Venture beyond basic coleslaw and discover how cabbage transforms into incredible Chinese-style dishes! From quick stir-fries to comforting braises, these 18 recipes showcase cabbage’s amazing versatility with authentic Asian flavors. Perfect for busy weeknights or when you’re craving something new, these dishes will make this humble vegetable the star of your table. Get ready to fall in love with cabbage all over again!
Stir-Fried Chinese Cabbage with Garlic
Sizzling garlic and crisp cabbage come together in this lightning-fast side dish. Simple ingredients transform into something greater than the sum of their parts. This versatile vegetable dish pairs beautifully with rice or noodles.
Ingredients
Chinese cabbage – 1 head
Garlic – 4 cloves
Vegetable oil – 2 tbsp
Salt – ½ tsp
Instructions
1. Cut the Chinese cabbage into 1-inch wide strips, separating the white stems from the leafy green parts.
2. Mince the garlic cloves finely.
3. Heat vegetable oil in a large wok or skillet over high heat until it shimmers, about 1 minute.
4. Add minced garlic to the hot oil and stir-fry for 15 seconds until fragrant but not browned.
5. Add the white cabbage stems to the wok and stir-fry for 2 minutes until slightly softened.
6. Add the green leafy parts and continue stir-frying for another 2 minutes.
7. Sprinkle salt evenly over the cabbage while tossing continuously.
8. Cook for 1 more minute until the cabbage is wilted but still crisp.
9. Remove from heat immediately to prevent overcooking.
Perfectly cooked cabbage retains a satisfying crunch while the edges become tender. The garlic infuses every bite without overwhelming the vegetable’s natural sweetness. Serve this alongside grilled chicken or stir it into ramen for an instant upgrade.
Spicy Sichuan Cabbage Stir-Fry
Whip up this fiery Sichuan cabbage stir-fry when you crave bold heat and quick satisfaction. Sichuan peppercorns deliver that signature numbing tingle while chili oil brings the fire. This vegetarian dish comes together in under 15 minutes for those busy weeknights.
Ingredients
– Green cabbage – 1 small head
– Vegetable oil – 2 tbsp
– Sichuan peppercorns – 1 tsp
– Dried red chilies – 6-8
– Garlic – 3 cloves
– Ginger – 1 inch piece
– Soy sauce – 2 tbsp
– Rice vinegar – 1 tbsp
– Sugar – 1 tsp
– Salt – ½ tsp
Instructions
1. Cut cabbage into 1-inch squares, discarding the tough core.
2. Mince garlic and ginger finely for even distribution.
3. Heat vegetable oil in a wok over high heat until shimmering, about 375°F.
4. Add Sichuan peppercorns and dried chilies, toast for 30 seconds until fragrant.
5. Immediately add garlic and ginger, stir for 15 seconds to prevent burning.
6. Add cabbage all at once, spreading evenly across the wok surface.
7. Stir-fry continuously for 3 minutes until edges begin to brown.
8. Add soy sauce around the wok’s edge so it sizzles and caramelizes.
9. Add rice vinegar and sugar, toss to combine thoroughly.
10. Continue cooking for 2 more minutes until cabbage is wilted but still crisp.
11. Season with salt, toss once more, and remove from heat immediately.
12. Transfer to serving plate while still sizzling hot. Bold flavors dominate this dish—the cabbage stays remarkably crisp while soaking up the numbing Sichuan peppercorn heat. Serve it over steamed rice to balance the spice, or stuff it into warm tortillas for an unexpected fusion twist. The contrasting textures of tender-crisp cabbage against the crunchy chili flakes make every bite exciting.
Chinese Cabbage and Pork Dumplings
M
ake these Chinese cabbage and pork dumplings when you want restaurant-quality results at home. The filling comes together quickly with simple ingredients. Follow these precise steps for perfect dumplings every time.
