers are very yummy with an egg on top for breakfast.
sometimes water chestnuts can be expensive or hard to find. My son taught me that radishes (yes!), when cut up and cooked, have a texture and taste similar to water chestnuts.
I made this twice already. The second time I doubled the sauce. Both times it came out delicious. I’ll be making this on a regular basis.
No flavor whatsoever. I added rice vinegar, hoisin sauce, more soy sauce (low sodium) and some Polynesian sweet & spicy sauce. I like the concept, it’s almost like an unwrapped egg roll, but the sauce was just bland and if you add too much sriracha, it just becomes overwhelming with spice.
Thank you for sharing this recipe. Sauce is so delicious. I was trying to use up some leftovers and it turned out wonderful. I added some ramen noodles and made it a bit crispy. It reminded me of chow mein.
I just finished making this and YUM! I doubled the sauce and added a head of broccoli. Didn’t have a big enough frying pan (downside to living on my own haha) so I had to set my meat aside and split my cabbage and veg between two until they were cooked down enough. I’m a big fan of fried cabbage but this is such a great way to bulk it up and stretch meals for the week! Will be eating with rice. Keeper!
I’ll be honest this wasn’t our favorite. But it was fast and easy! It ended up being too bland for us (plus we ate it with rice) so I think I would double to sauce or maybe add some beef broth next time. But at least it’s healthy!
Love this. Quick and easy! Sometimes I just use a coleslaw mix for a quick camping meal.
This is a simple recipe and was a hit with my wary kids, or at least a semi-hit with the pickier one :) I added in some zucchini and mushrooms as well because I needed to use them up.
This is a forgiving recipe, good for weeknights especially if you prep earlier. I could see peanut butter added to the sauce, all kinds of options. Thanks!
This is part of our regular rotation. Very filling and quite yummy. Sometimes I double the sauce.
A wonderful dish. I made it with ground turkey and it was delicious
This recipe is so adaptable–I think I finally arrived at my perfect version today, though. Cabbage and matchstick carrots, and I added thinly-sliced red bell pepper. Instead of ground beef, I picked up a package of shaved beef steak (like you’d get for cheesesteaks) and cooked that with the ginger and garlic (plenty of both!). Husband does *not* do sriracha, so I added hoisin instead. Served over rice with another drizzle of hoisin over the top, and it was a hit.
I was given a cabbage this weekend and all of a sudden remembered this recipe that I used to make frequently!! I can’t wait to bring it back into my rotation! So so good. The sauce and all the flavors are so great! I ate as is- but added ramen noodles that I have been meaning to use up- for my kids – it was a hit !!
Loved this! I found the siracha was just a bit too hot for me but a dash of sherry vinegar calmed it down. This recipe was so easy yet delicious. Wouldn’t hesitate to cook it for friends or family. Will be cooking it again soon!
Pefect as written. This is a regular go to for a quick meal in our home. We make a vegan version with shredded tofu for our vegan peeps. Thank you sharing!
This is a great dish, but it’s even better if at the end you add Gochujang (a Korean chili sauce) instead of Sriracha. I like to serve this stir fry on a bed of brown rice. It is an amazingly flavorful dish!!
Thank you so much for this recipe. It’s a favorite in our house. We usually make it with ground soy and skip the sriracha bc our kids would lose it haha. It’s fantastic!!
I made this and doubled the sauce. OMG so good. Loved it! Thank you!
This is absolutely delicious. Beyond beef substitute works great, and I’m glad there’s still a half pound of it as well as a half a cabbage left because this is going to be made again in a couple of days, thankyouverymuch! =D
Absolutely delicious! Love how fast and easy this was to make. I will be saving this recipe to make again and to share with my sister.
This is my favourite with beef. Just so delicious and easy to make with my food processor. low carb but I eat with rice.
This dish was delicious and will be added to my list of favorite cabbage recipes. I used 1 lb of ground turkey, replaced the soy sauce with light tamari sauce, doubled the sauce, and added 2 extra cups of cabbage. The heat from the sriracha sauce was just right. Really enjoyed this a lot!
Made this. Made my cabbage a little crispy and fried a wonton wrapper shaped like a taco shell and added the mixture to the shell. Worked great.
omg that’s an amazing idea!!
I have made a version of this for years with cooked rice added to the mixture after the cabbabe has wilted – I like to add the rice and sauce and fry until the rice gets a little crisp. YUMMM!
Excellent and easy to make. So much flavor! I used 1 lb of ground beef, the head of cabbage, pre-cut matchstick carrots and doubled the sauce. Definitely will make this again.
Thank you for such a deliciously simple recipe. It’s nice to have alternative ways to eat cabbage, and this is yummy.
This was so easy and delicious! Left out the carrots bc my son doesn’t like them but otherwise followed the recipe and it was a hit! My 13 year old was skeptical but loved it. Keeping the cabbage crisp made a big difference and is a great idea!
I served with brown rice drizzled with sesame oil. Thanks for the great idea!
Delish! Next time I would double up on the sauce. I used ground pork and added a sliced onion and used the cole slaw mix. Served over stir fry noodles and crunchy chow mien noodles. Husband loved it. Super easy to make. It’s a keeper!
This recipe is so easy and so delicious!!
What size ( eg 1 c) is considered 1 serving?
Please and Thank you.
Joan
About 1.5 cups, but it will definitely depend on how much you cook the cabbage. If you cook it longer, the volume will be less because the cabbage will wilt more. I estimated one serving to be one-quarter of the total recipe, the volume can vary.
Excellent recipe, must have been my most used go-to of 2021.
I have added rice noodles in the past to bulk out for more leftovers, might need a little extra sauce if adding those in though.
best new recipe I have come across. i’ve made this at least 7 times now. Affordable ingredients, healthy and delicious. Doesn’t take more than 30 minutes to make. Freezes and reheats well.
I used a bag of shredded carrots to save time. I add some bell peppers occasionally when available. I also forgo the ginger powder. Serve with rice.
turns out delicious every time.
Fair to middlin IMO probaby because I don’t use Sriracha. Also, made a second batch of the sauce because it seemed slightly dry.
Love love love this! Super easy! Super yummy!! So glad I ran across this recipe! I did put some of it inside egg roll wrappers and air fried them!!! Soooo good!!
Ingredient measurements were a bit on the big side for me, but I’ve made this twice and it’s turned out wonderfully each time. Very cheap, too. Only issue is, well, the prep time estimate was a little off for me. It takes me like 30 minutes to prepare for this meal. Great recipe
Yummy, healthy and easy — the triple combo! I call this “healthy gyoza” because it tastes like gyoza but with the higher cabbage to meat ratio it’s much healthier 😂 only thing I did differently was use pork mince instead of beef.
Super delicious. Perfect mix of sweet and spicy. I added most of the veg you recommend as well. Will be making this again. As soon as tomorrow!
Wow – loved this! I used ground turkey and sautéd it with some avocado oil which I find to be pretty mild in taste.
I find chopping cabbage to be a bit labor intensive, so I suggest to double the recipe to make it worth the effort. And so you have great leftovers.
Healthy, simple ingredients, and great flavor! Will definitely make it again.
Thanks for a GREAT recipe. I come back to this recipe over and over to refer to the stir fry sauce. I put that on almost every stir fry I make! Today it was bok choy, onions, mushrooms, and snow peas, with leftover char sui. So good!
I love the flavors in this but it came out kinda liquidy? Did you drain your beef off mb?
Love the videos now 🙂
I didn’t drain the beef, but that will depend on the fat percentage of the ground beef you’re using. Another reason it might become liquidy is from the water content of the cabbage. If you cook it at too low of a heat and cook the cabbage too long, it will begin to release water into the skillet that won’t evaporate very quickly. Increasing the heat some and cooking it a little less will allow the water to evaporate at a more even rate with how fast it’s being released from the cabbage. I hope that makes sense! :)
This was delicious. I made extra stir fry sauce. I made rice. I used leftover London broil instead of ground beef. I added celery and mushrooms.
Thank you. I will make this again with ground beef next time.
Fantastic! I used coconut aminos instead of soy sauce. Came out great!
I made this tonight with ground turkey. It was delicious! Plus it is perfect for anyone on Weight Watchers or looking for healthy, tasty and filling meal options. I may go back for seconds it was so good. Thank you for another amazing recipe!
I have some purple cabbage I want to use; will that cook down the same way?
Texture-wise, yes. But it will likely turn everything sort of blue-ish, so I don’t know if that would be too appetizing. Haha!
Can you explain what makes this recipe have over 17 g of carbohydrates? We love this recipe and have made it several times but just now realized it has more carbs than we expected and we’re doing Keto.
I just recalculated using our new nutrition calculator and it came in a little bit lower at 14g carb per serving. This calculator allows me to actually look at individual ingredients. Here are some of the values (these are for the whole recipe, not per serving). The highest was from the cabbage at 26g, the carrots at 12g, then the brown sugar at 6g. Other ingredients had small amounts as well, like the sesame seeds, sriracha, etc., but by far the most came from cabbage.
This is so so good and so easy! I used Beyond Beef in place of regular beef (which I imagine didn’t affect the process at all) and the one little mod I did was to finely chop the white and light green parts of the green onions to fry with the meat and garlic, and then sliced the darker green part to toss in at the end.
Love love love this one! I used Beyond Beef as an experiment and it works really well in this dish.
I did that too! So good.
Super easy to make! Delicious and nutritious! Thank you for sharing such a nice and simple recipe
My hat is off to you , Beth. I love your approach to cooking and eating. I used one chicken breast, cut up, and this was SOOOOO tasty.
And quick, and did I mention it was SOOOOO tasty?
Thanks for being so diligent and consistent in providing us with realistic, low cost yummy recipes. Love your blog/website.
YUM! I’ll definitely be making this again. So quick and easy especially using the coleslaw mix shortcut! I think next time I may try using sliced chicken breast or maybe even shrimp instead of ground beef. Very adaptable and healthy recipe. Leftovers didn’t even last a day in my house.
Can this recipe be divided into portions and then frozen?
This one doesn’t freeze very well, in my opinion. The cabbage will get very soft and seep a lot of liquid after freezing and thawing.
I’ve made this SO many times!!! Great healthy staple recipe!!!!
Has anyone ever used purple cabbage instead of green?
Yes! I love purple cabbage. It tastes slightly nuttier and has a more robust flavor than green cabbage.
I highly recommend purple cabbage.
Would it be ok to use the bag of preshredded cole slaw instead?
Yes :)
I made this tonight for the first time and added mushrooms, baby corn, water chestnuts, and snow peas to the story fry. It was so good, fast, easy, and my husband had seconds. This is definitely a keeper.
I have made this recipe lots of times my Husband and I Love it!
Thank you for the recipe.
Love this recipe. Just made it and put a fried egg on top and had the runny yolk go into all the cabbage. It was delicious.
Can you use Tahini sauce in place of the sesame oil?
I haven’t tried that, so I’m not sure how it would turn out. There are two main differences that may affect the outcome, though. Tahini is very thick compared to the sesame oil and may not mix well into the sauce. Also, I find toasted sesame oil to have a much nuttier flavor than tahini.
Can u use canned corned beef?
I’ve never tried that, so I’m not sure how it would turn out. :)
I discovered this recipe while on a diet and I had to replace the sugar with sweetener (I used brown sugar substitute, erythritol) and reduce the oil (teaspoon instead of tablespoon) and it still came out perfect!! My partner also loves it and asks for it very often, as if he needs to! :D We’ve made it with beef and with turkey so far. We’ve made it a bit wilted, completely wilted, half wilted half crunchy, you name it. The most important part for success is the beginning, letting the garlic and ginger become nicely fragrant and browning the meat, but not drying it. Also, putting enough salt! Also, having good juicy cabbage! Also, having a LARGE pan, like the author says. Also, not rushing it! Take your time and let the flavors develop. Do this and you will have perfection.
This is one of my go-to recipes. Pretty healthy, and super delicious. I love the sauce, so I always double the amount called for. Works great for any type of ground meat. I’ve used ground pork and turkey for this as well.
Great recipe, thanks for sharing!
EXACTLY! We make this recipe almost every week. I also make more sauce. Also made it with turkey :D We were on a diet and we reduced the oil and replaced the sugar with sweetener and it still was perfect!
Come to think of it, we do not double the sauce! We double everything because we love the recipe and we want to make A LOT! I usually buy 1 pound of meat, so then I have to add more cabbage to make it balanced and then I actually do need to double the sauce. So I double the recipe! Hehe! I cannot recommend this recipe enough. Delicious and healthy!
