This savory Pork and Cabbage Stir-Fry combines crunchy cabbage, chopped, seasoned vegetables, and a homemade stir fry sauce for tasty and hearty weeknight meal!
This stir-fry recipe is my favorite way to use up ground pork. It comes together in under 30 minutes, is packed with nutritious vegetables, and is versatile since you can include or omit anything that fits your taste buds! Plus, it’s a filling meal; with vegetables and protein, you won’t need anything else!
One of my favorite things about this recipe is the homemade stir-fry sauce. It has all the classic Asian flavors and is thickened using a cornstarch slurry.
What is a slurry?
A slurry combines starch and cold water, mixed together, and is used to thicken a soup or sauce.
A slurry is different from a roux. A roux is cooked, uses a fat like butter, and is added towards the beginning of the cooking process. A slurry, on the other hand, uses no fat and is typically added at the end of cooking.
Ingredients for Pork Stir Fry with Cabbage
This recipe has three essential parts: the sauce, the slurry, and the pork/cabbage mixture. Here’s what you’ll need for each:
Sauce
- 1/3 cup of water
- ¼ cup of low-sodium soy sauce
- 3 tablespoons of rice wine vinegar
- 1 tablespoon of freshly grated ginger
- 2 tablespoons of brown sugar
- 2 teaspoons toasted sesame oil
- ½ teaspoon chili paste
Slurry
- 2 tablespoons of water
- 1 tablespoon of cornstarch
Pork and Cabbage
- 1 tablespoon of olive oil
- 3 cloves fresh garlic, minced
- 1 medium onion, chopped
- 1 pound ground pork
- 5 cups chopped cabbage- or basically 1 head
- 2 medium carrots, sliced
- 2 cups chopped broccoli
Don’t be put off by the long list of ingredients; this recipe comes together quickly!
What kind of cabbage is best for this Pork and Cabbage recipe?
Napa cabbage is most often used in stir-fry recipes, but you can use red cabbage (also called purple cabbage) or green cabbage. Many grocery stores label Napa cabbage as Chinese cabbage if you’re having trouble finding it!
Can I use frozen vegetables in this recipe?
Frozen vegetables are an excellent shortcut for this stir fry! You don’t even need to thaw them first- just add a few extra minutes of cook time.
How to make Pork and Cabbage Stir Fry
You can prepare this stir fry in about 30 minutes, faster if you have pre-chopped veggies!
- Start off by chopping all your vegetables, onion, and garlic. Set them aside while you make the stir-fry sauce.
- In a small bowl, whisk together the cornstarch and water for the slurry.
- Whisk together the sauce ingredients listed above in a medium bowl until well combined. Add the slurry and mix well.
- Put the olive oil into a large skillet or large wok set over medium heat. Add the onion and garlic and cook for about 3 minutes or until translucent. Add the pork and cook until it is completely browned and cooked through.
- Add the sliced cabbage, carrots, and broccoli, and cook for a few minutes to warm the veggies. Whisk the sauce to refresh it, then add it to the skillet. Stir well to coat the pork and veggies.
- Cover and cook for about 10 minutes, stirring occasionally or until broccoli is bright green and the cabbage has wilted. Remove from the heat, let cool for a few minutes, then serve.
Recipe Variations
This Pork and Cabbage dinner is a great recipe to customize, as you can add pretty much anything you want to a stir fry! Try adding one or more of these for extra flavor:
- Sliced mushrooms
- Water chestnuts
- Green onions
- Bell peppers
- Sesame seeds
- Sugar snap peas
- Edamame
- Peanuts
- red pepper flakes
You can serve this original recipe alone or with a side dish of rice or noodles.
How to store leftover Pork and Cabbage Stir Fry
To store this cabbage stir-fry, transfer leftovers to an airtight container, and keep it in the fridge for up to 5 days.
To reheat, warm leftover pork stir fry in a wok or skillet over medium-high heat until heated through. You can also heat it in the microwave until steaming!
Can you freeze this ground Pork Stir Fry meal?
This cabbage dish does not hold up well when frozen due to its high water content. If you freeze it, it may end up with a soggy, limp texture when thawed. I recommend NOT freezing this recipe.
More delicious pork recipes
If you enjoyed this pork and cabbage recipe and want to try some more things that feature pork, check out some of these easy recipes:
- I’m a huge fan of Pork Potstickers! These have ground pork, ginger, garlic, soy sauce, and cabbage tucked into a potsticker wrapper, fried, and then steamed. They make a delicious appetizer or main course for dinner.
- These Cheesy Spiced Pork Burgers have quickly become a family favorite! Made with ground pork, shredded cheddar, and Monterey Jack cheeses, along with a chipotle seasoning mix, these burgers are a great way to simplify your weekly menu!
- Use the slow cooker to make an easy Spicy Orange Pork Roast that you can slice and serve or shred and eat in lettuce wraps.
All of my easy pork recipes are available here!
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Pork and Cabbage Stir Fry
This savory Pork and Cabbage Stir-Fry combines crunchy cabbage, chopped, seasoned vegetables, and a homemade stir fry sauce for tasty and hearty weeknight meal!
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Instructions
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In a small bowl, combine the water and cornstarch for the slurry.
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In a medium bowl, whisk the ingredients together for the sauce. Add the slurry and mix well.
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Put the olive oil into a large skillet set over medium heat. Add the onion and garlic and cook for about 3 minutes until translucent. Add the pork and cook until completely browned and cooked.
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Add the cabbage, carrots, broccoli. Whisk the sauce again before adding it to the pan. Stir well.
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Cover and cook for about 10 minutes, stirring occasionally or until broccoli is a bight green and cabbage has wilted.
Nutrition
Serving: 1serving | Calories: 455kcal | Carbohydrates: 23g | Protein: 24g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 82mg | Sodium: 694mg | Potassium: 839mg | Fiber: 5g | Sugar: 12g | Vitamin A: 5474IU | Vitamin C: 78mg | Calcium: 105mg | Iron: 2mg
