Okay, picture this: you type “cabbage recipes” and everything’s either way too complicated or like… weirdly bland. Relatable, right? Trust me, I’ve been right there, staring at a half head of cabbage in the fridge, totally lost. Sometimes, you just want something quick, foolproof, and actually tasty. That’s where my super easy cabbage stir fry recipe slides in. Oh, and if you’re a kitchen newbie (or just tired), don’t sweat it. This is easier than pie, even easier than a cheesy cabbage casserole or those fancy bread machine recipes I obsessed over last month. If you’re nosey, feel free to peek at my regular rotation and maybe even try the best chicken marinade recipes if you ever have chicken loungin’ in the fridge, too. 
Table of Contents
How to Make Oven Roasted Cabbage
Now, I know I said stir fry up top, but let me throw you a curveball. Roasting cabbage is like upgraded stir fry: you leave it in the oven, forget about it for a bit, and boom. Crunchy, caramelized edges. Barely any stirring. If I had a nickel for every time I roasted cabbage instead of standing at the stove, I’d… well, I could buy a couple heads a week.
Start by chopping the cabbage—not too thin, not too thick, just chunky ribbons so they don’t burn to a crisp. Toss with oil (olive, canola… honestly, whatever’s in reach). Little bit of salt, pepper. If it looks too dry, give it another drizzle.
Spread out on a tray, single layer, and let the magic happen at 425°F. You want crispy bits, not a soggy mess. Sometimes I sneak in some garlic powder, or even smoked paprika if I’m feeling wild.
Oh, and halfway through? Flip ‘em a bit with a spatula, but if you forget, you’re forgiven.
“Roasting cabbage was a total game-changer! The texture gets so much better than boiling – like, my husband actually asks for seconds.” – Sam, trusted neighbor and notorious veggie hater turned convert
Recipe Variations
The thing about a super easy cabbage stir fry recipe is that it’s seriously flexible. Need to clean out your veggie drawer? Toss in carrots, bell peppers, even mushrooms if you’ve got ‘em leaning into their last life.
Certain nights, I’ll add some ground sausage straight into the pan for a little extra oomph. Other days, I skip protein and just shake on some soy sauce or sesame oil at the end. Asian, Italian, Tex-Mex… just switch up the sauce and bam, totally new vibe.
Leftovers? Stir into noodles with peanut sauce the next day. They’re unreal in tacos, too. You know, cabbage just takes on whatever’s thrown at it. Lazy dinner MVP. I’ve actually borrowed ideas from this ground beef recipes list more than once—cabbage and ground beef is a sneaky-delicious combo, if you’ve never tried it.
Serving Suggestions
So, you got your super easy cabbage stir fry and now you’re hungry. Here’s how I usually serve it:
- Pile it next to leftover chicken or pork. (Lazy Sunday plate achieved.)
- Scoop it into a wrap for a quick, healthy lunch.
- Top it with a runny, fried egg if you’re pressed for protein.
- For a real comfort dinner, try it with a side of hot, herb and cheese bread.
You don’t have to complicate stuff. Honestly, I’ll just eat it alone straight from the pan sometimes. Guilty.
Nutrition Facts
Let’s be real: cabbage is underrated health-wise. It’s low-cal, vitamin-packed, and full of fiber. Which means—yay—less guilt when you polish off half a tray before it even cools down.
One standard serving (say, about a cup cooked) clocks in at under 50 calories. Unless you pour on the oil. Add-ons like sausage will nudge that number up, but hey, life’s about balance. Antioxidants are a thing in cabbage too, so you’re not just filling up—you’re actually doing your body a tiny favor. Not bad for a veggie that costs, what, the same as a cup of takeout coffee?
My Top 5 Cabbage Recipes
I legit nerd out about cabbage. Want a taste tour? Here’s my elite five-star personal list:
First up, that super easy cabbage stir fry recipe we’ve been chatting about. But next, you gotta try it in wraps with spicy peanut tofu—seriously, next level. If you’re desperate for cozy, hello, cheesy cabbage casserole always has my heart (especially when the rain won’t quit). There’s also a killer cabbage and ground beef skillet which is fast and hearty, especially if you’re shopping on a budget. Lastly, it’s not a lie when I say shredding cabbage straight into your smoothie can work wonders… don’t knock it ‘til you try (peep my healthy smoothies recipes for proof).
Every recipe hits different, you know? I truly believe cabbage can fit anything from breakfast to midnight snack.
Common Questions
Do I need to parboil the cabbage first?
Nope. Cut, toss with oil and seasonings, and straight in the oven or pan. Save yourself the time and the dish.
Can I keep leftovers?
Absolutely. I actually think this gets tastier the next day. Just store in a tight container and reheat, or eat cold—totally fine.
What’s the best cabbage type for stir fry?
Green cabbage’s the go-to, but napa’s softer if you want mellow vibes. Red cabbage works too, but it might stain everything purple. (Sometimes fun. Sometimes not.)
Is this actually kid-friendly?
Surprisingly, yes. The crisp bits and mild flavor help. Try serving with a tiny bit of cheese on top if you have picky ones.
Can I make it spicy?
Pile on crushed red pepper, or stir in sriracha. Your call. I say, live a little.
Give This Cabbage Stir Fry a Go!
To wrap it up—don’t sleep on humble cabbage. This is the super easy cabbage stir fry recipe you’ll come back to, promise. It’s fast, healthy-ish, and the kind of thing that fits both lazy dinners and “look, I made something” nights. If you’re curious for more spins, the folks at Easy Roasted Cabbage – Recipes have a solid oven version, and 21 Best Cabbage Recipes – Love and Lemons keeps the ideas coming. Heck, there’s a whole Reddit thread for cheap cabbage inspiration. So yeah… grab a cabbage and see what happens. You might just shock yourself.
Super Easy Cabbage Stir Fry
Ingredients
Main Ingredients
- 1 head cabbage Green cabbage is recommended.
- 2 tbsp olive oil Can substitute with canola or any cooking oil.
- 1 tsp salt Adjust to taste.
- 0.5 tsp pepper Adjust to taste.
- 0.5 tsp garlic powder Optional for flavor.
- 0.5 tsp smoked paprika Optional for a smoky flavor.
Optional Add-ins
- 1 cup carrots, diced Great for extra color and nutrition.
- 1 cup bell peppers, diced Adds sweetness and color.
- 1 cup mushrooms, sliced For added umami flavor.
- 1 lb ground sausage Optional, for added protein.
- to taste soy sauce Can add for an Asian flavor.
- to taste sesame oil Adds a nutty flavor.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Chop the cabbage into chunky ribbons.
- In a large bowl, toss the cabbage with olive oil, salt, and pepper. If desired, add garlic powder and smoked paprika.
- If the cabbage appears dry, drizzle with more oil.
Cooking
- Spread the cabbage in a single layer on a baking tray.
- Roast in the oven for about 25 minutes or until crispy edges form, flipping halfway through.
Serving
- Serve next to leftover chicken or pork.
- Scoop into wraps for a healthy lunch.
- Top with a fried egg if desired.