This was amazing! We didn’t have any green onions, so we cut up a half a yellow onion and added it at the end. We used stir fry beef ( that’s what it said on package) and only a tsp of sriracha because we didn’t want it to hot. And also added mushrooms. Sooo good, no leftovers Lol. This will definitely be a regular meal with us now.
Could left overs be frozen?
This one doesn’t freeze all that well because the cabbage kind of breaks down and gets really watery.
We love this recipe! We added a little more soy sauce and used turkey instead of beef. 100% will cook again soon. It’s definitely being added to the rotation.
Awesome sauce! I used maple syrup instead of sugar. This sauce works for any type of stir-fry! Thanks for sharing! :)~
This is a delicious, delightful recipe. I rarely actually almost never make a receipt exactly as written. When I read this recipe I couldn’t think of anything that would make it better. And I was correct… it’s delicious and so full of flavor. This recipe is going on our rotation for sure!
Thank you 😋
It was terrible and I’m a seasoned cook. My daughter tried it and she didn’t know to drain the grease from the beef. Also, the sauce didn’t have the correct ratio. If you’re going to be a teacher..do it well.
Wow, Sam. A little harsh – especially considering all of the great reviews. If you can’t be kind, maybe just be quiet?
What a dick. Im sure you are very seasoned when you managed to screw up a basic beef and cabbage stir fry.
So I had some leftover red and green cabbage in the house I did not want to waste so I searched for a recipe to use it up and I found this recipe. SCORE! This is so simple yet so satisfying, so filling, and so good… Actually didn’t have sesame seeds or green onion just regular onion so that’s what I used and it was really delicious. This may just be a staple in my home and it’s super Duper Duper healthy.
Sounds like your daughter did not use LEAN ground beef. If she had there would be very little grease after cooking. The 1/2 Tbsp of oil and the grease released from cooking the LEAN ground beef are needed to help wilt the cabbage. I have made this recipe many times with great results.
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Wow! I made this twice using a ground meatless product and absolutely love it. It is so easy to make and incredibly flavorful. Thanks for a great recipe!
This is excellent! I like to make sriracha mayo to serve on the side for extra spice.
It’s missing something … one thing, onions? Wife agrees but ate it all up anyway!
It does have three green onions in recipe. It’s mixed in at the end. I used regular onion 🧅 that I chopped very fine.
This is a delicious recipe. I’ve made it several times. My husband recently bought me an Instant Pot. Do you have any instructions on how to convert this recipe to cook in an IP.
I think the IP instruction manual says that you have to have at least 1 cup water to make enough steam for it to come up to pressure. I think a larger skillet or wok might work better, or even if you have a super large soup pot?
just cook using the saute feature of the IP. I make cabbage recipes like this in my IP all the time. Not sure if needed though, as it’s a one pot meal you can easily make stove top.
I liked this as a stir-fry a lot, but I *loved* it stuffed in leftover tortillas with Thai sweet chili sauce as a dip. I realized in the middle of making it that the ingredients are used as filler for Chinese spring rolls (aka egg roll), minus the wrapper and maybe sub pork. Anyway, in a tortilla, it’s like having a giant tasty spring roll. TRY IT if you have leftover tortillas and sweet chili sauce.
Great idea! We make spring rolls with a very similar beef and cabbage or beef and broccoli (slaw) that we stir fry. Put into spring roll wrappers and convection bake. Comes out crispy! Dip in a mix of soy, white vinegar and pressed garlic. YUM!!!
Loved the recipe! Used ground turkey instead of ground beef and doubled the sauce. The cabbage sort of serves as a grain and you really don’t miss rice or noodles if you don’t have them. I purchased preshredded cabbage and the whole thing only took about twenty minutes. Will be in our rotation.
I love this recipe and have made with beef, turkey and chicken . Whichever ground meat is on sale, that is the one I buy!
Another great Budget Bytes recipe! This sauce was SO tasty–I plan to use it for other recipes! I had half of a head of cabbage and some ground beef in the fridge, so it was a perfect recipe. Thank you!
My daughters and I made this recipe, today. None was left! I would definitely make this again. Next time, I might add something different, like season my ground meat. This recipe was great. The meal was delicious.
Had all of the ingredients, so I thought I would give this a try based on reviews. It was edible and okay, but not worth the effort. There is something missing from this recipe to elevate it. Fish sauce, maybe? I got the heat from the siracha, and the salt from the soy, but no real flavor. Beef and cabbage are pretty boring.
Just made it. Already had all of the ingredients in hand so this was a nice last minute fix. Super yummy and easy.
So So Good!
This is the 3rd time in a month that I’ve made this recipe! Delicious!
Delicious ! We made it vegetarian by adding vegetable textured protein instead. Also served over egg noodles.
Delicious! A recipe keeper ! We all loved it. We didn’t have sriracha so I used Cholula. I sliced my onions on the thick side. We like onions
Came out way better then I expected
Bless this recipe. It hit our craving for takeout!
Sub’d Chili Garlic Paste for Sriracha (since we didn’t have any). Served with long grain white rice and a fried egg!
Made an extra batch of stir fry sauce for drizzle since the egg and rices soaked up the heat.
Thank you!
I couldn’t really imagine cabbage and ground beef together but it was really tasty, although i had to substitute a few things (for a lack of the original):
Peanut oil instead of sesame oil (it’s the closest thing i had)
Gratious amount of chili flakes instead of sriracha
No ginger, but i added some onions. I didn’t add any sides. So i took a bit more of the vegetables.
Thanks so much for this recipe (even if i changed a few things)
We love this recipe. We use about 1/2 the suggested amount of sriracha sauce and I used ground ginger instead of fresh ginger (I’ve tried it w/fresh as well and we didn’t notice a discernible difference) and doubled that, because we love ginger. Also, we’ve used purple cabbage and with the carrots and onions, it is really pretty on the plate!
Can I freeze leftovers?
My hunch is that this one wouldn’t freeze well because the cabbage will probably break down further and seep a lot of water.
Another awesome recipe! I used beyond beef to make it vegetarian. Also added shredded brussel sprouts. Yummy!!
My family has been using this for years. We love it! The main change we like is to use pork and Napa cabbage. We also like to use chili garlic sauce if I have it in the fridge.
This is delicious. Sadly the ‘rona has meant I can hardly get beef, so I chose chicken instead. Everything tasted like heaven!!
A family favorite — even with my picky 21 year old. I’ve subbed ground pork at times — just as delicious. Thanks for such a great, reliable recipe.
Loved this! Have a major pet peeve of when substitutions are made to not lesson the stars…with that said, I used turkey. I only had regular onions, so fixed a half of one and added. Also didn’t realize I was out of Sriracha, so used Frank’s Red Hot sauce and added some red pepper flakes. It was good, but am definitely picking up Sriracha for the leftovers. Will be making this as directed in the future. Thank you for sharing!
I’ve been making this for over a year. I use ground pork or breakfast sausage. I add what ever veggies in frig that need to be used up,. Mushrooms, broccoli, green peppers, zucchini etc. At the end i add 1/ 2 pkg of cooked ramen noodles and increase the sauce. There normally is just me so I usually use slaw mix. Much faster
So delicious and super fast. Reheats well, inexpensive and healthy. You can’t go wrong. Thank you for sharing Budget Bytes, this will be a new go-to!
Made this today, what a great recipe. As we were eating thought of all their other things that would be good instead of hamburger. Pork, chicken, shrimp. Just want to say I used the full day lb of hamburger.
This recipe was awesome and a perfect new way to combine beef & cabbage. I wanted to add peanuts but had none on hand so I added slivered almonds instead, really good! Husband LOVED it!
This has quickly become a family favorite! The leftovers hold up well (reheated on the stove not in the microwave). I bring it to another whole level by topping it with sriracha mayo and furikake.
This will be a staple for me going forward. I made a few modifications. First I doubled the amount of beef. I also added a full onion (highly recommend). Also I used more sauce and used regular sugar and maple syrup as a substitute for brown sugar. I made this super fast, while I was on hold with my cable company (lol). Sent a picture of the final product to two friends who will also be meal prepping this tonight for the week. Thank you!
Easy and delicious! Made a couple slight modifications…I don’t eat meat so I used a “hamburger” substitute and I used regular chopped onion since that’s what I had on hand. I loved the sauce – just enough siracha without being too hot. Just loved this and am looking forward to leftovers tomorrow.
Made this tonight for dinner and it was delicious. I did double the sauce except for the Sriracha used 6 cloves of garlic with the meat and 2 minced garlic gloves in the sauce. It wasn’t garlicky at all.. I added mushrooms, uncooked shrimp and used ground pork. Topped with chopped Cilantro.
Will definitely make again.
Really gear recipe. Trying to eat paleo for a little while and this fit. Didn’t use hot sauce at all. Not my thing. Great and filling….
When I first made this I wasn’t too convinced. I thought maybe it was my fault for doing something wrong (I didn’t cut the cabbage thinly enough, I only had regular sesame oil…) As it turns out, this recipe reheats really nicely! It made amazing leftovers. A couple extra splashes of soy sauce, a tiny bit of oyster sauce, served over rice, and I did a complete 180 on this recipe. I went back for seconds. Loved it.
I normally always use pork when I make fried noodles. The mix of soy that I use is the one used in “pad see ew”, but this sounds and looks absolutely delicious as well – so will definitely try it out! I’ve never tried adding carrot either!
We were out of ground beef, so I substituted ground lamb. I also used a mix of green and purple cabbage that I had on hand from making coleslaw last week. Served over basmati rice with chow mein noodles. We will definitely have again.
This is a very tasty meal and quick and easy to make. I made it lectin free by adding grass fed beef or Quorn and I also used slaw mix instead of the chopped cabbage and it all ready has the shredded carrots . Makes it even faster to make. This is a keeper and would also be great with chicken or turkey I’m sure.
This was fabulous! I added a little purple cabbage and served it over coconut rice. Nutritious, and delicious!
I have made this several times now and it has become one of our favorite weeknight meals. The sauce and ginger are the secret ingredient. I have used beef, chicken, ground Turkey and I will have to try the ground pork someone mentioned. I also have switched out the cabbage for broccoli and snow peas, added the carrots or used Cole slaw mix and red and green peppers, this is always a hit. Goes great with some Jasmine rice if you aren’t watching carbs. It’s just plain good, easy and quick.
This is one of my favourite weeknight recipes. The whole family loves it. I usually serve it over rice noodles!
Love rice noodles! Great work Coral.
This recipe is one of my favorites. Great with leftover steak or chicken.
Thank you!
I’ve made this recipe a few times. Today I made it with a chopped salad kit that had kale, brussel sprouts, cabbage, and radicchio. I followed the rest of the recipe as written. This is definitely a good sub if you don’t have cabbage, and don’t want to go to the store!
Love hearing folks use what they have on hand!
Excellent recipe! Used thin strips of flat iron steak and bagged cabbage.
Sounds perfect and simple!
Was very easy to make, and for once I had everything for it in my pantry, we all loved it.
Happy to hear it!
I have not made this but it sounds wonderful. I would need to make one substation tho. Due to other dietary restrictions I must use ground turkey or ground chicken. I still think it would be yummy. Thank you.
Yes I’ve made it with ground chicken and it’s great!
I have made this several times now and its so easy and everyone loves it. CHEAP and nutritious thank you!
Happy to hear it!
This is easily my favorite recipe for a quick and delicious weeknight dinner. I have made it several times and will continue to do so, it never gets old! I use ground pork instead of the ground beef that the recipe calls for- I think the first time I made it I already had some so I just used that instead, but it’s so good that now every time i just use ground pork (cheaper, too). I’ve also used regular sugar instead of brown sugar for the sauce and it still came out great. I also tend to go a little heavy on the soy sauce and ginger and just eyeball the measurements and it always turns out good. You really can’t mess this recipe up!
Happy to hear it Kate! Love that ground pork works too!
Yummy! I made this for lunch the other day instead of going out to eat (big win for me!) I used a lb of ground turkey and Go-Chu-Jang sauce instead of Sriracha because it is too spicy for me! I also added a green pepper because I like the crunch. Very easy and yummy.
Great work Camille!
So delicious she wasn’t joking when she said use chopsticks to slow yourself down! I opted for only a tsp of sriracha and it was the perfect balance of flavour/warmth and “mild enough to serve to kids/elderly parents”. Biggest advantage of this one was how freakin’ quick it was to make (if you bought bagged “coleslaw mix” instead of whole cabbage/carrots”. Definitely going to be a go-to in future!!