Ingredients
Ground pork – 1 lb
Chinese cabbage – 2 cups, finely chopped
Green onions – 3, minced
Ginger – 1 tbsp, grated
Garlic – 2 cloves, minced
Soy sauce – 2 tbsp
Sesame oil – 1 tsp
Dumpling wrappers – 1 package (about 40)
Water – ½ cup
Vegetable oil – 2 tbsp
Instructions
1. Combine ground pork, Chinese cabbage, green onions, ginger, garlic, soy sauce, and sesame oil in a large bowl.
2. Mix the filling with your hands until thoroughly combined, about 2 minutes.
3. Place 1 tablespoon of filling in the center of a dumpling wrapper.
4. Dip your finger in water and moisten the edges of the wrapper.
5. Fold the wrapper in half and press edges together firmly to seal.
6. Create 3-4 pleats along one side for a traditional look.
7. Repeat with remaining wrappers and filling.
8. Heat vegetable oil in a large non-stick skillet over medium-high heat.
9. Arrange dumplings in a single layer, flat side down.
10. Cook until bottoms turn golden brown, about 3 minutes.
11. Pour ½ cup water into the skillet and immediately cover with a lid.
12. Steam dumplings for 8 minutes until wrappers become translucent.
13. Remove lid and cook until water evaporates completely.
14. Cook for 1 additional minute to crisp bottoms again.
Crispy bottoms give way to tender wrappers and juicy pork filling in every bite. The cabbage adds subtle crunch while ginger provides warm spice notes. Serve with chili oil for extra heat or freeze uncooked dumplings for future meals.
Braised Chinese Cabbage with Mushrooms
Sometimes the simplest dishes deliver the most comfort. Savory braised cabbage with earthy mushrooms creates a satisfying vegetarian meal that comes together quickly. This recipe uses minimal ingredients for maximum flavor impact.
Ingredients
Chinese cabbage – 1 head
Dried shiitake mushrooms – 8
Vegetable oil – 2 tbsp
Garlic – 3 cloves
Soy sauce – 3 tbsp
Water – 1 cup
Cornstarch – 1 tbsp
Instructions
1. Soak dried shiitake mushrooms in warm water for 30 minutes until fully rehydrated.
2. Remove mushroom stems and slice caps into ¼-inch strips.
3. Cut Chinese cabbage into 2-inch pieces, separating stems from leaves.
4. Mince garlic cloves finely.
5. Heat vegetable oil in a large pot over medium heat until shimmering.
6. Add minced garlic and cook for 45 seconds until fragrant but not browned.
7. Add mushroom strips and stir-fry for 2 minutes until lightly seared.
8. Add cabbage stems and cook for 3 minutes until slightly softened.
9. Add cabbage leaves and stir to combine with other ingredients.
10. Pour in soy sauce and 1 cup water, then bring to a boil.
11. Reduce heat to low, cover pot, and simmer for 15 minutes.
12. Mix cornstarch with 2 tablespoons cold water in a small bowl until smooth.
13. Stir cornstarch slurry into the pot and cook for 2 minutes until sauce thickens.
14. Remove from heat and let rest for 5 minutes before serving.
Velvety cabbage leaves absorb the rich mushroom broth while maintaining slight crunch. The savory soy-based sauce clings perfectly to each vegetable piece. Serve this over steamed rice or alongside pan-seared tofu for a complete meal.
Hot and Sour Cabbage Soup
You know those days when you crave something bold and comforting? This hot and sour cabbage soup delivers exactly that with minimal effort. Year-round ingredients come together in under 30 minutes for a satisfying bowl.
Ingredients
Cabbage – 4 cups shredded
Chicken broth – 4 cups
Rice vinegar – 2 tbsp
Soy sauce – 1 tbsp
Garlic – 2 cloves minced
Ginger – 1 tsp grated
Red pepper flakes – ½ tsp
Green onions – 2 sliced
Instructions
1. Heat a large pot over medium-high heat.
2. Add cabbage and cook for 5 minutes, stirring occasionally until slightly wilted.
3. Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Pour in chicken broth and bring to a boil.
5. Reduce heat to medium-low and simmer for 15 minutes until cabbage is tender.
6. Stir in rice vinegar, soy sauce, and red pepper flakes.
7. Simmer for 2 more minutes to blend flavors.
8. Remove from heat and stir in sliced green onions.
9. Ladle soup into bowls immediately.
Zesty and warming, this soup balances sharp vinegar against subtle heat from the pepper flakes. The cabbage softens while retaining a pleasant bite, creating a light yet satisfying texture. Try topping with a soft-boiled egg or serving alongside crusty bread for a complete meal.
Chinese Cabbage Pancakes
Never underestimate the power of simple ingredients. These Chinese cabbage pancakes transform humble cabbage into crispy, savory discs perfect for any meal. Minimal effort yields maximum flavor payoff.
