This easy Cabbage Stir Fry recipe has ground beef and pork tossed with the BEST stir fry sauce, chopped cabbage, and other simple vegetables. Pair it with noodles or rice for a meal you’ll want over and over!

Cabbage Stir Fry in a skillet with vegetables, ground beef and pork, and a homemade sauce.

Cabbage Stir Fry

This Cabbage Stir Fry is one of my all-time favorite stir fry recipes. The amazing homemade sauce is the star of the show, but it’s also a fantastic way to make great use of a lot of cabbage! I love the ground beef/pork combination in this recipe, and the bell peppers and carrots add the best flavor and texture. Serve this with rice or noodles and you’ll have it made! 

Be sure to check out my PRO tips below, you don’t want to miss those. I can’t wait for you to try this one!

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Scramble 2 eggs and set aside. Cook and crumble ground beef and pork in the same skillet and set aside.

A skillet with scrambled eggs next to a skillet with cooked ground beef and pork.

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Add onions and chopped cabbage and cook over medium-high heat for 8 minutes, stirring continuously. (Pro Tip: Salt the cabbage/onions a little halfway through.) Add the bell peppers and carrots and cook for 3 more minutes. Add the sauce and toss to coat and allow it to thicken.

A skillet of cooked cabbage and onions next to a skillet with cabbage, onions, bell peppers, and carrots with sauce being added.

Return the ground beef, pork, and scrambled eggs to the skillet over medium-low heat and stir to combine. Remove from heat and garnish with green onions and toasted sesame seeds. Serve with rice or noodles if desired!

A skillet with vegetables and sauce with eggs and ground beef and pork being added for cabbage stir fry.

Pro Tips

  • Cooking the Cabbage: Cooking the cabbage over medium-high heat while stirring continuously is a great way to maintain a crisp texture without it getting soggy. 
  • Meat: This recipe uses a combination of ground beef and ground pork which I love although, all pork or all beef may also be used. I use my compact vacuum sealer to vacuum seal and freeze any excess meat for another recipe (if you have a pound of each). It takes up almost no space and works amazingly well. 
  • Sriracha Sauce: The sriracha in this recipe doesn’t make it hot/spicy, it’s just a small amount that is used to enhance the other flavors. I use Frank’s Sriracha Sauce.
  • Optional additions include: Snap peas, broccoli, bok choy, water chestnuts, radishes, mushrooms, zucchini, and bean sprouts.
  • To Control the Sodium in this recipe, consider using low sodium soy sauce and/or reduced sodium broth.
  • I love serving this with rice, see the notes section of the recipe card for how I make perfectly cooked white rice. You can also serve it with my Vegetable Fried Rice!

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers freeze fairly well although they do tend to get softer/less firm.

Side view of Cabbage Stir Fry in a skillet with a wooden spatula scooping it up.

Tools For This Recipe

(Amazon affiliate links*)- Check out all of my kitchen essentials here.

  • Wok– A great vessel for cooking stir fry! 
  • Compact Vacuum Sealer– This is a miracle worker and takes up virtually no space. (I use it to vacuum seal and freeze any excess ground beef/pork since this recipe uses 1/2 lb. of each.)
  • Cutting Boards- I love having assorted sizes. (One for the meat, one for the veggies, etc.)
  • Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
  • Better Than Bouillon– This is what I always use for broth /bouillon in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth.

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Cabbage Stir Fry with ground beef, pork, bell peppers, carrots, cabbage, and sauce.

Cabbage Stir Fry

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4 people
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This easy Cabbage Stir Fry recipe has ground beef and pork tossed with cabbage, the BEST stir fry sauce, and other simple vegetables! Pair it with noodles or rice for a meal you'll want on repeat!

