December 16, 2016

Pork and cabbage stir fry

Plate of pork and cabbage stir fry with rice.

This simple stir fry of ground pork and cabbage is sweet, sticky, and a little spicy and simple to make. It's a delicious weeknight dinner for the whole family.

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Stir fry dinners are something we enjoy a lot and since there are many years where we get a half pig from a local farmer, pork is something we tend to have on hand. 

Cabbage is a favorite ingredient of mine as well because it is inexpensive and so versatile. You can use in in so many different ways. It takes on flavors nicely and stays crispy when cooked for some crunch and texture.

This stir fry sauce does take a few ingredients to make, but they are ones that I like to have on hand like soy sauce, rice vinegar, and ginger. They help to make dishes super flavorful and homemade sauces don't take a lot of time (and often have less sugar and sodium that store bought ones). 

As with all sauces, you can adjust it to your liking. For less heat, you can use less Sriracha (or omit it completely). You can add extra brown sugar for more sweetness. Find the perfect flavor combination for you and your family. 

I like to serve this stir fry with cooked white rice. Brown rice, Jasmine rice, or even some noodles like ramen would also work. 

Give this recipe a try. It's perfect for cabbage season and for a quick and easy weeknight dinner.

Plate of pork and cabbage stir fry with rice and a fork.
Yield: 4 servings
Author: Amy (Savory Moments)
Pork and Cabbage Stir Fry

Pork and Cabbage Stir Fry

This simple stir fry of ground pork and cabbage is sweet, sticky, and a little spicy and simple to make. It's a delicious weeknight dinner for the whole family.


For the sauce
  • 1/3 cup soy sauce
  • 1/2 cup cold water
  • 3 tablespoons rice vinegar
  • 2 packed teaspoons brown sugar
  • 1/4 teaspoon ground ginger
  • 2 cloves garlic, finely minced
  • 1 teaspoon (more or less to taste) Sriracha
  • 1 tablespoon cornstarch
For the stir fry
  • 1 lb. ground pork
  • 4 green onions, sliced with greens and whites separated
  • 4 cups packed chopped green cabbage
  • 1/4 cup chopped cilantro
  • 1 cup white rice, cooked to package directions, for serving


  1. Whisk together all of the sauce ingredients in a large glass measuring cup or a bowl. Set aside.
  2. Heat a wok or heavy-bottom skillet over medium-high heat. When hot, add the pork. Cook, stirring frequently, until it is cooked through. Pour the pork into a colander and drain all but about 2 teaspoons of fat.
  3. Place the pan back on the stove and stir in the cabbage and white portions of green onions. Cook for about 2 minutes, just until the cabbage starts to soften. Return the pork to the pan.
  4. Stir in the sauce and let it come to a bubble and thicken. Stir to coat and stir in the cilantro. Serve immediately with a side of rice and extra Sriracha, if desired.

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I hope you give this pork and cabbage stir fry a try! Let me know in the comments below. 

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Finished plates of pork and cabbage stir fry with rice.

Check out these other cabbage recipes: 

Braised Red Cabbage w/ Cranberries & Maple

Galumpkis (Cabbage Rolls) 

Pork Egg Roll Bowls

Cabbage & Chicken Coconut Curry

Hot & Sour Chicken, Cabbage, & Rice Soup


  1. this sounds delicious, amy! can't wait to try it!

  2. This sounds so good! It also seems like something that would re-heat easily, which is always a bonus :)

  3. Oh, how we love pork! I think we go through 4 pounds of bacon a week. My husband gets really cranky when we run out. But I don't make stir fry with pork too often, my mom does. I need to try this myself!

  4. This sounds delicious and yummy!

  5. We had this for dinner tonight. Thank you so much! It was delicious!

  6. Is the ginger powder from a bottle?

    1. Yes, ground ginger from a spice bottle is what I use here.

  7. Just made it and the whole family loves it! Thank you for sharing


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