Easy Thai Cabbage Stir-Fry Recipe
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This easy Thai cabbage stir-fry recipe comes together in just 10 minutes with a handful of everyday ingredients. The cabbage stays slightly crisp while the garlic and fish sauce create a savory, umami-rich sauce you’ll want to spoon over every bite of rice.
Looking for a vegetarian version? Try my vegetarian cabbage stir-fry for the same great texture without the fish sauce.
What readers say:
“I found this recipe last week, and we’ve already made it four times—twice with cabbage and twice with green asparagus. Do I really need to say more?“
— Dirk
Before you start
One thing I love about Thai cooking is that even the simplest dishes can be incredibly satisfying. This dish is a perfect example.
The secret to great Thai fried cabbage is not overcooking it. It should be cooked quickly and over high heat so it becomes lightly caramelized with a nice little crunch.
Another tip is to add the fish sauce along the edge of the hot wok rather than directly onto the cabbage. I learned this trick as a teenager working in Thai restaurant kitchens. If the fish sauce hits the hot metal first, it creates that savory aroma you’ll recognize from Thai restaurants.
Once all your ingredients are prepped, the whole dish comes together in just a few minutes.
Praew ♡
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredient notes & substitutes
You only need a few simple ingredients for this recipe. For the exact measurements, scroll down to the recipe card.
- Green cabbage: Green cabbage gives the best texture because it stays slightly crisp after stir-frying. White cabbage or oxheart cabbage work well too.
- Garlic: Fresh garlic is one of the main flavors in this dish, so I don’t recommend substituting garlic powder.
- Fish sauce: I like using Megachef because it has a cleaner, less salty flavor than many other brands. Since fish sauce is the main seasoning, using a good one really makes a difference.
- Sugar: You only need a small amount. It doesn’t make the cabbage sweet; it simply balances the fish sauce.
- Water: Just a splash loosens the fish sauce so it lightly coats every piece of cabbage instead of pooling at the bottom of the wok.
How to make Thai cabbage stir fry
1: Heat a wok or large skillet over high heat until very hot. Add the oil, swirl to coat the wok, then immediately add the cabbage. Stir-fry for about 40 seconds, keeping it moving so the edges begin to caramelize.
2: Add the garlic and continue stir-frying for another 20 seconds or so until fragrant.
3: Drizzle the fish sauce around the edge of the hot wok rather than directly over the cabbage. Toss everything together.
4: Add the sugar and water. Stir-fry for another 20–30 seconds until the cabbage is evenly coated in the sauce. Serve immediately.
Serving tip: In Thailand, this dish is often served with jasmine rice or as a side dish with other Thai meals. For more vegetables, serve it with my Thai vegetables stir-fry my Thai cabbage soup.
How to store & reheat leftovers
Leftovers keep well in an airtight container in the refrigerator for up to 2 days.
Reheat quickly in a hot skillet for the best texture. I don’t recommend microwaving for too long because the cabbage can become soft.
Easy Thai Cabbage Stir-Fry Recipe
Equipment
- Knife and cutting board
- Wok or large skillet
- spatula
Ingredients
- 2 tbsp oil
- 14 ounces green cabbage, roughly chopped
- 6 cloves garlic, minced
- 2 tbsp fish sauce
- ½ tbsp white sugar
- ¼ cup water
Instructions
- Cook the cabbage: Heat the oil in a wok or large skillet over high heat. Add the cabbage and stir-fry for about 40 seconds until it begins to soften but still has a little crunch.
- Add the garlic: Stir in the minced garlic and cook for about 20 seconds until fragrant.
- Season: Drizzle the fish sauce around the edge of the hot wok. Add the sugar and toss everything together.
- Finish: Pour in the water and stir-fry for another 20 seconds or so until the cabbage is evenly coated in the sauce. Serve immediately.
Notes
- Use the nutrition card in this recipe as a guideline.
- Recipe tip: High heat is the key to the best texture. Cook the cabbage just until it’s tender-crisp to keep it from becoming soft or watery.
This Thai stir-fried cabbage is a delicious and easy dish to make following this recipe! The combination of fish sauce and cabbage makes for an interesting and flavorful dish. The instructions are straightforward and easy to follow. The end result is a flavorful dish that can be enjoyed by the whole family. Highly recommend!
Thank you Angela!
Healthy, easy and delicious! Will definitely be a regular for me.
Lovely! Thank you, Pat.
Stumbled over this recipe last week and we had four times „stir fry“ – twice with cabbage, twice with green asparagus. Do I really have to say more?
Of course: thank you for the recipe 🫶🏻
That’s lovely to hear, thank you so much!