Thank you Catherine!
Such a great weeknight dinner: quick, tasty and healthy. I have made it several times, and toss in whichever veggies need to be used up. Even non-cabbage loving family members vote thumbs up on this.
Winner! Happy to hear it Colleen.
I added red bell pepper, white onion, snow peas, bean sprouts, water chestnuts. Doubled the sauce since I added so much. Was quite spicy, but super delicious. Even my not stirfry-friendly husband really liked it!!
Happy to hear it Jenn!
We’ve made this twice now. Really good, but missing something so we added some rice vinegar and it is perfect!
Oh that sounds like a delicious tangy addition!
This is a go-to recipe in our house! I’ve added red bell pepper, which goes well and adds sweetness. We also love to put it over Soba noodles or brown rice.
Recently, I ended up prepping and freezing all the ingredients and it tasted just as good as fresh! This could be a good hack if you’re making with the half-head of cabbage and want to save the other half.
That’s a great tip Sarah!
One of mine and my husband’s favorites! I used the time saving hack you mentioned and used the bagged coleslaw mix. Just another one of your recipes that is regularly cooked at my house!
In your video it looks like you added 1/4 cup of soy sauce.
The flavour is very good for such a simple and quick recipe, but it came out very wet, probably because of the carrots. Rather than grating, I suggest julienning them and giving them 30 seconds head start on the cabbage. Another fix would be to add an absorbent starch, such as buckwheat noodles, which would also help round out the dish for non-ketomaniacs.
Thanks for the recipe!
What are the macros for this meal?
Thanks for the request! I do get that request a lot, but unfortunately I don’t have a reliable source for the nutrition information. The calculators and databases that most bloggers and websites use to calculate the info can be extremely inaccurate, and for something that can so severely impact the health of people with health conditions, I just don’t feel comfortable publishing unreliable numbers. I prefer to leave it up to the reader to use the database or calculator they trust. I’m sorry and I wish accuracy were easier than shipping the food off to a lab for analysis!
This was so good and easy. I also tried it with left over pork loin and just as good.
Great use of leftovers!
Can I please
Get nutritional info
Really delicious and really easy!! My picky boyfriend asked halfway through dinner that I make it again (and more of it so we could have more leftovers). I’m not a big fan of spicy and one TSP of the sriracha was perfect for me — still got the more complex flavor but wasn’t uncomfortably hot. I also subbed in ground turkey and broccoli slaw. Loved it!
I’ve made this several times and really enjoy it. I’m trying to shift to a more plant-based diet and was wondering if anyone’s had any luck experimenting with beef substitutes. I’m not using tofu rn. Thanks!
Very good but would like nutritional values please
Sooo good! We have been hooked on your Greek Lemon potatoes for weeks now. Husband went to the store and came back with the ingredients for the potatoes and a pack of pork chops. Made it with a leftover bag of cole slaw greens and the pork chops cut into strips. Amazeballs. From a not so natural cook- thank you.
Super yummy! Added lime and peanuts to it and served with cauliflower rice. Will definitely be making again! This would be really delicious in a lettuce wrap.
Made this as written and it was really good. I definitely want to try it was ground pork next. Thanks for sharing.
I’ve made this several times and it’s always delicious!
Do you think it would freeze well?
My hunch is that this one wouldn’t freeze well because the cabbage will probably break down further and seep a lot of water.
This was a super easy, very tasty dish. Will definitely put this on rotation! I grabbed a premix coleslaw bag from Trader Joes and whipped this up in under 15 minutes. Love these easy weeknight meals.
This is a GREAT way to use up extra veggies! So many veggies would be good in this. Mushrooms, bell peppers, heck I’m pretty sure even left over tomatoes wouldn’t be bad. I’ve tried being as cheap as possible with this but I HATE chopping cabbage. It’s so worth it to buy the bagged stuff! It’s on my menu this week and I have half a cabbage sitting in my fridge and it’s still so tempting to buy the bagged stuff. I have used ground beef, ground turkey, and ground pork in this. The ground pork is my favorite! If I can find ground chicken I’m pretty sure that would be tasty too. As usual, thank you for all of our hard work and dedication to this site!!!
I am about to make this for the third time tonight, it is so good!!! I have only ever used ground pork and, due to my spice sensitive kid, did the lesser amount of sriracha the first time and will again tonight. The second time I swapped it for sambal oelek and it was good, but I’m going back to sriracha this time. Also made rice to go with it, for anyone who wanted it. It’s a bargain meal for sure! And the other half of cabbage will last for weeks, with just a little trim of the exposed edges
Great to see this recipe written up and shared. I lived on meals like this throughout my 20s as I learned to cook a wider range of foods! I remember starting out using sliced steak and then realising I could use ground beef instead…. my wallet approved!! $$$
Absolutely delicious and easy to make. I doubled the recipe, chopped the cabbage as finely as I could without obsessing over it, threw baby carrots in a mini food processor and pulsed them for a bit to break them up. I loved it and my hubby loved it. I will definitely make this again.
any one know how much fiber is in this? I need saw the calorie, fat, carb protein brak down but I need fiber as well.
Spent about an hour making this, tasted like boiled cabbage. Ended up ordering in pizza instead.
0/10
You must have done something wrong somewhere along. Mine was delicious.
Absolutely delicious! This has become a weekly meal in our house!
What are the nutrient contents? How many carbs, fiber…..etc?
This was a five star from my family of four!!! Next time I’ll have to double it so there Are seconds!!! Thanks for sharing😋
This has become a favorite and is on my dinner rotation. I almost always have the ingredients on hand and when I don’t know what to make, there’s a good chance that this will be dinner. I make a slightly different sauce.
Extremely tasty!!! Simple and easy but packed with flavor. Thank you!
One of my favorite recipes of all time. For myself and my teen boys, I quadruple the recipe and serve it with brown rice.
Yummy and full of flavour! Not gonna lie, with the amount of chopped cabbage and carrots I had I thought I was cooking to feed a small family of 4, but everything wilted down nicely in the pan.
I used gochujang instead of sriracha and doubled the sauce to boost the flavour. Will make again!
There are 270 calories per serving although I added 1/2 Lb of ground pork with the hamburger. 9.1 g of fat, 12.4 carbs and 34.3g of protein.
Simple, delicious and packed full of veggies, what more could you ask for! I added a half bag of kale slaw on top of the bag of coleslaw just because I had to use it up and it was excellent.
Delicious. DH would prefer some carbs alongside, though. I was thinking of soaking some medium wide rice noodles and stir frying them in at the end. I had some beef stir fry strips in the freezer and half a head of cabbage in the crisper. A bit of prep in the afternoon, and dinner was so easy. We like our cabbage quite soft so I had to add a bit more oil to extend the cooking time. We have re-named it “Inside-Out Egg Roll dish” because the flavors remind us of of a really good egg roll, only with a fresher flavor.
This is such a simple & delicious recipe! Thank you for sharing! I made it exactly as described with the bag of coleslaw mix shortcut. I then immediately ate two big servings! Will definitely make again.
Sounds like a great recipe. Can I substitute savoy cabbage here, instead of the green?
Yes, that would be great! :)
This turned out very good. Being rainy
Bad weather I had to substitute some things
Because I didn’t want to get the ingredients
Listed-bad rainy weather no thank you.
I had all the sauce ingredients garlic and
Ginger on hand. I don’t eat read meat but
Used a ground vegan meat instead. I fried
Tofu in garlic and ginger – cut it up. I sautéed
Raw peanuts in garlic & ginger n put aside.
I didn’t have cabbage but I used onions, mushrooms, spinach and cilantro- stuff I had at
Home because I didn’t want to drive in the rain!
It came out pretty good ! I will try it original
Recipe next time! Thank you so much!
Quick, easy, spicy, and hits the spot.
Did not add any salt during the beef-browning step as the low sodium soy sauce already has enough sodium.
I also toasted the sesame seeds a bit in the toaster. Next time for extra kick I’ll substitute chili-garlic sauce (Tuon-Ot-Toi-Viet-Nam) for the sriracha.
Good recipe, Beth!
This recipe is so delicious, and even more amazing with go chu chang added on top once in your bowl. It really gives it that authentic asian taste to go with the toasted sesame oil. Warning, go chu chang is spicy, but oh so delish.
I will be honest, I was doubtful – how can something so simple be that good. But it really is a fabulous super quick weeknight fix. Changes are not necessary but I started by frying some thinly sliced red onion and finnished with two handfuls of bean sprouts. I also made more sauce. Loved it and will certainly make it again. Next time I will add some shitake
Yummmy! I have had this in my saved pins for a while and finally made it tonight. Hubby said “ you can make this one again”. Easy and delicious my favorite kind of meal!
I was on a quest this week to use up some extra produce I bought last week, including a bag of shredded cabbage and a red pepper, so this was the perfect solution. I made it vegetarian by using an 8 oz bag of steam-able edamame instead of beef, which I microwaved, drained and threw in with the cabbage. I sauteed the red pepper first with the ginger and garlic. The 1 tbsp sriracha in the sauce was plenty spicy for me without any extra. We rolled the filling into tortillas like moo shu wraps and it was perfect. Fast, easy, full of veggies=perfection in my book! It fed two of us with no leftovers. I’m keeping this in rotation!
I totally took the short cut and used Trader Joe’s bagged cole slaw mix and this was such an easy slam dunk in my house. We used vegetarian beef crumbles as well, so we just cooked that up in oil, made the sauce, cooked the veggie, and combined for a super easy dinner that took care of our take out cravings. This one is a winner!
This was excellent!!! I did have to add some addl brown sugar and soy to the stir fry sauce to make it taste right. I also used powdered ginger instead of fresh ginger, which I will use next time. Thanks for this recipe. It will be a staple in our house!
LOVE THIS! So quick, easy and good! Definitely will make again.
Made this last night and it was sooo good! Everyone enjoyed it. Thank you for sharing :)
I love this idea!! I’m trying to make big batches of food for future consumption – do you think it would freeze well??
This one won’t freeze quite so well because the cabbage will break down further from freezing and will seep a lot of liquid as it thaws.
I’ve actually frozen it with no problems. Either cook the cabbage part well, or reheat long enough to cook off some off the liquid. Works great for lunches/dinners in the future.
Hiya,
I think there may be an issue with the link from Pinterest?
I saved it some time ago, made it many times (thanks!) but the link no longer works?! I did a search on your website, found it and saved again in Pinterest, but when I click on it same error “404 – not found”.
It seems the recipe is actually there but Pinterest links aren’t working??
Many thanks
About 14 carbs per serving according to the numbers posted previously.
Very good! I used coleslaw mix and it works great! Also added oyster sauce and five spice :)
This recipe is soooo delicious! We made it for dinner and it was a total hit in our house! With that, however, I wouldn’t necessarily call it low carb. In the 1.5 cup serving size there is about 10 net carbs, and with it being so tasty it is darn near impossible to only eat that little! Maybe for a small lunch, or someone with more self control than us, who would typically eat noodles this is lower carb, but for us we will have to tweak a bit to get the carb count down. Thanks for sharing, a delicious and easy recipe overall!
My husband and I love this dish. I try to make enough so he can take it to work the next day, if he is working. I use the packaged tricolored slaw mix, and don’t have to bother with the cabbage and carrots.
Mike G. I agree with you totally! These uneducated people do need to be more sensitive to the words they are using. Children are reading and listening, not to mention there are so many appropriate words to use to describe delicious foods. Kelly , Yes it is offensive!!!
Made this for dinner – will definitely be adding this to our rotation. I added mushrooms and made a little extra sauce. Delicious! We can’t wait to try it with pork and maybe add some wonton noodles for a little crunch.
What is the carbs..it was very good!!
Found on google: 36 gr in cabbage, 12 gr carrots, 3.3 gr green onions, 0 gr in ground beef, less than 1 gr in sriracha sauce, 2 gr soy sauce, 4.5 gr brown sugar, 0 gr sesame oil, 8 gr garlic, about 2 gr ginger. This is for the whole recipe.
Hi Beth,
Thanks for sharing wonderful recipes. I like it. I serve it to my family and friends.
I also share this at my Pinterest social network and email subscription list.
I just made this and it is yummy! I had to change a little for what I had on hand–but basically this recipe–and it was wonderful! Thank you! Delicious!
Just made this the other day and added cilantro on top. not cooked in, just on top. so good! something about fresh cilantro!