Ingredients
Chinese cabbage – 2 cups
Flour – 1 cup
Water – ¾ cup
Salt – 1 tsp
Vegetable oil – 2 tbsp
Instructions
1. Finely shred 2 cups of Chinese cabbage using a sharp knife or mandoline.
2. Place shredded cabbage in a large mixing bowl and sprinkle with 1 teaspoon of salt.
3. Let cabbage sit for 10 minutes to draw out excess moisture, which prevents soggy pancakes.
4. Squeeze cabbage firmly with your hands to remove all liquid.
5. Add 1 cup of flour to the dried cabbage in the mixing bowl.
6. Gradually pour in ¾ cup of water while stirring with a fork.
7. Mix until a thick, shaggy batter forms with cabbage evenly distributed.
8. Heat a non-stick skillet over medium heat and add 1 tablespoon of vegetable oil.
9. Scoop ¼ cup of batter onto the hot skillet and flatten into a 4-inch circle.
10. Cook for 3-4 minutes until edges appear dry and bottom is golden brown.
11. Flip pancake carefully using a spatula and cook another 3-4 minutes.
12. Transfer cooked pancake to a wire rack to maintain crispness rather than stacking them.
13. Repeat with remaining batter, adding remaining 1 tablespoon of oil as needed.
14. Serve immediately while hot and crispy. Perfectly crisp edges give way to tender cabbage centers with subtle savory notes. Drizzle with soy sauce or serve alongside a spicy dipping sauce for extra dimension.
Steamed Cabbage Rolls with Minced Pork
Might sound humble, but steamed cabbage rolls with minced pork deliver serious comfort. These parcels wrap savory filling in tender leaves for a satisfying meal. Perfect for weeknights when you want something wholesome without the fuss.
Ingredients
Cabbage – 1 large head
Ground pork – 1 lb
Cooked rice – 1 cup
Garlic – 2 cloves, minced
Soy sauce – 2 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Bring a large pot of water to a rolling boil.
2. Submerge the whole cabbage head in boiling water for 3 minutes to soften leaves.
3. Carefully peel off 12 large outer leaves, trimming thick ribs flat with a knife.
4. In a bowl, combine ground pork, cooked rice, minced garlic, soy sauce, salt, and black pepper.
5. Place 2 tablespoons of filling in the center of each cabbage leaf.
6. Fold sides of leaf over filling, then roll tightly from stem end to tip.
7. Arrange rolls seam-side down in a single layer in a steamer basket.
8. Steam over boiling water for 25 minutes until pork is fully cooked at 165°F.
9. Remove rolls carefully with tongs to prevent tearing.
10. Let rest for 5 minutes before serving to allow filling to set.
Place these rolls seam-side down while steaming to prevent them from unraveling during cooking. Serve hot with extra soy sauce for dipping if desired. Perfect for meal prep—they reheat beautifully in the microwave or steamer.
Sweet and Sour Chinese Cabbage Salad
Unexpectedly simple yet packed with flavor, this sweet and sour cabbage salad comes together in minutes. Using just a handful of ingredients, it delivers a perfect balance of tangy and sweet. You’ll be amazed at how such basic components create such vibrant results.
Ingredients
– Chinese cabbage – 1 head
– Rice vinegar – ½ cup
– Sugar – ¼ cup
– Soy sauce – 2 tbsp
– Vegetable oil – 1 tbsp
– Sesame seeds – 1 tbsp
Instructions
1. Remove any wilted outer leaves from the Chinese cabbage head.
2. Slice the cabbage into thin strips approximately ¼-inch wide.
3. Place the sliced cabbage in a large mixing bowl.
4. Combine rice vinegar, sugar, soy sauce, and vegetable oil in a small saucepan.
5. Heat the dressing mixture over medium heat until it reaches 180°F, stirring constantly.
6. Pour the hot dressing directly over the sliced cabbage in the bowl.
7. Toss the cabbage and dressing together thoroughly for 30 seconds.
8. Let the salad sit undisturbed for 10 minutes to allow the cabbage to slightly wilt.
9. Toast sesame seeds in a dry skillet over medium heat for 2 minutes until golden brown.
10. Sprinkle the toasted sesame seeds over the dressed cabbage.
11. Toss the salad one final time to distribute the sesame seeds evenly.
12. Serve immediately or refrigerate for up to 2 hours before serving. Keep the cabbage crisp by not overdressing—it should glisten but not swim in liquid. Toasting the sesame seeds unlocks their nutty flavor, enhancing the overall taste. For best texture, slice the cabbage uniformly to ensure even dressing absorption. Knife-sharp crunch meets the perfect sweet-tangy balance in every bite. The cabbage maintains its structural integrity while absorbing the vibrant dressing. Try serving it alongside grilled chicken or as a topping for fish tacos to add refreshing contrast.