Ingredients

US Customary - Metric

Sauce

  • ½ cup chicken broth
  • ¼ cup soy sauce
  • 2 teaspoons cornstarch
  • 1 tablespoon honey
  • 1 ½ tablespoons rice vinegar
  • 1 tablespoon smooth peanut butter, optional
  • 1 teaspoon Dijon mustard
  • ½ teaspoon sriracha, or hot sauce
  • ½ teaspoon toasted sesame oil
  • ½ teaspoon ground ginger

Stir Fry

  • 2 eggs, whisked well
  • 1 tablespoon butter
  • ½ lb. ground pork
  • ½ lb. ground beef
  • Salt/pepper
  • 1 tablespoon peanut oil, can sub olive oil
  • 5 cups green cabbage, roughly chopped. (About 1/2 head.)
  • 1 small yellow onion, diced
  • 1 red bell pepper, sliced
  • ½ cup carrots, julienned
  • 3 cloves garlic, minced
  • 2 green onions, sliced
  • Toasted sesame seeds, to garnish

Instructions

  • Prep Work: Combine the chicken broth and cornstarch in medium measuring cup with a spout until well-combined. (Use cold or room temperature broth so the cornstarch dissolves smoothly.) Add remaining sauce ingredients and stir to combine. Set aside and measure remaining ingredients before beginning.
  • Melt the butter in a large skillet over medium-low heat. Add the whisked eggs and scramble until cooked through. Set aside. See here for my post on making fluffy scrambled eggs.
  • Season the pork with salt and pepper. Add it to the same skillet over medium-high heat and cook for 7 to 10 minutes, until cooked through. Drain grease and set aside.
  • Add the oil, onions, and cabbage over medium-high heat and cook for 8 minutes, stirring continuously. (Pro Tip: Lightly salt the onions/cabbage halfway through.) Add the bell peppers, carrots, and garlic and cook for 3 more minutes.
  • Whisk the sauce to recombine it. Add it to the skillet and stir to combine for 1 to 2 minutes.
  • Reduce heat to medium low. Add the pork, beef, and scrambled eggs back and stir to combine and heat through.
  • Remove from heat and top with green onions and toasted sesame seeds. Serve with rice or noodles if desired and enjoy!

Notes

Pro Tips:
  • Cooking the Cabbage: Cooking the cabbage over medium-high heat while stirring continuously is a great way to maintain a crisp texture without it getting soggy. 
  • Meat: This recipe uses a combination of ground beef and ground pork which I love although, all pork or all beef may also be used. I use my compact vacuum sealer to freeze any excess meat for another recipe (if you have a pound of each). It takes up almost no space and works amazingly well. 
  • Sriracha Sauce: The sriracha in this recipe doesn’t make it hot/spicy, it’s just a small amount that is used to enhance the other flavors. I use Frank’s Sriracha Sauce.
  • Optional additions include: Snap peas, broccoli, bok choy, water chestnuts, radishes, mushrooms, zucchini, and bean sprouts.
  • To Control the Sodium in this recipe, consider using low sodium soy sauce and/or reduced sodium broth.
  • I love serving this with rice, see the notes section of the recipe card for how I make perfectly cooked white rice. You can also serve it with my Vegetable Fried Rice!
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers freeze fairly well although they do tend to get softer/less firm.
My process for perfectly cooked rice:
  • Bring 2 cups of water to a boil. (I add 2 chicken bouillon cubes to the water for enhanced flavor.)
  • Add 1 cup of white long grain rice and let the liquid come back up to a boil. Cover tightly and reduce heat to a gentle simmer for 15 minutes. (I set my heat to low.)
  • Remove from heat and let it stand in the pot for 10 minutes with the lid on, any rice stuck to the bottom will release.
  • This yields 3 cups of flavorful, perfectly cooked rice. I use a Dutch oven for this which conducts heat well.
  • Note that other varieties of rice may require different liquid measurements and/or cooking times.
Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.

Nutrition

Calories: 425kcal, Carbohydrates: 20g, Protein: 29g, Fat: 26g, Saturated Fat: 9g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Trans Fat: 0.3g, Cholesterol: 166mg, Sodium: 1121mg, Potassium: 790mg, Fiber: 4g, Sugar: 11g, Vitamin A: 3963IU, Vitamin C: 76mg, Calcium: 91mg, Iron: 4mg
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Course: Main Course
Cuisine: American, Asian
Author: Stephanie