I am making this *again* tonight after just finding the recipe last month. It’s official, this one is a favorite and in regular rotation now. Thanks!
I cooked dinner for my roommate and I and we loved this!!! I am not a huge fan of cooking but it was easy. I would say to add more cabbage if you like the crunchy! Will be making this again!!!
I wish people would stop referring to things that are supposed to be irresistibly tasty as “crack.” It’s neither appropriate nor funny!
I don’t think people should be so sensitive. Not everything is an offense.
Crack is Irish slang for good. Get over it.
I love this recipe so much and have made it at least 10 times. I’ve made it as is, added mushrooms, doubled it, switched to pork instead of beef, added/changed spices, and even used it as egg roll filling (my husband’s favorite)! It’s always delicious and always a hit. So simple :)
This is a great recipe. quick, easy and delicious. I’ think I’ll add mushrooms and bean sprouts next time.
I doubled up the beef when I made this for my boyfriend, and it was a huge hit! Very simple and easy on time. I might add more ginger and garlic to go with the extra beef next time. This will definitely be part of our regular rotation!
This recipe is awesome! It is very easy and creates little mess. From start to finish was about 25 minutes. I also love that it’s low carb. No after dinner bloating! Will definitely use this again!
Hi I am just wondering whether this meal would be able to be frozen and reheated for quick meals?
This one won’t work so well for freezing, unfortunately. It will further break down the cabbage and vegetables and it will likely be very watery upon reheating.
You could always fry the ground beef or other meat ahead of time and have it packaged in a 1/2 lb. container ready to use. I’ve done that before with other recipes. Great to just take out of the freezer for a quick meal.
I made it super easy and used a bag of coleslaw mix!!!!! This recipe is a family fave! Thank you so very much!
This was delicious! I made it using a full pound of ground turkey to bulk it up for my crew of hungry guys, and it was a hit. Thanks!
How does this hold up for meal prep?
It does soften with each day, but I enjoy the leftovers quite a bit. I think this one is going to be more of a personal call.
I can’t wait to try this one! I love that it’s low carb. When I make it, I’ll probably leave out the brown sugar. Question: why do so many recipes add sugar? I can’t see that the flavor is enhanced that much by it.
Brown sugar is really important for balancing acidity and heat. :) And depending on what the recipe is, it can play other roles in the chemistry of cooking and affect texture as well as flavor.
This is really good!! Thanks for the recipe!
Any idea what the serving size is, and calories per serving? Thank you! Love this recipe by the way!
Serving size is about 1.5 cups each (listed on the recipe card), but unfortunately I don’t have the nutrition information.
I have to say I was skeptical about this recipe, but my husband loves cabbage so I decided to give it a try. Soooo glad I did, this is seriously delicious! I added bean sprouts and baby corn and used the pre-bagged coleslaw mix with some extra carrot. It’s already on the menu to have again next week!
The Beef and Cabbage Stir Fry is delicious. I served the dish on top of some Ramen noodles. Thank you for the amazing recipe, Beth!!
I made this tonight….used green giants cauliflower rice and pork. It was very good. I tripled the recipe and it served 6 easily and was a quick fix. Will keep this recipe handy for quick week night dinners.
Can I make a request that the ingredient 1 cabbage is updated? In the method it says to leave half a cabbage for another recipe. I’ve made this several times and always end up with 2x more cabbage because I’m shopping from the ingredient list! Super tasty recipe thanks :)
Hmm, where are you seeing 1 cabbage? When I look at the recipe card it says 1/2 head green cabbage.
5 Stars! ⭐️
Absolutely delish! I love that it’s low carb for hubs and I but can serve it with rice or Asian noodles for the boys! We devoured it last night, and am looking forward to the little bit of leftovers for lunch 😋 thank you!
Do you know the net carb count per serving?
No, I’m sorry, I do not have the nutritional information.
After taking out the green onions and carrots, My net carbs came out to 6.7 net carbs for 1/4 of the recipe. Hope this helps!
Thank you Theresa for the net carbs info. This is very important for those of us on a law carb diet to know.
I’m going to try it meatless. My doctor doesn’t like me having a lot of meat. I make a meatless chili and it is really good. My grandkids even eat it. But this cabbage and beef with the hamburger is too good. My daughter has me hooked on it. And it is easier to use the bag cabbage with the carrots already in it. it makes it very simple and quick to make.
You know a recipe is a hit when you make a double batch and there are no leftovers. Used a bag of coleslaw to make this a super easy dinner!
I want to try making this as a quick dinner for me and the girlfriend, but, she’s been more strident lately about wanting me to stick to making vegetarian dishes. I figure I will serve it with some noodles, but any suggestions for bringing back some of the missing flavor cutting the beef will lose?
I think the sauce will provide enough flavor for you. :) You might think about using some soy crumbles or something for more texture and protein to help this be a little more filling, though.
My goodness gracious, delicious! Thanks! I used some thin sliced beef instead of ground, and chili garlic sauce v Sriracha, turned out wonderfully. Great! Real, real, reeeeeal close to actual Chinese restaurant food. Happy dinner.
Oh, L-rd, my second-favorite BB recipe. I am about to make it for the 20th time. If you’re not huge of ground beef and/or cabbage, do not worry. It is seriously crack. I cannot believe how much I adore this dish.
But question: although it is sooo filling, has anyone added a cup or two of rice?
I also double the sauce (besides the oil) because yaaaas that sauce! Thank you, Beth.
I’ve definitely served it over a scoop of rice and it’s awesome!
This recipe appears to be just what I was trying to find. Does anyone have suggestions as to whether to serve over rice (white/brown) or noodles?
I think most people just eat it as is, but I have definitely served it over regular rice and loved it that way, too! :) You could also cook a brick of ramen noodles and then stir them into the beef and cabbage mixture to turn it into a noodle stir fry.
I made this ahead in the morning to reheat for dinner but I see some liquid accumulating. Is this going to be ok for when is time to eat? 😄
Yes, the liquid is fine. :) It may get slightly softer throughout the day because the salt in the sauce will pull moisture from the vegetables.
Ok thank you!!
Can this be made with out toasted sesame oil?
Technically it can, but the toasted sesame oil adds quite a bit of flavor.
This was yummy! Found you doing a Pinterest search for Low GI foods! My husband was recently diagnosed as prediabetic so I;ve been looking for low GI foods. I made this tonight, but cut the brown sugar amount in half and served it for dinner. It was delish!! Thanks for a great healthy recipe!! BTW – I used napa cabbage and it was delish!
This stir fry is yuMMy delicious *cRAcK*!!
This recipe is on my must try list, it looks wonderful. I really appreciate that it is low carb , very low in fact (I’ve calculated it at 6.42 carbs – 1.81 = 4.61 total carbs). Many people don’t realize that many people with prediabetes & Type 2 diabetes eat low carb to control their blood sugar better. I have 2 requests. Please put a section for Low Carb recipes like you have for Vegan. As well, please consider putting nutritional information on your recipes.
Has antone made this with bok choy instead of head cabbage?
How did it hold up?
I added garlic salt to the meat along with more garlic minced. so flavorful and delicious! My second time making it and its so much better the second time around!
I have made this dish twice. My husband and I love it!! I will be making it again. Some of my friends have asked for the recipe.
I made this tonight but I did the already pre-bagged coleslaw since it was just shredded cabbage and carrots already. Just made it a little easier to throw together a fast meal. It was very tasty but I think next time I will try it with ground chicken or turkey for a slightly healthier option. Also, for more punch of flavor I added some sweet n spicy tobasco to it and it was amazing flavor wise.
This looks amazing. I’m making it Vegan tonight with sliced mushrooms instead of beef.
Absolutely delicious. This will be a regular meal in our house now
Made this tonight. We loved it, so delicious, will be making this a lot, thanks.
Absolutely delicious, loved this, we will be making this a lot.
Just made this recipe for dinner since my husband and I want to eat healthier but without breaking the bank. This turned out AMAZING!!! Will definitely do this again!! :D
I would like that info too…
If you look at this site’s FAQ, she explains about the nutrition info
Do you have the carb content of this recipe?
If you look at this site’s FAQ, she explains about the nutrition info
I just discovered your site today……I had some hamburger and a head of cabbage. So I googled what to do with it and your site came up. Took a look and thought, “Oh yeah! Sounds delish! So made it for dinner (8 people, so I doubled it) and everyone loved it. I am all about pinching pennies and signed up for your site. I know this is the beginning of a
beautiful relationship! :-)
Welcome! I’m so glad you found your way here. :)
Another awesome recipe….even my picky preteen had two servings!
The beef and cabbage stir fry is sooo delicious! Spicy easy and tasty! Definitely one of my go to recipes now
Easy, quick meal that is really good. I made up a little more sauce.
I just made this for dinner for my wife and I tonight. YUM! I used ground turkey instead of ground beef. Really great recipe.
Can you substitute ground turkey?
Yes, you sure can. :)
Crack Slaw is my all-time favorite recipe since is cheap and low in carbs. My family loves it, and it’s definitely one of the most loved recipes in our house.
This recipe sounds great! Do you know the calorie count per serving? Can’t be very much but I’m learning how to calorie count and that would help, thanks!
This was so delicious and easy. There are just two of us at the dining table now, but I still doubled the recipe so my husband would have several days’ worth of lunches. I feel as if I have used every cookbook out there during my almost 40 years of marriage, but your recipes are the ones I turn to now. I even cut back on the meat or oil now and then for health reasons, and they still taste amazing. Thank you!
This looks so good, but i don’t have any sriracha sauce and i dont want to buy a bottlenfir one recipe. Any ideas for a substitution?
The sriracha provides heat, salt, garlic, acid, and a little sugar, so you could probably do a mixture of red pepper flakes, a little more soy, garlic, some rice vinegar, and some sugar, but I would need to do a lot of experimenting to find out what the proper ratios would be to mimic the sriracha.
So good and quick to make. Don’t expect leftovers with this dish! Thank you so much for sharing, definitely a family favourite,
Pretty delicious. Made a vegetarian version with scrambled eggs.
So incredibly good. My husband says this is a once a week recipe. Must admit I used turkey sausage but with that exception I followed recipe. Thank you for sharing!
I have never left a comment, but just had to. This was amazing. I mean, this tastes as good as it looks (even better). The only change I made was doubled the sauce, but didn’t change one ingredient. I mean, my 11 year old absolutely loved this too. Thank you for sharing this recipe. We are going low carb and looking for ideas!
Absolutely amazing! I kind of messed up initially and started cooking 1 pound of ground beef so I added a red pepper and a little more cabbage and then I had to add more of the sauce but it still turned out great and and I will totally make it again!
This was great, I used Tamari, and maple syrup instead of brown sugar and doubled recipe. Will definitely make again.
Has anyone tried this with sliced beef rather than ground?
I made this recipe tonight using shaved beef! Excellent!!
I made this tonight. Two of us ate the whole thing! Super simple and tasty
My family loves this dinner! I can pick up marked down packages of ground pork for less then $3 a pound, allowing me to double the quantity for roughly the same cost as your single recipe quote. The teen appetites in the house are fully satisfied, yay! If you prep this meal early in the day, it’s so great to come in the door and have dinner in only 15 minutes.
We make something similar using the cole slaw packs you buy in the grocery store, adding garlic, and a few other things.. We call it inside-out cabbage rolls.. Great low carb treat
I made this last night. It was so delicious! The whole family loved it. My two year old ate so much of it. The sauce was so simple to make and really flavorful. There is nothing like a delicious meal that is cheap and easy to make. Thank you.
I came across your blog by accident and I’m so glad I did. I love the step by step recipe is and the gorgeous details. I made this dish last night with brown jasmine rice. Big hit with my family! Thank you. =)
Love this dish, so easy. I use a bag of prepared clowslaw instead of doing all the chopping. Delious! Thanks this is one of my favorites.
Super easy and tasty for the $$ – quite close to mushu pork if made with pork! Pretty decent with ground turkey, too!
I think I have made this at least a half a dozen times already. A great way to get a filling meal without any starch. Full of flavour and tastes great reheated for lunch the next day. I do always add some thinly sliced red bell pepper and I also seem to need to double the sauce every time. Perhaps my green cabbages are just really big here lol Thanks for the recipe! I have sent the link to your site to a number of friends.
I made this tonight. Exactly as written. It is DELICIOUS!!! i am serving it with szechwan beef, instead of rice. I am so happy to have this recipe. Yum Yum. Thank you.
