Add Just One Extra Step to Make Your Stir-Fried Cabbage Crisp, Sweet, and Less Watery

Cabbage is a highly nutritious vegetable packed with protein, vitamins, minerals, and dietary fiber. Eating cabbage regularly can help support digestion, soothe stomach ulcers, promote wound healing, and contribute to healthier, more youthful-looking skin thanks to its antioxidant properties. With its low calorie and low fat content but high fiber levels, cabbage is also a popular choice for people aiming to lose weight or maintain a balanced diet.

Cabbage can be prepared in many ways, such as boiling, making soup, pickling, or fermenting. However, stir-fried cabbage remains one of the most common and beloved cooking methods because it is quick, flavorful, and pairs well with many dishes. That said, many home cooks struggle with stir-fried cabbage turning watery, soft, and bland. According to experienced chefs, the secret to keeping stir-fried cabbage vibrant green, crisp, and delicious lies in one simple but crucial preparation step before adding it to the pan.

Ingredients

• 1 small head of cabbage

• 3 cloves of garlic

• 4 dried chilies (optional, omit if you prefer no heat)

• 2 tablespoons soy sauce

• A small amount of white vinegar and white sugar

• Salt, pepper, and cooking oil to taste
  
  

Preparation

Preparing the Cabbage

• Separate the cabbage into individual leaves, remove the tough core, and tear the leaves by hand into bite-sized pieces. Tearing rather than cutting helps preserve the cabbage’s natural flavor and texture.

• Place the cabbage in a bowl of water with 1 tablespoon of salt. Rinse thoroughly to remove dirt, then wash again several times with clean water and drain well.
  
  

Preparing the Seasonings

• Cut the dried chilies into small pieces and slice the garlic thinly.

• Make the sauce by mixing 2 tablespoons of soy sauce, 1 tablespoon of salt, a little white vinegar, and white sugar. Stir well until fully dissolved.

Blanching the Cabbage (The Key Step)

• Bring a pot of water to a rolling boil, then add a pinch of salt and a little cooking oil.

• Quickly blanch the cabbage for about 20 seconds, then remove and drain thoroughly.

• This blanching step helps the cabbage maintain its bright green color, stay crisp, and significantly reduces the amount of water released during stir-frying.

Stir-Frying the Cabbage

• Heat a wok or pan with a suitable amount of cooking oil. Add pepper and gently heat over low flame until fragrant.

• Add the garlic and dried chilies, stirring until aromatic.

• Increase the heat to high, add the blanched cabbage, and stir-fry quickly, tossing continuously so the cabbage absorbs the flavors evenly.

• Pour in the prepared sauce and continue stir-frying just until the cabbage is tender yet crisp and well coated with seasoning.

Final Result

The finished stir-fried cabbage boasts a beautiful jade-green color, with no excess liquid. It is fresh, crunchy, slightly sweet, and perfectly tender. With just a few simple steps—and especially the quick blanching technique—this humble vegetable dish becomes remarkably flavorful, sometimes even more satisfying than meat dishes for vegetable lovers.

Tips for Perfect Stir-Fried Cabbage

• Hand-tearing the cabbage helps retain its natural taste, though using a knife is still acceptable if preferred.

• Always blanch the cabbage for about 20 seconds before stir-frying to keep it crisp and vibrant.

• Stir-fry quickly over high heat and cook only until just done to preserve freshness and nutrients.
  
  

Enjoy your crisp, green, nutritious, and irresistibly delicious stir-fried cabbage. Happy cooking!