Cantonese Wok-Fried Cabbage with Dried Shrimp
Zesty yet simple, this Cantonese cabbage dish delivers big flavor with minimal effort. Wok-frying creates smoky depth while dried shrimp adds savory complexity. Perfect for busy weeknights when you want something satisfying but don’t want to fuss.
Ingredients
– Green cabbage – 1 small head
– Dried shrimp – ¼ cup
– Garlic – 3 cloves
– Vegetable oil – 2 tbsp
– Soy sauce – 1 tbsp
– Sugar – 1 tsp
– White pepper – ¼ tsp
Instructions
1. Soak dried shrimp in warm water for 15 minutes until softened, then drain thoroughly.
2. Core the cabbage and slice into 1-inch wide strips.
3. Mince garlic cloves finely.
4. Heat vegetable oil in a wok over high heat until shimmering, about 1 minute.
5. Add minced garlic and stir-fry for 30 seconds until fragrant but not browned.
6. Add drained shrimp and stir-fry for 1 minute until they release their aroma.
7. Add cabbage strips and stir-fry constantly for 3 minutes until edges begin to wilt.
8. Pour soy sauce around the edges of the wok so it sizzles and coats the cabbage evenly.
9. Sprinkle sugar and white pepper over the cabbage while continuing to stir-fry.
10. Cook for another 2 minutes until cabbage is tender-crisp with some browned spots.
11. Remove from heat immediately to prevent overcooking.
Ultimate wok hei gives this cabbage incredible smoky flavor that contrasts beautifully with the sweet, briny shrimp. The texture stays satisfyingly crisp-tender, making it excellent alongside steamed rice or tucked into lettuce cups for a low-carb option. Leftovers surprisingly improve overnight as flavors meld together.
Chinese Cabbage and Tofu Stir-Fry
Humble ingredients transform into a satisfying meal in minutes. This Chinese cabbage and tofu stir-fry delivers crisp texture with minimal effort. Keep your wok hot and ingredients prepped for best results.
Ingredients
– Firm tofu – 14 oz
– Chinese cabbage – 1 head
– Vegetable oil – 2 tbsp
– Soy sauce – 3 tbsp
– Garlic – 3 cloves
– Ginger – 1 inch piece
– Red pepper flakes – ½ tsp
Instructions
1. Press tofu between paper towels with a heavy pan for 15 minutes to remove excess water.
2. Cut pressed tofu into 1-inch cubes.
3. Heat vegetable oil in a wok over high heat until shimmering, about 375°F.
4. Add tofu cubes and cook until golden brown on all sides, 6-8 minutes total.
5. Remove tofu and set aside, keeping oil in wok.
6. Mince garlic and ginger finely.
7. Add minced garlic and ginger to hot wok, stir for 30 seconds until fragrant.
8. Chop Chinese cabbage into 2-inch pieces.
9. Add cabbage to wok and stir-fry for 3 minutes until edges begin to wilt.
10. Return tofu to wok with cabbage.
11. Add soy sauce and red pepper flakes.
12. Stir-fry everything together for 2 more minutes until sauce coats all ingredients.
13. Remove from heat immediately. Never let tofu sit in hot wok after cooking to prevent toughness.
Now you have a complete stir-fry with contrasting textures and savory depth. The cabbage stays crisp while tofu absorbs the garlic-ginger sauce beautifully. Serve over rice or noodles for a complete meal, or enjoy as a light main dish with extra chili flakes for heat.
Pickled Chinese Cabbage with Chili
Pickling transforms ordinary cabbage into a crunchy, spicy condiment that elevates any meal. Perfect for adding zing to sandwiches or serving alongside rich meats, this quick pickle requires minimal effort for maximum flavor payoff.