On a snowy day, dinner had to come from what was in the house. I took beef from the freezer, carrots and cabbage from the bin and seasonings from the pantry and made the best meal we’ve had in weeks. Absolutely delicious. I’ll absolutely make it again.
WOuld this be as good without the meat?
I don’t think it would be as good.
Have made this 2 Times now and it is a big hit . Love the flavor and I have made it with ground beef and tonite a mixture of ground beef and pork . For sure will be making this again .
I followed this recipe to a T, and it was amazing. My family liked it so much, I made it twice last week. :) I served it with sticky rice. Your recipes are phenomenal!
This is sooooo yummy. I could not of course follow the recipe to a T but…..it is super easy to add/subtract on most of Beth’s great recipes. I use red bell peppers and cooked ramen noodles and we did not cook the green onions but put them on top so they were crisp.
I am making it again tomorrow to use the other ½ head of cabbage, yes it was that good!
I wil cook the meat, then add the carrots that I cut to matchsticks not just shred. Then add peppers and then add the cabbage so it is not cooked much at all. I added the sesame seeds but we did not get much out of them but that might have been because we added cooked ramen noodles.
It is so tasty. Way more than I thought the ingredients would lead you to believe.
I love your website. This was easy, filling, tasty and will be making again. I saved the other half pound of cooked ground beef.Maybe I’ll do the Southwest Beef and Cabbage Stir Fry with the other half of cabbage and beef! I love all things cabbage too, stays so well in the fridge!
I would try this with already shredded coleslaw mix to cut down on the prep time.
What a pretty, colorful dinner dish! And the recipe lends itself to so many add-in options!
Since I was cooking up a full pound of ground beef anyway, I used it all in this recipe. We agreed with the poster that using just 1/2 lb. would have been a better ratio of meat to vege.
I used about 2 tsp of the Siracha, which was plenty of heat for us. We really liked it!
Next time I will probably use my Dutch oven, since I spilled food out of my 10″ skillet onto the stove top during stir-frying.
Full of flavor and super easy to make. Everyone loved it!
THIS WAs really good! I added some bean sprouts and double the amount of the sauce. Next time I will Lon ale sure to have some egg rolls to go with it.
Super quick and tasty, pretty good, wouldn’t plan for special, but great for using up odds and ends in the fridge.
I made this tonight with jasmine rice. it was super easy make & tasty~ doubled the sauce recipe and used about a tablespoon of diced white onion instead of green. ( i didn’t have any) perfect combination of flavors!
Thank you for a delicious recipe!
Made this tonight Feb 12, 2018. It was awesome! My teenage son finished his entire plate!! This is a keeper. Thanks
Oh, this one was a hit! So easy and just the right amount of heat with the sriracha. Thanks!!
The recipe states that it is 4 servings, well my husband and I gobbled up the entire dish in one meal. DELICIOUS and a great way to use the left over cabbage in the back of the refrigerator. And the combination is a perfect heat! Thank you, this will be a go to recipe.
I love this recipe! I’ve made it every week for the past month using beef and chicken. New family favorite.
A-fricken-mazing!!!!!!
It seems like the toasted sesame oil is a big part of the sauce. What would you recommend to use in its place if someone can’t eat sesame?
I do think the sesame oil is a big part of the flavor, but unfortunately don’t think there is anything similar that I would recommend replacing it with. That being said, soy sauce, brown sugar, and sriracha themselves still make an amazing flavor combo, so I think your best bet is to just leave the sesame out.
Love this recipe. I could not use siracha because of stomach issues. I also doubled the meat and added some egg whites.
SO easy and SO much flavor. Will definitely be making again!
This was amazing! Definitely will be making again, I made no changes and it was flavorful and delicious!!
Made this and it was great! Thanks for the simple tasty weeknight meal. Can be doubled well, just make sure to double the sauce. Also tasty with a squeeze of fresh lemon juice over the top. Served mine over brown rice, but without rice this is bueno low carb. Just dont know how much Id enjoy it without rice to soak up the sauce tho.
Made this for dinner tonight with a few changes. No green onions. Added tomato sauce, half cup pizza sauce, basil, ginger, soy sauce. Served over spaghetti noodles. Very good.
Made the beef and gabage stirfly tonight. With a few changes no green onion. Added basil and a tomato sauce and half cup pizza sauce with a tsp of brown sugar. Serve over spaghetti noodled. Very tasty.
This looks so delicious. I have to try it!!
Thinking of adding 400 g thin Chinese noodles. Should I double the sauce?
Yes, doubling the sauce would probably be a a good idea.
This recipe is delicious !! Will be making on a regular basis.
Did not change a thing! Thank you!
Can this be made with Napa cabbage?
Yep!
Easy, fast, cheap, healthy, and tastes great! I used a whole pound of ground pork, my Kroger affiliate regularly has it priced at .99/lb. I also served it over jasmine rice to make my growing sons happy. I’m not sure how I missed this recipe, it’s going in the rotation.
Love this recipe!! I added cilantro and it was perfect! A quick and good meal to make. Perfect for Weight Watchers! 5 points for 1 serving.
I’ve made this twice and love it! The only issue I have is the cabbage completely fills up my pan which makes it take awhile to cook. I’m thinking of trying it in my Instant Pot, sauteing the beef first to brown it, then adding the cabbage, carrots, and sauce. Has anyone tried this before? I’m not sure if there is enough liquid for pressure cooking as I’m brand new to this. I was thinking of high pressure for 5 minutes?
I think the IP instruction manual says that you have to have at least 1 cup water to make enough steam for it to come up to pressure. I think a larger skillet or wok might work better, or even if you have a super large soup pot?
IP? Ideal protein?
Instant Pot. That’s what the other commenter was asking about. :)
This is an excellent recipe. I’ve made it twice now this month. My daughter has asked for it tonight. Fast, healthy and tasty!
I think I know why some people say this is bland and double the sauce and others say it is tasty because I have now experienced both. If you eat this, as it is intended, as a no carb recipe it is tasty. If you serve it with rice, you need to add more sauce to compensate. Either way, it is a good recipe healthy, tasty and easy.
Amazing! Even my little kids like it mixed with some rice! My husband asks for this all the time haha
This was so bland! I added more soy sauce but I won’t be making it again!
Didn’t have Sriracha sauce so I used Cholula green pepper. I thought it was great and my 11yr old daughter liked it as well. Will definitely make again, but anxious to try with Sriracha.
Made this today, was very good. Made with 1 pound of very lean ground beef. Though my half a cabbage was a little bigger. Added a little more soy than recipe stated. Will definitely make again.
Does anyone know the macros break down of this? Calories, fat, carbs protein??? Thanks in advance!
This is one of my favorite things to make. I, too, was surprised by how strongly I crave this. I make it at least once a month! The only difference is that I use a large bag of coleslaw mix (cheap! It’s about $1.75 at Ralph’s, or sometimes 99 cents on manager’s special markdown if I’m lucky), and I add a can of water chestnuts for crunch. I love it with 93% lean turkey. This is a perfect meal to prepare during this cold and flu season — all the ginger and garlic can help in warding off sickness. Thanks for your blog, I can’t wait to make your coconut lentil soup!
It looks so delicious & easy to prepare.
I am going to cook it for my potluck for my Church for the Sabbath.
Really delicious! Quick and so healthy! Making this again for sure!!!
I have tried this recipe a couple of times now I always double the sauce. My husband and I love it! Making it again tonight, thank you so much for a wonderful recipe.
My two year old LOVED this! He had a big bowl and still asked for seconds. I doubled the sauce (kept the sriracha sauce the same) and added an extra tablespoon of soy sauce, and took away 1/2 tablespoon of sesame oil. We also made this with ground chicken rather than beef. Topped it with sesame seeds and green onions. Everyone loved it!
Tried this recipe tonight,we absolutely loved it so so tasty. Those that winge aren’t cooking it right. 👍
Would this work as an egg roll fillin?. I’m thinking yes.
This has become a big hit in my house! My husband loves it. I usually use 1/2 head of cabbage and a small bag of broccoli slaw, a full pound of ground beef, and I double the sauce. We also like to occasionally cook a packet’s worth of ramen noodles and toss them in, though when we do that we sometimes have to make even more sauce.
Love this far more than Crack Slaw which I have made.
Made this last week for the first time and making it again today. If anyone is calling this recipe bland they’re obviously not making it right!
Delicious! I doubled the amount of sauce, because ya know, I’m saucy, and it was amazing. We’ll be having this again for sure.
Eating it right now and had to comment. Try this recipe, it’s tasty!
Hey, thanks for this! It seemed so right for this lazy Saturday evening. I made this with Gardein vegetarian crumbles instead of beef, ’cause that’s how I roll, and it was great! I just had to cook the veggies first before putting in the crumbles, since they need much less cooking and there’s no worry about insufficient cooking.
Pinned for repeats! Thanks again.
Just finished devouring a bowl of this deliciousness for dinner. Keep the recipes coming!
Sugar definitely not necessary for this but sesame oil is. Tastes like egg roll filling
Love this dish, been trying to find low carb things to eat its, just barely sweet, a little hear and a nutty flavor. I added toasted almonds and used Napa cabbage.
I love this, I bought Napa cabbage though, and toasted some slivered almonds, delicious!
This was fantastic! I added some red peppers and some mushrooms and a bit of onions. I just chopped the cabbage and didn’t shred it.
I substitute liquid aminos for the soy sauce and ground turkey for the ground beef. Delicious, quick and easy and healthy!
Disgusting. It was bland and terrible.
Live and learn, I guess.
You may not care for something but that doesn’t mean you have to use terms such as ‘disgusting’ or ‘terrible.’ It’s your own choice–but for the rest of us, have some manners and just say you didn’t care for it. I can’t believe the lack of etiquette today!
I have made this twice now my husband and I love it! So delicious.
Sending it on to friends and family.
Loved this dish. Just as it was. Have two elderly parents that live with me. My mother doesn’t eat very much if anything. She Loved this! I did use the least of Sriracha that I could without losing the flavor. We’ll probably have this every week. Thanks for the recipe!
Love this idea! Looks so good!
I made this tonight because I had all the ingredients on hand (mainly ground turkey and cabbage). I used a full pound of meat, and this recipe makes a lot. It’s very tasty even though I left out the sriracha which I dislike, just added plenty of black pepper for my preferred taste. I like to cook a big pot of food on Sunday night so I’m almost done cooking for the week, and I hope this reheats well–thanks for the inspiration!
Made this tonight for dinner and it was an absolute hit. Thank you for this awesome recipe, it is now added to my cooking repertoire.
I made this dish last night and absolutely loved it! So nutritious and full of antioxidant-rich veggies. I doubled the recipe and made a few substitutions based on what I had available….I used a chopped white onion instead of the green onions and used a bag of coleslaw mix in place of the cabbage and carrots. This is one of my new favorites and I’m going to share it with my readers on my blog- thanks, Beth!
I was just thinking that I’d try this out with the bag of coleslaw mix that I already have in the fridge. Thanks for posting and letting us all know that it’s an easy swap. Cheers!
SO good and SO quick! It was cheaper and quicker for me to buy the pre-packaged shredded cabbage and carrots which cut down on prep time even more. Made this with a full pound of ground beef for extra protein and ate it over white sticky rice. Will be making this over and over again!
My husband, 15 year old son, and I all really enjoyed this. I shredded the cabbage with my food processor, and next time, I’ll chop it by hand to get bigger shreds. Nonetheless, after that, the whole meal came together quickly. Everyone had third helpings…and more left over. It didn’t hurt to tell them it was a take on a “deconstructed egg roll.” Big hit. Thank you for sharing.
I made this with ground pork and doubled the recipe—PHENOMENAL. Mushrooms, as suggested, made a great addition.
I just made this and it just delicous. I never bought or used Sriracha before and consider myself rather used to hot food. Which is why I badly underestimated Sriracha. HOO BOY is it hot now, but tasty!
How does this reheat?
I enjoyed it quite a bit, but just be aware that it does get softer.
This is AWESOMENESS. One of our favorite dishes. It is once a week but we could eat it more.
This is fab. We just made haluski on Sunday and have half a cabbage waiting to be called up to the big leagues. Planning to make this stir-fry tonight! Any ideas on nutrition info on this, or how much you’d guess is a serving?
Is there nutritional information available on this recipe? Did i miss it somewhere? Thanks
I made this tonight with ground pork and it was excellent! Will add broccoli next time!
