15-minute Stir-fried Cabbage with Tomato
This stir-fried cabbage with tomato is a super quick, easy and delicious vegetable side dish for dinner, taking just about 15 minutes from start to finish. You only need a handful of simple ingredients to put it together. The recipe is naturally vegetarian and vegan.
An Unexpectedly Flavorful Vegetable Stir-fry
This stir-fried cabbage is a healthy vegetable dish we grew up with in Northern Vietnam, known as “bแบฏp cแบฃi xร o cร chua.” Thinly sliced or shredded cabbage is stir-fried with tomato to highlight its sweetness combined with the tangy, juicy bursts from the tomatoes. If you’ve never tried the combination of cabbage and tomato before, you may be pleasantly surprised by the flavors of this dish. It is an excellent way to use up extra cabbage and tomatoes.
The must-have ingredients of the recipe are simply cabbage, tomato, salt and pepper. I use green pointed cabbage and I think you can use Savoy cabbage too. Beyond these main ingredients, feel free to add more aromatics and seasonings to your liking, such as shallot, garlic or soy sauce. I will have recommendations in the recipe.
This cabbage stir-fry is super quick to cook although the exact cooking time may depend on the types of cabbage you use, how thinly it is sliced and your desired texture. I prefer to cook it past the just cooked-through stage so that the cabbage soaks up the flavors from tomato while still retaining a bit of crispness. The dish is slightly saucy, not a dry vegetable stir-fry.
Make It A Meal
We like to serve this stir-fried cabbage with rice and one or two more savory dishes. It’s best not to pair this dish with another tomato based savory dish. I think it can be enjoyed with either Asian or Western dishes. Here are some Vietnamese suggestions:
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Stir-fried Cabbage with Tomato
Ingredients
- cooking oil
- 1 tablespoon minced shallot (or garlic)
- 2 medium tomatoes, cut into wedges (or 3 small tomatoes, about 8 oz)
- 2 scallion stalks, cut into 2-inch long pieces, white and green parts separated (optional)
- 10.5 – 12 oz thinly sliced or shredded green cabbage (about 6 cups)
- ยฝ teaspoon salt (to taste)
- ยผ cup water
- ยฝ teaspoon soy sauce (optional, to taste)
- black pepper
Instructions
- Place a sautรฉ pan over medium heat and once the pan it hot, add some cooking oil to lightly coat the bottom. Add the minced shallot (or garlic) and sautรฉ briefly until fragrant.
- Add the tomato wedges and the white parts of scallions to the pan. Stir and cook for a couple of minutes or until the tomatoes start to soften and release juice.
- Add the cabbage and the salt, give everything in the pan a stir thoroughly. Add the water, then cover the pan and cook for about 3 minutes or until the cabbage becomes tender yet still slightly crisp.
- Stir in the soy sauce if using. Taste and adjust the seasonings to your liking and adjust cooking time to your desired texture.
- Finally, add the green parts of scallions and toss well. Sprinkle with plenty of black pepper and serve right away.
Notes
Nutrition