Ingredients
– Chinese cabbage – 1 head
– White vinegar – 1 cup
– Water – 1 cup
– Sugar – ¼ cup
– Salt – 2 tbsp
– Red chili flakes – 1 tbsp
Instructions
1. Cut the Chinese cabbage into 1-inch wide strips.
2. Place cabbage strips in a large bowl and sprinkle with salt.
3. Massage salt into cabbage with your hands for 2 minutes until slightly wilted.
4. Let cabbage sit at room temperature for 30 minutes to draw out moisture.
5. Rinse cabbage thoroughly under cold water to remove excess salt.
6. Squeeze cabbage firmly with your hands to remove all liquid.
7. Combine white vinegar, water, and sugar in a saucepan.
8. Heat mixture over medium heat until sugar completely dissolves, about 3 minutes.
9. Remove vinegar mixture from heat and stir in red chili flakes.
10. Pack drained cabbage tightly into a clean 1-quart glass jar.
11. Pour warm vinegar mixture over cabbage until completely submerged.
12. Tap jar gently on counter to release any air bubbles.
13. Seal jar with lid and let cool to room temperature for 1 hour.
14. Refrigerate jar for at least 24 hours before serving.
You’ll notice the cabbage maintains a satisfying crunch while absorbing the spicy vinegar brine. Try it piled high on pulled pork sandwiches or as a bright counterpoint to fatty dishes like ribs.
Chinese Cabbage and Glass Noodle Salad
Vividly crisp and refreshing, this Chinese cabbage and glass noodle salad comes together in minutes. Versatile enough for weeknight dinners or potluck gatherings, it delivers satisfying texture with minimal effort. You’ll appreciate how the ingredients balance each other perfectly.
Ingredients
Chinese cabbage – ½ head
Glass noodles – 4 oz
Rice vinegar – 3 tbsp
Soy sauce – 2 tbsp
Sesame oil – 1 tbsp
Sugar – 1 tsp
Garlic – 2 cloves
Green onions – 3
Instructions
1. Bring 4 cups of water to a rolling boil in a medium saucepan.
2. Add glass noodles to the boiling water and cook for exactly 5 minutes.
3. Drain noodles immediately in a colander and rinse with cold water until completely cool.
4. Thinly slice ½ head of Chinese cabbage into ¼-inch strips.
5. Mince 2 cloves of garlic finely.
6. Chop 3 green onions into ¼-inch pieces.
7. Combine 3 tbsp rice vinegar, 2 tbsp soy sauce, 1 tbsp sesame oil, and 1 tsp sugar in a small bowl.
8. Whisk the dressing vigorously until the sugar completely dissolves.
9. Place cooled noodles, sliced cabbage, minced garlic, and chopped green onions in a large mixing bowl.
10. Pour the dressing over the noodle mixture and toss thoroughly with tongs.
11. Let the salad sit at room temperature for 10 minutes to allow flavors to meld.
12. Toss the salad once more before serving to redistribute the dressing.
Fresh and crunchy with a tangy sesame dressing, this salad offers delightful contrast between the crisp cabbage and chewy noodles. For extra texture, top with toasted sesame seeds or crushed peanuts. The flavors develop beautifully if refrigerated for an hour before serving.
Shanghai-Style Braised Cabbage with Bacon
Very few dishes deliver such satisfying umami depth with such humble ingredients. This Shanghai-style cabbage transforms through slow braising into something truly special. The bacon adds smoky richness that permeates every bite.
Ingredients
Bacon – 4 slices
Napa cabbage – 1 head
Chicken broth – 1 cup
Soy sauce – 2 tbsp
Sugar – 1 tsp
Vegetable oil – 1 tbsp
Instructions
1. Cut bacon into ½-inch pieces.
2. Heat vegetable oil in a large Dutch oven over medium heat.
3. Cook bacon until crispy and fat renders, about 6-8 minutes.
4. Remove bacon with a slotted spoon, leaving rendered fat in the pot.
5. Cut napa cabbage into 2-inch pieces, separating white and green parts.
6. Add white cabbage parts to the hot bacon fat.
7. Sauté until slightly softened, about 3 minutes.
8. Add green cabbage parts and continue cooking for 2 more minutes.
9. Pour in chicken broth and soy sauce.
10. Stir in sugar until dissolved.
11. Return cooked bacon to the pot.
12. Bring to a simmer, then reduce heat to low.
13. Cover and braise for 25 minutes, stirring once halfway through.
14. Remove lid and cook uncovered for 5 minutes to reduce liquid slightly.
15. Check seasoning – the dish should be savory from the soy sauce and bacon.
16. Serve immediately while hot.
Don’t underestimate how the cabbage transforms during braising – it becomes meltingly tender while absorbing all the smoky bacon flavor. The broth reduces to a rich, savory glaze that coats each leaf perfectly. Try serving it over steamed rice to soak up every last drop of the delicious sauce.