We made this and loved it. I did not have siriacha but added some tabasco a little vinegar and some red peppers. It is a keeper!
I made this last night using the ready chopped coleslaw mix. It was a quick and easy make which everyone really enjoyed. I’m not a spice lover so only used a tsp of sriracha in the sauce. I will definitely make this again. It reminded me of the inside of an egg roll. My daughter suggested that next time add some raw ramen noodles for an extra crunch.
One of my favourite go to recipes. Low carb, high protein, delicious! Shared it with a friend from work and she loves it too.
Any thoughts on if i could freeze this?
This one probably won’t freeze well. You’ll get a lot of texture loss and water seepage from the cabbage.
I add mushrooms and onions to this dish, then put a fried egg on top. It’s currently one of my favorite meals, super easy and fast, high protein and low carb (for hubby’s diet).
I stumbled across this recipe a month ago and my family (even my veggie-hating children) BEG for this meal once a week. Tonight I’m going to quadruple the recipe because we go through it so fast and everyone wishes we had leftovers. Seriously one of the easiest and best meals ever!
Loved it! So dang delicious! To save even more time because I’m super tired with a new baby, I used a bag of coleslaw mix (without the dressing Obvi).
Awesome dish, I used spice pork sausage and litehouse sesame Ginger dressing.
Just made this…then entered it into recipe builder for weight watchers. It comes to 11 smart points per serving.
My daughter (who hates cabbage) wrapped it in a tortilla and loved it!
I turned the leftovers of this into stroganoff and it was the best stroganoff I’ve ever had.
This is a stellar addition to my repertoire of low-carb dinner recipes. My husband gave this a big thumbs-up, and it cannot be beat for time-savings, cost-savings, and taste. Thank you!
Could I used shredded beef for this?
Was it cooked with any other ingredients? You just want to make sure there are no clashing flavors.
Nope, just simple shredded beef. It turned out pretty well! Even my toddler liked this; we’ll be eating it again.
I made this recipe and doubled it.
It was very yummy…almost addicting
I didn’t have green onions so I used diced white onions. Sauted them and celery with the meat.
Also didn’t have the sesame seeds on hand.
I wanted to last a bit so made some rice to serve with it so there was leftovers for lunches.
Happy 2 days…:)))
I had napa cabbage on hand and used that instead. Also threw in mushrooms I had to use up and added cooked rice to the cooked ground beef, before adding the veggies. Turned out very well!
I made this recipe but doubled it. It was DELICIOUS! I will definately make it again!
My husband said that if had to eat one meal for the rest of his life, this would be it. The second time I prepared it, I used pork sausage and a can of chopped water chestnuts. Great recipe!
Wow!! Thank you!
It says low carb but I don’t see how many is considered low. Please add nutritional info.
Nnnnngh, just made this with ground turkey and a bag of coleslaw mix. I was a little skeptical of how much I’d like it, especially without rice, but you’re absolutely right that I want to eat the entire batch immediately. A+++ as always.
You can also use bagged cole slaw mix. It’s pre-shredded, and already has carrots in it. I love this stuff!
My daughter made this tonight and it was amazing! My husband who never eats seconds had three helpings!
Thank you for sharing.
I made this once just to use up some leftover cabbage and adapted it to what I had. Doubled the beef (for my husband haha), tripled the sauce and mixed it with 3 packs of ramen noodles to feed more people. It was so good! My hubby requested it immediately for the next week’s meal plan and I’ve made it twice since then
Made this tonight as written. It was so yummy! Will make again!
We enjoy this recipe. I can often find bagged shredded cabbage pretty inexpensively, which makes this an even faster, less prep recipe. I love the idea of using broccoli slaw and will try that next!
This recipe was very good and easy to make. I plan to make this often.
Maybe my expectations were too high, as I really love a lot of recipes from this website. And it has really good reviews. I followed the recipe almost exactly, and it was just ok. Maybe I overcooked it a little, and wilted the cabbage too much (?) I’m not sure. Anyways, almost all the recipes I’ve tried from this site (a lot!) I’ved loved. I will try this recipe one more time.
Love this recipe! My husband and I just started a keto diet where we cut out carbs and sugars. I use this recipe minus the sugar and it’s still so good! I like upping the amount of siracha for my tastebuds but if I’m sick of spicy I also will sometimes add some alfredo sauce or ceasar dressing to make it a creamy and savory meal. I’ve tried adding avocados, bacon, different cheeses (Gorgonzola crumbles -yum!)and eggs, both together and separate. It’s all good! I love this meal because I can make it taste a dozen different ways depending on what I toss in with the basic meats and slaw. You can also modify the “slaw” part with broccoli or even zucchinis. And the meats can be anything from ground turkey, chicken, beef, pork…pork and ground chuck being my favorites! So, point is, this a great stand alone recipe that can also be a good base for modifying it to your tastes and needs.
This is sssoooo YUM! We loved it and it has instantly become my favourite mince recipe. AND easy AND cheap! Thank you so much for the recipe 😀 Can’t click on the stars with my iPad to rate but definitely 5 stars!
Amazing! Just made this tonight and it’s delicious. Doubled the recipe for our size family and I’m glad I did. Just found your website and I’ve been making lots of dishes. All of them pretty dang good so far! Thank you so much for sharing
Loved this! Used minimal siracha as my hubby does not do spice. Just added extra to my plate. We are trying to incorporate more veggies in our diet so this was a great meal for us. I doubled the cabbage. My husband LOVED it so I am making it again a week or so after the last batch.
Nice flavours, good light lunch or dinner. Hoping it freezes well, big batch! Will add more sriracha next time though….or maybe some hot pepper flakes
love this recipe! i have to make at least double because my 9 year old will eat it all over the next few days before anyone else gets some!
also super tasty if you add broccoli slaw mix to the pool :)
Thanks for this recipe. It was so good that I had it for breakfast the next day. I made it exactly like the recipe says, except for the onion since my husband isn’t a fan (I did add onion powder though) and decided to top it off with cashews. So delicious!
I’m not a huge fan of cabbage but make corned beef and cabbage on St. Patrick’s Day every year for nostalgia’s sake. Since I only used half the head of cabbage for the corned beef this year, I turned to Budget Bytes to figure out what to do with the rest, having seen your recent cabbage kick, Beth. I’ve got to say, this was delicious. Thank you so much! I made it with a full pound of ground turkey and added a small onion and a red bell pepper, but otherwise kept everything the same. This was so good and extremely filling! According to my calculations using myfitnesspal, it was also all under 500 calories!
I’m going to make this this week. I have a half a cabbage left over and I was looking for something new to do. Thanks for the idea!
New fam favorite right here! This dish is awesome. I added in some celery & mushrooms.
Try it even if you don’t have all the ingredients! I didn’t have any onions, siracha, seseame oil or seeds. I subbed dry ginger and dry garlic for fresh. I subbed evoo for seseame. So essentially I had pork, cabbage, carrots, topped with light soy sauce and extra virgin olive oil and it was still amazing!! Even my daughter who won’t eat cabbage with tomato loved it! Ate it three meals in a row!
I used ground turkey, added mushrooms & been pepper and used a half a smidge of ginger essential oil.
OMG AMAZING!!!
thank you :)
I’m sure this has been mentioned in the comments below but you could probably save more by just buying a bag of cole slaw as well as have all the veggies cut up :)
Just made this. Delicious.
What an awesome dish. Thanks for sharing.
I am so happy to have tracked you down as a nominee of my Blog-aholic Award through ALL-ROUND BETTER ME.
Congratulations and well done.
Now I am able to also follow you and see what you have to share.
Happy Blogging Blog-aholic
This was amazing! I love how versatile this is! I cleaned out my produce drawer and added celery, mushrooms, snow peas, red bell pepper, threw in some water chestnuts and I also had some leftover spaghetti I tossed in, as well. I made another half recipe of the sauce, since I added the noodles, and it was a perfect ratio! We upped the sriracha, since we like it spicy, and were pleased with the outcome. Yum! Thanks for this easy, yet authentic tasting recipe!
Best homemade stir fry I’ve every had. I have to make a larger batch because my family loves it! Thank you so much for the work that you do. Your recipes give me the confidence I need to get in the kitchen. God Bless!
My family loved this! I added snow peas, pre- shredded cabbage and pre grated carrots to speed it up. I served it over jasmine rice. It was a great weeknight meal. Will definitely make this again.
So quick, easy and addicting! I loved it! This will definitely be a go to meal for nights I want to make something pretty quick. Also, does anyone know by chance, how many calories per serving?
I’ve made this 3 times already!
Made this tonight for the first time. It was so delish! I used ground chicken instead of beef. Defiantly adding this to the rotation. I bet the left overs will be great as flavors meld together.
Do you have any idea what the calorie count would be for this?
I loooooooooooove this recipe.
So simple, so easy, so inexpensive and yet so nutritional !
What more can I say…( give me time , I will think of something )
This recipe is great! And will be one of the ones I rotate throughout the week!
Do you have the nutritional information for this recipe or where I can find it online?
What’s the nutritional info, mainly calories? Thanks.
I’m not sure what I needed, but it was really bland for me. After the cooking was done, I added a bit more sesame to the serving, but it just lacked something.
Excellent on its own, however adding lettuce for lettuce wraps with some brown rice would have made it extra special
I made this for dinner tonight, and it came together really fast. (i did buy shredded, bagged cabbage) I cook for 3 generations, and everyone liked it. I made the sauce with the lesser amount of sriracha, and let those that like spicier food add more at the table. 5stars!
How many carbs in a serving
Do you think this would be as good with ground turkey??
Yes, I do think it would still be quite tasty. :)
Can I give this more than 5 stars? Beth you are the best.
Wow! This is great. I had never heard of crack slaw before, but I’m glad you’ve brought it to my attention. I’m scarfing it down as I type this.
I made the recipe almost exactly as written and I’ve learned a couple things:
First, lean beef is a must. I made it with medium ground beef and it’s a bit too heavy (although I personally don’t mind). And you can’t very well drain the fat because it has all the flavor.
Second, if you’ve made this and find it somehow lacking, add some lime juice (what I did), lemon juice, or even rice vinegar. This will really round out the flavors.
Also, here’s an idea: you could replace the ginger with jalapeno and/or green bell pepper, add a squirt of lime juice (maybe some fresh cilantro or cilantro paste?!), and this would have a great Mexican flavor! Of course you could add chili powder or taco seasoning as well, the sky’s the limit.
OMG, I love the southwest idea!! I’m totally going to try that.
If I use a pound of meat, do you recommend doubling the seasoning and spices?
Yes, that’s probably a safe bet.
I’m so glad I decided to give this recipe a chance. It was pretty easy to prep and cook, full of flavor, healthy, and to top it off, really to cheap! This recipe will definitely be thrown into the regular dinner rotation. I can’t wait to try more of your recipes. I’m always excited to find delicious meals that don’t break the budget. Thanks!
oh, oops, I should note that instead of ground beef I used ground venison (this may have helped keep the WW points so low as venison is very lean)
Oh. Em. Gee. This is so flavorful and so easy! And a hearty 1.5 Cups is only 4 points on WeightWatchers!
Another great recipe. Even though it’s not “technically” Paleo due to the Soy sauce, the rest of the family who hates my Paleo attempts like it.
Made this for dinner tonight! It was awesome. The whole family loved it.
Very tasty! I added a package of cooked ramen (the cheap kind) to stretch it a bit. It’s a keeper!
This recipe turned out amazing! Made it as a meal prep for the weeks lunches and had to sample a little bit first. I subbed the green onion for white onion and the fresh ginger for ground ginger, just because that’s what I had on hand and it still tastes amazing. Definitely going to make this again. Thanks for sharing :)
We made it tonight. I only used a little siracha, maybe 1/2 tsp, because my 3 year old doesn’t like the taste. I wish I would have used more, it needed a little something more. Any suggestions for siracha substitutes?
PS – thank you for this blog! We make a lot of the recipes because they are easy, tasting, mostly healthy, and oh so budget friendly!
Hmmm, maybe oyster or hoisin sauce. Both are mild, but will give the sauce more flavor than just soy sauce. :)
Absolutely divine!!! My picky family devoured it and my husband – a man who hates vegetables – told me to make sure I put him some in a bowl for lunch tomorrow!!!
DEFINITELY will be making this again!!
Delish!! Husband didn’t want to warm up the cabbage but it was still very tastey!
I always get “that smells amazing” comments when I take these leftovers to work. Well done. Great recipe!
