Pin it My coworker Sarah brought this to a potluck last spring, and I watched everyone gravitationally pull toward her container like it was the only dish on the table. When I finally tasted it, I understood the magnetism immediately—all the satisfying crunch and savory depth of an egg roll, but without the wrapper mess or the oil splatter that usually sends me running. She whispered her secret was cooking it in a wok, keeping everything moving so the cabbage stayed snappy instead of turning into mush.
I made this for my brother's surprise birthday dinner last month, and his nine-year-old, who typically treats vegetables like they're toxic, actually asked for seconds. He was too busy scooping sesame seeds off the top to notice he was eating cabbage, which felt like winning some kind of parenting lottery even though he's not technically my kid.
Ingredients
- Ground pork, chicken, or turkey (1 lb): The protein backbone that makes this filling enough for dinner—pork stays juicier, but chicken stretches your budget if that's what matters this week.
- Cabbage slaw mix (4 cups): Pre-shredded saves you a knife's worth of work, and the carrot bits add natural sweetness that balances the salty-savory sauce.
- Onion (1 small), garlic (3 cloves), ginger (1-inch piece): This trio is non-negotiable—the ginger especially transforms this from standard stir-fry into something that smells like takeout you actually want to recreate.
- Green onions (2, sliced): These go in at the end as garnish, and their fresh bite cuts through the richness in a way that feels intentional rather than afterthought.
- Soy sauce (3 tbsp): Use tamari or coconut aminos if gluten is your concern, but don't skip the umami depth this brings—it's the reason people keep coming back for bites.
- Rice vinegar (1 tbsp): A small amount that keeps everything from tasting one-dimensional, adding brightness without making it taste sour.
- Toasted sesame oil (1 tbsp): The nutty flavor lives here—this is your secret weapon ingredient that makes people ask what you put in this.
- Sriracha (1 tsp, optional): Leave it out if you're cooking for heat-sensitive folks, or double it if you like your food with a little attitude.
- Sesame seeds, extra green onions, chili flakes: The scattered toppings that make your bowl look intentional and taste like each bite might be slightly different from the last.
Instructions
- Brown your meat with intention:
- Heat your skillet or wok over medium-high until it's properly hot—you want that meat to sizzle when it hits the pan, not steam softly. Break it into smaller pieces as it cooks, and don't just stir it constantly; let it sit for a minute so the edges caramelize and develop flavor before you move it around again.
- Build your flavor foundation:
- Once the meat is cooked through, add your onion, garlic, and ginger. The kitchen will smell like a ginger jar cracked open, which is your signal you're doing this right—sauté until the onion softens and everything becomes fragrant, about two to three minutes.
- Let the cabbage wilt just enough:
- Dump in your slaw mix and keep stirring, because you want to soften it without turning it into submission. Four to five minutes is usually the sweet spot where it's tender but still has some structural integrity when you bite into it.
- Marry everything with sauce:
- In a small bowl, whisk your soy sauce, rice vinegar, sesame oil, and sriracha together—this takes thirty seconds and ensures the flavors distribute evenly instead of pooling at the bottom. Pour it into the pan and toss everything to coat, letting it cook one more minute so the sauce clings to every strand of cabbage.
- Finish with the details that matter:
- Pull the pan off heat and scatter your green onions, sesame seeds, and whatever else feels right across the top. Serve immediately while everything is still warm and the cabbage has that slight contrast between soft and snappy.
Pin it There's something oddly satisfying about this meal, the way it transforms into something that feels elegant enough to serve people but casual enough that you can eat it standing at the counter on a Wednesday. My partner now asks for this more often than any recipe I've spent three hours on, which tells me something honest about what actually matters in cooking.
Meal Prep Gold
This genuinely improves in containers overnight—the cabbage softens just slightly more, and the flavors deepen together in a way that tastes intentional rather than like leftovers. I've made double batches on Sunday and portioned them into four containers that taste just as good on Thursday as they did that first night.
Flexibility Built In
Swap the meat for crumbled tofu if you're feeding vegetarians, or top with a fried egg if you want to add protein without changing the recipe foundation. Rice or cauliflower rice underneath makes it feel more substantial, but honestly, it stands completely on its own as a full meal.
When Heat Matters
The sriracha is optional, but it exists for a reason—that slight burn in the back of your throat makes everything taste sharper and more alive. You can always add more after plating if you're cooking for people with different heat tolerances, which is the adult move.
- Start with half the sriracha and adjust upward if your crowd wants more bite.
- Fresh chili flakes on top give you individual control over heat without changing the sauce itself.
- The sesame oil carries enough warmth on its own if you skip the sriracha entirely.
Pin it This recipe proves that sometimes the meals we crave most are the ones that ask the least of us, and maybe that's the real kitchen lesson. Make it tonight, make it often, and watch it become the thing people actually request instead of politely eat.
Recipe FAQs
- → Can I use different ground meat?
Ground pork works best for authentic flavor, but ground chicken, turkey, or beef all substitute well. For a vegetarian option, crumbled tofu or tempeh absorbs the savory sauce beautifully while maintaining texture.
- → Is this dish gluten-free?
Simply replace regular soy sauce with tamari or coconut aminos to make this completely gluten-free. The cabbage slaw and other ingredients naturally contain no gluten, so it's an easy adjustment.
- → How long do leftovers keep?
Store in airtight containers in the refrigerator for up to 4 days. The flavors actually meld and improve overnight. Reheat in the microwave or a quick skillet toss, adding a splash of water if needed to refresh the cabbage.
- → Can I make this spicier?
Add extra sriracha, chili flakes, or fresh sliced chilies during cooking. The heat level is completely customizable—start with one teaspoon sriracha and adjust to your preference. You can also serve with chili oil on the side.
- → What should I serve with this?
Enjoy on its own for a low-carb meal, or serve over steamed jasmine rice, cauliflower rice, or noodles for added heartiness. A simple cucumber salad with rice vinegar makes a refreshing side dish that complements the rich flavors.