Chinese Cabbage and Shrimp Stir-Fry
Very few dishes deliver such satisfying crunch and protein-packed flavor with such minimal effort. This Chinese cabbage and shrimp stir-fry comes together in minutes, making it perfect for busy weeknights when you want something healthy and delicious without the fuss.
Ingredients
Chinese cabbage – 1 head
Raw shrimp – 1 lb
Vegetable oil – 2 tbsp
Soy sauce – 3 tbsp
Garlic – 3 cloves
Ginger – 1 inch piece
Cornstarch – 1 tsp
Salt – ½ tsp
Instructions
1. Pat shrimp completely dry with paper towels to ensure proper searing.
2. Chop Chinese cabbage into 1-inch wide strips, separating thicker stems from leafy parts.
3. Mince garlic cloves until they form fine pieces.
4. Grate ginger using the fine holes of a box grater.
5. Heat vegetable oil in a large wok or skillet over high heat until it shimmers, about 1 minute.
6. Add shrimp in a single layer, cooking for 90 seconds until bottoms turn pink.
7. Flip shrimp and cook for another 90 seconds until fully opaque.
8. Remove shrimp from wok and set aside on a clean plate.
9. Add cabbage stems to the hot wok, stir-frying for 2 minutes until slightly softened.
10. Add cabbage leaves and continue stir-frying for 1 minute until wilted but still crisp.
11. Push cabbage to one side of the wok, creating an empty space.
12. Add minced garlic and grated ginger to the empty space, cooking for 30 seconds until fragrant.
13. Mix cornstarch with 2 tablespoons of water in a small bowl until smooth to prevent lumps.
14. Return shrimp to the wok, tossing with cabbage and aromatics.
15. Pour soy sauce evenly over the mixture, followed by the cornstarch slurry.
16. Sprinkle salt across the stir-fry while tossing continuously.
17. Cook for 1 minute until sauce thickens and coats all ingredients evenly.
18. Remove from heat immediately to prevent overcooking. Marvel at the contrasting textures—crisp cabbage against tender shrimp, all coated in a savory garlic-ginger sauce. Serve it over steamed rice or stuff it into lettuce cups for a low-carb option that highlights the fresh, clean flavors.
Vegan Chinese Cabbage and Carrot Stir-Fry
Packed with crisp vegetables and savory flavors, this vegan stir-fry comes together in minutes. Perfect for busy weeknights when you need something healthy and satisfying without the fuss. The simple ingredients let the natural sweetness of the vegetables shine through.
Ingredients
Chinese cabbage – 1 headCarrots – 2 mediumGarlic – 3 clovesSoy sauce – 3 tbspVegetable oil – 2 tbspSalt – ½ tsp
Instructions
1. Chop Chinese cabbage into 1-inch pieces.2. Peel carrots and slice into thin matchsticks.3. Mince garlic cloves finely.4. Heat vegetable oil in a large wok over medium-high heat until shimmering.5. Add minced garlic and stir for 30 seconds until fragrant but not browned.6. Add carrot matchsticks and stir-fry for 3 minutes until slightly softened.7. Add Chinese cabbage pieces and stir to combine.8. Cook for 5 minutes, stirring constantly, until cabbage is wilted but still crisp.9. Pour soy sauce evenly over the vegetables.10. Sprinkle salt over the mixture.11. Toss everything together and cook for 1 more minute.12. Remove from heat immediately. Keep the vegetables crisp by not overcooking them.13. Transfer to serving plates. Knife-sharp carrots and tender cabbage create a satisfying crunch against the salty soy sauce. Try serving it over brown rice or tossing with noodles for a complete meal that highlights the vegetables’ natural sweetness.
Chinese Cabbage and Egg Drop Soup
Craving something simple yet satisfying? This Chinese cabbage and egg drop soup comes together in minutes with just a few ingredients. Clear, comforting, and perfect for when you need a quick warm-up.