Yummy! I used blended sesame oil cuz that’s what I had. Delicious, will be making this a lot. Thanks for this recipe.
I was worried my husband & son wouldn’t get full enough so I added pad Thai noodles. Yum!
This is just awesome. I hate it when people mention how they changed the recipe but I didn’t have fresh ginger (used ground) and had only another kind of hot sauce to use. It was still wonderful and I’ll bet it will be even better when I have what I this recipes calls for on hand for next time. There will be many next times. Affordable and so very yummy.
Another great recipe! I made this tonight with ground beef, green cabbage, and a salad mix containing lettuce, carrots, and red cabbage. I went a little easy on the ginger and sriracha and left the sesame seeds and sriracha off my family’s servings (but use them on mine) and it was great! My husband and I each had a couple of servings and my pickiest child actually ate most of his. Total success. :)
This recipe looks amazing!!
Do you have the nutritional facts for the recipe?
My mother is diabetic and has to carb count each meal for her insulin.
home run! super easy, very flavorful. Once you make it, your excited to add ingredients but make recipe as is. Super simple, love it!!
I love this. I’ve made it twice now, first time as written, second time using a pre-chopped Asian salad mix. It has cabbage, carrots, kale, and broccoli. Makes an easy dish even easier!
My husband and I love this stir fry!! It’s delicious and has just the right amount of spiciness. I’ve made it twice so far and I can tell it will be one of our go-to dinner recipes.
Delicious! Loved the heat in this dish. A favorite budget-friendly go-to meal. Thanks for sharing!
Neither I nor my boyfriend are big fans of cabbage, and we both eschew coleslaw. I was looking for recipes for winter vegetables, and came across this recipe. It looked good, cabbage is cheap and we had some ground beef to use up, so we decided to try it. We had already decided that we would order pizza if this recipe was a flop, so we went into it not expecting to like it. Imagine our surprise when we both loved it! We ate 2 bowls each and are looking forward to finding out how it tastes for lunch the next day. Will definitely be making this again!
And it’s SO healthy! I just can’t get enough of this recipe. :)
I feel kinda foolish for asking but did you drain the ground beef? I’ve read the recipe and watched the video but I just can’t tell. I can’t wait to try this out on my boyfriend!
You actually only need to drain it if you’re using a higher fat content beef. I find that if I’m using 90% or higher lean ground beef, I generally don’t need to drain it (there isn’t anything to drain off). If you’re using something like 80/20 or 85/15, you’ll want to drain it first. :)
Perfect way to use up my cabbage! This is on this week’s dinner menu, for sure. Also, thank you for not having a hundred photos to scroll through before you get to the actual recipe! Love your recipes. 😊
This recipe is really good and tasty but there is something very hot sauce init.
Been meaning to make this since you posted it, but the stars had not aligned. I did not have fresh ginger and we are spicy wimps so I just added another tablespoon of low sodium soy sauce and some powdered ginger to the sauce. Will be making this again, either with rice or steal another poster’s idea of using plain ramen noodles. But either way, we will make this again. If anything to continue to prove to my husband that cabbage prepared correctly tastes good!
What if you don’t have toasted sesame oil…can you use cold pressed?
Cold pressed doesn’t have nearly as strong of a nutty flavor as the toasted variety. This is actually really good even without it, so you can either use the cold pressed and have it be just not as nutty, or leave it out and I think you’ll still enjoy it. The nutty just makes it extra special. :)
Honestly, I never leave comments. Most recipes aren’t worth my returning to the page from which it came. BUT this was holy wow goodness!!! I followed the recipe, but doubled it for my large family *Quadrupled the sauce amount (because we are sauce lovers). Perfect! Making it for a fourth time tonight (which brought me back to this page)! Great for lunch the next day, too. It has become a highly requested dish in our house!
So glad everyone loved it so much! I seriously can’t stop making it either. :) But that’s not a bad thing because it’s super healthy and filling. Yay!
I made this tonight and it was really good! Will be making this again and adding more veggies but it was good as is “egg roll in a bowl” the fresh ginger adds so much flavor.thank you for sharing
I made this tonight, and it was super tasty! I omitted the green onions since I’m not a huge fan (and likely won’t eat the rest of the bunch in anything else), but followed the rest of the recipe as described, and it turned out great. I wish I had discovered this recipe last year when I was inundated with many heads of CSA cabbage, since I’m not a huge lover of cabbage and struggled last year to find tasty recipes to get myself to eat it.
Hi! I just sent a comment and accidentally hit “post comment” before I selected all 5 stars. This is definitely a 5-star recipe! Please revise to show 5 stars.
This is a very tasty dish! I improvised a little because I didn’t have all the mentioned ingredients on hand. I used frozen peas and carrots since I had no fresh carrots. Instead of green onions, I used thinly sliced yellow onion (about 1/2 onion) and added it to the pan the same time as the cabbage. Also, I substituted hot sauce for the Sriracha. My hubby and 11-year old loved it and so did I!
I made this last night with ground turkey instead of beef and red cabbage instead of green. We loved it; both my teen aged boys went back for heaping second bowls.
This was SO GOOD! I loved it! Glad that I did a 1/2 tbs of the sriracha though .. ;-)
Monica
My husband declared this “So delicious” and enjoyed the leftovers as a cold salad the next day. I was cleaning out my freezer and had defrosted a rib eye and sliced it into thin strips instead of using hamburger, and added some maitake mushrooms that were sitting in the fridge, so perhaps my version wasn’t the most “budgety” but it certainly was popular. Thank you for your wonderful site!
This was great. I didn’t have sriracha at home but everything else and I substituted Louisiana hot sauce. It was still just fine. I also used a Coke slaw mix consisting of green cabbage and carrots. Saved from having to do all that chopping.
This was delicious, like dragon noodles with cabbage!
Simple, tasty, healthy, filling and within my budget ! This recipe is perfect.
Love this so much! Made a double batch and really look forward to lunch everyday. Thank you.
I made this with pre-shredded brussel sprouts and ground turkey and it was so so good! We love brussel sprouts in our house and since they’re a close cousin to cabbage (I mean they’re kinda mini cabbages) I figured they’d work too. The pre-shredded type wasn’t as inexpensive as a head of cabbage but I try to save time chopping for weeknight dinners. I’ll buy pre-shredded carrots next time because those were hard to shred!
This looks great, do you know the calories per serving?
When I entered it into MyFitnessPal, I got 262 calories assuming 4 servings for the recipe with no ingredient changes. Taking into account the errors in MyFitnessPal, I would estimate between 250-300 calories per serving.
I was reheating leftovers and decided that I wanted “more” than beef and vegetables. I thought about rice, but didn’t have any leftover and cooking it was going to take too much time. So I cooked a package of ramen noodles. It made something like lo mein. I added a little more of the sauce ingredients (just eyeballed it) and it was great!
Any reason we could not to use some red cabbage if we have both to use up in the fridge?
It might turn the dish a bit grey, but I think it would still taste fine. :)
I made it with red cabbage! not pretty but delicious.
LOL, yeah, purple cabbage turns kind of grey, huh? :)
I made this last night with 1 lb pork, napa cabbage (all I had), shiitake mushrooms (anything to get more veggies into my kids!) and slightly less sriracha as I was making for younger kids. I doubled the sauce because of the extra pork. It was great and will be added to the dinner rotation. Loved how quick it was to make!
Made this tonight, and we all loved it! My minor changes: I left out the sesame oil and sesame seeds because I’m allergic, and I used Braggs soy aminos instead of soy sauce. I added a tablespoon of white wine vinegar to fill the volume left from omitting the sesame oil (and it helps to lighten the heavy flavor of the soy aminos, too.) It was still delicious! Family says, this is a keeper! I would have added some slivered almonds instead of sesame seeds if I had them, and I can’t wait to try it again with some snow peas, as you suggest. Highly adaptable, delicious recipe. Thanks for sharing it.
Uh… this was amazing! Super super easy and quick to make. Made this as a quick dinner before going out and my boyfriend loved it — he finished all the leftovers when we got back! Will definitely be making again when I’m feeling a bit lazy or in a rush :)
Hi made this today and it was absolutely gorgeous. Do you think you could substitute the brown sugar for a sugar substitute as I follow a low carb diet. I used the sugar today but an now worried about the carbs.
I really don’t like sugar substitutes, so I wouldn’t suggest it, but it might you might find that it works just fine for you. :)
what about agave instead of sugar?
Yes, that should work just fine in this recipe, although I don’t know the substitution ratio for agave vs. brown sugar.
Thank you so much for this recipe! I made it with ground turkey as the only substitution. Will make again.
Congratulations on the Saveur award.
Wow!! This dish is delicious. I am a vegetarian so I didn’t cook the beef—I substituted it for Edamame, but followed everything the same. Even my husband loved it, and he is not a huge veggie person. I will definitely tuck this one away for future meals.
How good is this?! This is my second time through. This time I added half of a thinly sliced red pepper (had to use it up) and used coconut sugar instead of brown sugar (bought it for something else and it’s just taking up space). Delicious! Tonight I served it with about 1/2c of brown rice miXed in to bulk it out for additional meals. This is going to be on my meal plans all winter long!
This is darned good. Making it for the second time, and even tho it’s simple, it is soul satisfying. Thank you Beth so much for these recipes. You are my favorite food blogger.
This is delicious–a grown-up and kid pleaser. We have started serving it over a bed of Jasmine rice and like it best that way.
Does this reheat well? I would like to make this for my lunches this week but I’m afraid it will be soggy.
It does get a little more watery with time in the fridge, but it’s still insanely delicious, IMHO. I’ve made it a few times already and thoroughly enjoy the leftovers.
I can vouch for leftovers reheated the next day as still delicious but not after that – I finished it all!
This was so amazing! I’m definitely adding this to our home menu. I love the spice but for my 8 year old I added a little sweet chili sauce to his plate to cut down the heat.
Thank you for the clear pictures and directions.
$3.90 for 1/2# of beef?!? Where do you live and why so expensive? Are you on the other side of the country where there are no cows?!? Here it goes on sale for $2.90/# for 80/20 ground beef.
Well, it was lean ground beef for one (so that’s always more expensive than 80/20) and I bought it at Whole Foods (personal choice). :)
Hoo-boy this was good! I used veggie crumbles, love how easy it is to adapt so many of your recipes to make them vegetarian/vegan. This would be good in lettuce wraps. Thanks again for another winner!
This was delicious!
P.S. Sesame oil is expensive! Going to have to find more recipes to get my money’s worth out of it.
I use it in a LOT of recipes, so you can pop “sesame oil” into my search bar at the top to find more. :)
Price per ingredient?!? Per serving?!? For the whole dish?!?! AMAZING!!! Having been laid off a while ago, these details are awesome. I found this through a Buzzfeed post, so I’ll be looking through the rest of this site for sure!! Oh, and of course give this recipe a try!! :D
I love your blog. I can’t tell you how many times you post a recipe that is perfect for that week’s meal planning…I add the ingredients to my grocery list and I make it that same week! Lots of repeat favorites have come from your blog (the recent jambalaya, this cabbage stirfry, among them–I added mushrooms, bell pepper, celery, carrots, and snap peas to the cabbage). Thank you!
Tried this last night, eating the leftovers right now for lunch, and it is delicious! I made three minor changes to the recipe to suit me: veggie crumbles instead of beef, added about 4 ounces of chopped fresh mushrooms while I was cooking the veggie crumbles, and added a dash of Chinese 5-spice powder because I like how aromatic it is. This one is a total winner!
Very good! I used vegan “beef-less” ground beef from Trader Joe’s and tasted great!
This recipe was fantastic and so easy to adjust it based on whats in the house. I didn’t have green onions so I sauteed up half of a small brown onion with the meat substitute I used (cooking for a vegan) and then I also used half red cabbage half green cabbage and threw in some edamame for an added protein boost. It turned out fabulous! .
Beth- I love you! This was so good! And very fast! It was pretty spicy so I would do a little less sriracha next time.
This was absolutely delicious, and truly only took 15 minutes to cook (my husband did the 15 of prep before I got home)! This has been added to our two-week meal plan as perfect for the days when I get home from university at 7pm. So much yum!
This is really good and really veggie-ful. I made it full on veggie by using 8oz of mushrooms instead of the beef. I subtracted a tablespoon of the soy sauce because the mushrooms produce their own juice, and added a tablespoon of cooking oil to make up for the beef’s oil (next time, I might cook the ‘shrooms in sesame oil rather than regular oil to boost the flavor). It makes a really filling dish.
