Cabbage With Mushrooms

Some nights you just want something simple, healthy, and comforting on the table without a lot of effort. This Stir Fry Cabbage with Mushrooms is exactly that, a cozy one-pan vegetarian dinner made with humble ingredients that comes together in about 30 minutes.

If cabbage isn’t usually your go-to vegetable, this recipe might change your mind. When it’s cooked gently in a hot pan, it turns tender, lightly caramelized, and surprisingly flavorful, especially alongside mushrooms, garlic, and warm spices.

Easy Cabbage Stir Fry with Mushrooms

This cabbage and mushroom stir fry is one of those easy dinners that feels both comforting and nourishing. The cabbage softens and picks up a little color, the mushrooms add depth, and everything cooks together in one pan. It works beautifully as a simple vegetarian main or an easy side dish.

Why This Cabbage and Mushroom Stir Fry Works

• It comes together in about 30 minutes
• Made with simple, everyday ingredients
• Completely vegan and vegetarian-friendly
• Works just as well as a main dish or a side
• Budget-friendly and great for easy meal prep

This simple sautéing technique works beautifully with more than just cabbage. It’s an easy way to bring out natural sweetness and depth in vegetables that don’t always shine when they’re simply steamed or boiled.

Cabbage With Mushrooms Recipe

Have you ever opened the fridge, looked at what you have, and still had no idea what to make? That used to be me more often than I’d like to admit. For a long time, cabbage was one of those ingredients I bought with good intentions but never quite knew how to use.

If you’d like to make this dish more filling, it also pairs well with added protein. Chicken, pork, or shrimp can easily turn it into a hearty dinner that even picky eaters tend to enjoy.

How to Make Stir Fry Cabbage with Mushrooms

If you’ve never made fried cabbage with mushrooms before, this is a great place to start. You’ll need just a handful of basic ingredients and one pan, and the process is simple and forgiving.

Cabbage is also a very budget-friendly vegetable that keeps well in the fridge. Stored properly, it can last for two to four weeks, which makes it perfect for easy, last-minute meals.

Instructions (Step-by-Step)

Start by trimming the stem end of the cabbage so it sits flat, then slice it into thin strips. Don’t worry about perfection here, even slices cook more evenly, but rustic works just fine.

Finely chop the onion and carrot and set them aside. These will form the flavorful base of the dish.

Heat the oil in a large skillet over medium heat. Once warm, add the onion and let it cook until soft and fragrant. Stir in the carrot and continue cooking until everything begins to soften and lightly caramelize.

Add the mushrooms to the pan and give them time to cook down. They’ll release their moisture first, then start to brown and deepen in flavor.

Stir in the garlic and let it cook briefly until aromatic. Add the shredded cabbage, cover the pan, and let it steam gently until it begins to soften, about 6 min.

Season with salt, black pepper, and paprika, stirring to coat everything evenly. Finish with the tomato paste and cook a few more minutes, just until the flavors come together.

Sprinkle with parsley and serve hot as a vegetarian main dish or as a side dish for pork chops or roasted chicken.

I hope you enjoy this easy Stir Fry Cabbage with Mushrooms. It’s one of those simple recipes that quietly earns a spot in your regular rotation.

Bon Appetit!

Tips & Variations

• If you want to make it a full meal, try adding chicken, pork, or shrimp. They cook beautifully alongside the vegetables.
• For a subtle Asian-inspired twist, finish with a small splash of soy sauce or a few drops of sesame oil.
• If you like a hint of smokiness, a pinch of smoked paprika or chili flakes goes a long way.
• Olive oil, avocado oil, or even coconut oil all work well, so use what you have on hand.

If you give this Stir Fry Cabbage with Mushrooms a try, I’d love to hear how it turned out for you.

Storage & Reheating

Store any leftovers in an airtight container in the fridge for up to two days. When reheating, a quick warm-up in a skillet works best and helps keep the cabbage tender with a bit of caramelization.

FAQ

Can I use red cabbage?

Yes, red cabbage works well here. Just keep in mind that it will slightly tint the dish as it cooks. The flavor stays very similar, and the cooking time doesn’t really change.

Which mushrooms work best in this recipe?

Cremini or white button mushrooms are great everyday options and work perfectly in this stir fry. If you want a deeper, more savory flavor, shiitake mushrooms are also a nice choice.

How do I keep cabbage from getting soggy?

The key is using a large pan and giving the vegetables enough space. Cook over medium to medium-high heat and stir just enough so the cabbage can soften while still picking up a little color.

Is this recipe vegan and gluten-free?

Yes, this recipe is naturally vegan and gluten-free as written. If you decide to add sauces like soy sauce, just make sure they’re labeled gluten-free.