Ingredients
Chinese cabbage – 2 cups, chopped
Eggs – 2
Chicken broth – 4 cups
Soy sauce – 1 tbsp
Cornstarch – 1 tbsp
Water – 2 tbsp
Green onions – 2 tbsp, sliced
Salt – ½ tsp
Instructions
1. Pour 4 cups chicken broth into a medium pot.
2. Bring broth to a boil over high heat.
3. Add 2 cups chopped Chinese cabbage to the boiling broth.
4. Reduce heat to medium and simmer for 5 minutes until cabbage is tender but still crisp.
5. Whisk 1 tbsp cornstarch with 2 tbsp water in a small bowl until smooth.
6. Stir cornstarch slurry into the simmering soup to thicken it slightly.
7. Crack 2 eggs into a separate bowl and beat lightly with a fork.
8. Slowly drizzle beaten eggs into the simmering soup while stirring gently in one direction to create ribbons.
9. Add 1 tbsp soy sauce and ½ tsp salt to the soup.
10. Stir in 2 tbsp sliced green onions.
11. Remove pot from heat immediately after adding green onions.
12. Ladle soup into bowls and serve hot. Velvety egg ribbons float in a light, savory broth with crisp-tender cabbage. The subtle sweetness of the cabbage balances the rich egg flavor beautifully. Try topping with extra green onions or a drizzle of chili oil for extra kick.
Fermented Chinese Cabbage (Homemade Suan Cai)
Tired of store-bought pickles with artificial flavors? This homemade fermented cabbage delivers tangy crunch without preservatives. You just need cabbage, salt, and patience for probiotic-rich results.
Ingredients
Chinese cabbage – 1 large head
Kosher salt – 2 tbsp
Filtered water – 4 cups
Instructions
1. Remove outer leaves from 1 large Chinese cabbage head.
2. Cut cabbage into 2-inch pieces using a sharp knife.
3. Place cabbage pieces in a large glass bowl.
4. Sprinkle 2 tbsp kosher salt evenly over cabbage.
5. Massage salt into cabbage with clean hands for 3 minutes until slightly wilted.
6. Pack cabbage tightly into a clean 1-quart glass jar, leaving 2 inches headspace.
7. Pour 4 cups filtered water over cabbage until completely submerged.
8. Place a fermentation weight on top to keep cabbage underwater.
9. Cover jar with a clean cloth secured with a rubber band.
10. Store jar at 68-72°F for 7 days, checking daily for bubbles.
11. Skim off any white foam that forms on the surface using a spoon.
12. Taste cabbage after 7 days—it should be tangy with crisp texture.
13. Transfer fermented cabbage to an airtight container and refrigerate.
Fermented cabbage develops complex umami flavors and satisfying crunch. Serve it alongside rice bowls, stir-fries, or as a tangy topping for grilled meats.
Chinese Cabbage and Chicken Hot Pot
Ready for a cozy meal? This Chinese cabbage and chicken hot pot comes together fast. Rich broth, tender chicken, and crisp cabbage make it perfect for chilly nights.
Ingredients
Chicken thighs – 1 lb
Chinese cabbage – 1 head
Chicken broth – 4 cups
Soy sauce – 2 tbsp
Ginger – 1 inch piece
Garlic – 3 cloves
Green onions – 4 stalks
Sesame oil – 1 tbsp
Instructions
1. Slice chicken thighs into 1-inch pieces.
2. Chop Chinese cabbage into 2-inch chunks.
3. Mince ginger and garlic.
4. Slice green onions, separating white and green parts.
5. Heat a large pot over medium-high heat.
6. Add sesame oil and heat for 30 seconds.
7. Add chicken pieces and cook for 5 minutes until lightly browned.
8. Add white parts of green onions, ginger, and garlic.
9. Cook for 1 minute until fragrant.
10. Pour in chicken broth and soy sauce.
11. Bring to a boil, then reduce heat to low.
12. Simmer covered for 15 minutes.
13. Add Chinese cabbage to the pot.
14. Simmer uncovered for 5 minutes until cabbage is tender but still crisp.
15. Stir in green parts of green onions.
16. Remove from heat and serve immediately. Just ladle this hot pot into bowls—the broth stays savory, the chicken stays juicy, and the cabbage adds fresh crunch. Try serving it over steamed rice or with a side of chili oil for extra heat.
Summary
Cabbage lovers, rejoice! These 18 Chinese-style recipes prove this humble veggie can be the star of your kitchen. From stir-fries to comforting soups, there’s something for every craving. We’d love to hear which dish becomes your new favorite—drop us a comment below and share your culinary creations on Pinterest!