Thank You!
Hey Beth,
I’ve legitimately cooked from this website almost exclusively since 2010 when I was a broke student. Now slightly less broke, still love it!
I made this, it’s amazing in every way ever. Weirdly substituted tahini (from the Purple Power Bowls ;) ), because I forgot the toasted sesame oil. worked awesome!
Question: I made like, 5 pounds of it and live alone. Freezing prospects/ techniques you’d recommend?
Cheers!
I haven’t tried freezing it, but someone else did leave a comment saying that it froze well for them! :D
It freezes very well. I also live alone but made a full recipe; then I made one serving size packs to put in the freezer. I have been grabbing one on the way out the door to work and it tastes just as good when thawed.
This is delicious! Quick and easy. I used half the amount of cabbage and added cooked lo mein noodles, which I stir fried in the sauce. The leftovers were amazing – I ate it cold with an extra drizzle of Sriracha and some crushed cashews.
When I first read this recipe, I immediately thought ground pork would be a great substitute for the ground beef. Unfortunately my market was out, so I used ground turkey. Super delicious and super easy. Already looking forward to my lunch leftovers.
Ooh boy this is tasty!!
I doubled the exact recipe and three of us devoured most of it in one evening, kept going back for just a little more. 😁 Thank you for this..plus it’s very economical.
I used ground turkey, ginger juice instead of fresh ginger, and let the cabbage fully wilt – it was delicious. I also ended up doubling the turkey, accidentally. I was planning to use a pound of turkey and a whole head of cabbage, but the cabbage wouldn’t fit in the pan so it ended up being a pound of turkey and a half a head. It was very good, maybe a little meaty for me, but I’m not a big meat lover and I think most people would prefer the extra meat.
It’s a bit weird for my tastes to not eat this with some kind of carb, and it doesn’t go as far, so I made butter sesame noodles and ate it on top of these.
I’ve made a similar recipe for years that I learned when I lived in Germany. It uses ground beef, cabbage, and carrots but the sauce is a grainy mustard, salt and lots of black pepper, some water while cooking, and some flour to thicken it up. It’s delicious and I eat this over Spätzle egg noodles, but I suppose curly egg noodles (chicken soup style) would work in a pinch.
Made this last night and accidentally mixed the garlic and ginger in with the veggies, and it was still oh so good! The leftovers for lunch today were even better. I was skeptical that there wouldn’t be enough sauce but I’m hooked!
OH my… this was amazing! I love German cabbage pockets and was thinking there have to be other cabbage and beef recipes out there and I stumbled on this one. I doubled the recipe, and added half an onion. I missed the “Toasted” sesame oil part and just used regular sesame oil and it was still delicious. I’m going to cook this again, it was a hit!
I made this and it was a hit! nice flavour and I served it with rice to make it a little more filling. Great easy weeknight recipe.
This is so good! I just picked up a case of 12lb of ground turkey at my grocery store’s “case lot sale”, and have been gathering recipes to use it all in. I made this last night, and my husband has requested that we use all the turkey exclusively on this recipe, we both loved it that much! It is also really good leftover.
I made this tonight and its amazing. I used a pound of ground pork and it turned out so rich, flavorful, and delicious. Just the right amount of heat. I can’t wait to make it again – next time I think I’ll add some mushrooms to the vegetable mixture. Thank you!
Oh! This recipe is wonderful. I’ve used a variant of this recipe as the filling for egg rolls for years! Super easy to mix up and fry in pre-made egg roll wrappers. Thank you for sharing. :)
The egg rolls I make also use a similar filling. I have a copycat recipe for Panda Express Chow Mein that uses a similar mixture. While there are differences in the vegetable mixture, I think the biggest difference is the sauce. These recipes, plus a couple others I have, use either oyster sauce or a soy sauce/oyster sauce combination. I prefer the oyster sauce-based sauces.
We made this tonight. It was a huge hit, and my eight year old requested it for lunch tomorrow! (I was a little bummed because I wanted seconds!) Will definitely go into the rotation. Thank you, as always, for your website!
Hi! I really enjoy your site. :) We made this last week and it was good! We made it with ground beef. While it was tasty, we tend to get a little weirded out when we cook with too much meat. We plan on making it with Quorn crumbles this week. I was wondering, though, do you think this recipe would be good with chopped strips of bacon? I wonder if the Asian flavors would go well with bacon… Thanks!
I think it would go great with bacon. :)
So yummy! Made this tonight with a pound of ground white meat turkey, and added a package of mini portobello mushrooms and a sliced sweet onion to stretch it out to feed four hungry people. I used the bag of pre-sliced Trader Joe’s cabbage (10 oz.), which was pretty much perfect. I served it over plain white rice. It was a big hit! The only other change I made was to extend the sauce a little with about 1/4 cup of chicken broth and a little extra soy sauce and sesame oil. Super tasty and easy and healthy and teen friendly and budget friendly! Everything I love in a recipe! Thank you!
This looks like it would make a good filling for lettuce wraps or soft tortillas.
What could you substitute for the sriracha? Could you use hoisin?
I think hoisin would also be great in this stir fry. :)
I used chili garlic sauce. Not a huge fan of sriracha but I use the chili garlic sauce in lots of my cooking.
Made the beef& cabbage last night 02 SEP. . Very good made just like you said. I put the extra sriacha on mine no extra for my wife. Will have the little leftovers tonight with fried chicken. This will be our vegetables.
Fantastic flavor! I didn’t have sriracha, so I did without. Oh my word. The taste was phenomenal. My husband and son both had seconds. There was none left over (I made a smaller batch than your recipe called for). Thank you for the new addition to our “favorites” cookbook.
Same here. I left out sriracha and replaced beef with turkey cut to small peaces but it was really delicious :) will definitely make this again. I was originally look for cabbage recipe because I had a lot of leftover cabbage and this recipe definitely did not disappoint.
I made this with ground turkey and added some fresh cilantro, it was amazing!
I love crack slaw!
Really simple and delicious. Hits the stir-fry spot without the noodle guilt.
This is delicious. Thank you!
Just made this, delicious. Shall be doing it again for sure.
Any idea how this would freeze? Or, how long would this keep in the fridge?
It freezes very well! I’ve kept mine in the fridge for 4 days, and then froze it and continued eating it with no problem!
Thanks so much! I really appreciate your help!
I got the broccoli slaw (with carrots) already shredded at Trader Joe’s for 1.99 (one cent more than your estimate, but no shredding). It was still a winner with the fam!
Beth! Another awesome recipe, thanks for sharing. Made this last night, easy and delicious.
I usually use a bag of slaw mix so I don’t have to do all that cutting. i also use chinese five spice in mine. Yummy! This is one of my favorite dishes. Sometime I use kielbasa instead of ground meat too.
Thanks for this. I haven’t made anything Asian-inspired in quite a while and this hit the spot! Added more ground beef, shrooms, more Shiracha and a touch of Chili Oil.
Am I the only fella that reads this blog? If so, they’re missing out.
Nah, you ain’t
Most certainly not the only fella
Nope your not.
Me neither
This is very similar to a family style Indian dish we encountered in the early 80s at a Southern Indian buffet we frequented in Saudi Arabia. It’s been part of our dinner rotation for many years–shredded cabbage, finely sliced onion, a bit of shredded carrot. I start with 1-2 T of oil, throw in about 1 T of black mustard seeds, 1/4-1/2 tsp tumeric, 1/4-1/2 tsp garam masala (or ordinary curry powder), 1/2 tsp tumeric, cayenne to taste, or a finely sliced green chili with the other veggies. When spices are fragrant and mustard seeds are popping, add 1/2 medium finely sliced onion, 1/2 small cabbage, shredded, 1 smallish carrot, grated. Stir fry until the cabbage is tender. I often add ground beef to make it a meal, and if I add the meat, usually add some garlic and/or ginger, too–this recipe is made for alterations and substitutions. A bag of cole slaw mix doesn’t help the cost, but greatly speeds up preparation as it usually includes carrot and a bit of red cabbage for more color.
That second mention of tumeric was supposed to be cumin! Sorry
That sounds FANTASTIC! I’m going to have to try it with those spices. Thanks for sharing!
This is food heaven to me. I love the tender bite of fried cabbage but can’t come up with many ways to use it in recipes.
I made this but substituted tabasco for sriracha (that’s what I had on hand) and it is HOT! I really like it though. We grew cabbage in the garden this year (I got 2) and need some good ways to use it, this was excellent.
Oh, totally yum! I made this tonight (I simply had to!). Had some leftover rice (in it went), celery and mushrooms that had to be used before they went bad (in they went), cabbage, onion and the rest of the recipe. Amazing. The sauce was excellent with it. I only used a teaspoon of the sriracha, and next time, I’ll use more. There will absolutely be a next time!
I made this last night and it was great. I used a little extra sauce mixture because it was a bit lacking in flavour (might’ve used too much mince and cabbage) as well as some extra garlic and a brown onion and it turned out really well. The flavour sort of reminded me of san choy bow or the filling of a dumpling. I think it would be nice served with some crispy dry noodles or rice next time too. :)
I’ve been using shredded cabbage for years in my spicy pork stir fry and it’s delicious! Red and green cabbage taste the same when cooked but make sure that the sauce isn’t too soupy to contain the color bleed from the red cabbage.
I have a head of red cabbage in my fridge right now- do you think that would work? I know red and green are similar, but I wasn’t sure if there was a different prep for raw red cabbage.
Honestly, I’m not sure what the flavor will be like here. I DO know that the color will be interesting, though. Red cabbage tends to turn everything purple when it’s cooked, so your dish will be very fun! :D
I’m a little late commenting, but I made it with red cabbage, and it turned out really well. I quartered the cabbage, cut out the core, and sliced it thin, so my prep was pretty much the same. The red cabbage looked really pretty with the orange carrots and green onion. The color bled a bit in the leftovers, so my coworkers questioned what I was eating for lunch, but it still tasted good!
This is one of our favorites, sometimes I use breakfast sausage instead of the beef for more flavor!
Do you ever use the bottled minced ginger? I have problems using fresh, it’s difficult for me to grate and I’ve been using the bottled. Wondering if you notice a difference if you’ve tried both.
I haven’t used bottled before, but someone gave me a great tip a while back–freeze the ginger! When it’s frozen it grates effortlessly and all those little strings that usually clog the grater are like they don’t even exist. :)
Can you grate ginger with the skin on or do you still need to peel it when it is frozen? I am always looking for the least nooks and crannies in the ginger piece I select.
I just freeze with the peel on, but I rarely peel the ginger before I grate it anymore (I was watching an Indian cooking show once and the host said you don’t have to peel it as long as it’s clean!). But you can certainly peel it before freezing, if you like.
I used the bottled ginger for this recipe, I thought it worked just great.
I hate peeling and grating ginger too, I always end up buying too much or not having any at home when I need it, and sometimes fresh ginger is too strong flavored for me. So I buy ginger juice and keep it in the fridge, and add a splash to recipes that use ginger. It’s much easier and usually even tastes better to me, plus I sometimes add the ginger juice to tea for a flavor boost.
Looks amazing! Does the sesame oil have to be labeled “toasted” ? Not sure if there is a difference if I just use sesame oil… Thank you!!
It’s not always labeled as “toasted” but you can tell that you have toasted sesame oil by the color. Toasted sesame oil is a deep brown/amber color, whereas non-toasted sesame oil is a light straw color, similar to canola oil. :) Toasted has A LOT more flavor, so you definitely want to use that.
Sounds like another winner! Yesterday I had some leftovers of your Hoisin Stirfry Bowls with Spicy Peanut Sauce (one of my faves!). I wanted to stretch it, so I added some sauteed cabbage to it. So yummy, and similar ingredients to this new dish. Can’t wait to try it!
Yum! This looks delicious. I love how many veggies are in it.
Do you think it would be possible to do a decent vegetarian version of this, like with stir-fried/baked tofu or with scrambled egg instead?
I’ve made a variation on this without meat and topped with a fried egg and it was great!
I think sliced mushrooms would be a good substitute for the meat, too. Shiitakes come to mind, but whatever is available and affordable.
I think I would do chopped mushrooms to get a similar look/texture, and that umami flavor. :) Egg would probably be good, too!
I too thought veg would be good — I’m going to try it with edamame instead of beef.
I make stir fries often with frozen meatless crumbles! Works great. I have also been using cabbage and broccoli slaw in stir fries for years, who knew it was a thing!