Red Cabbage Stir Fry with Butternut Squash

Name: Red Cabbage Stir Fry with Butternut Squash and Garlic (recipe card)
Prep time: 55 min
Cook time: 15 min
Ingredients: 3 cup chopped red cabbage; 2 cup frozen butternut squash cubes thawed; 2 tbsp cold or expeller pressed extra virgin olive oil; 1 medium white onion peeled and diced; 1 tsp dried basil; 1 tsp fresh parsley; 3 cloves garlic peeled and crushed

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Savor a vibrant Red Cabbage Stir Fry with butternut squash, garlic, and herbs. Easy, nutrient-dense, and bursting with flavors.

Red cabbage stir fry main photo. It shows a close up of a pan with the finished red cabbage and butternut squash stir fry on the stove top. Below in the left lower corner it reads “Red Cabbage Stir Fry.” | red cabbage stir fry | The Radiant Root

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Forget the stereotype of bland cabbage! On the surface, cabbage might not be one of the most appealing foods, but add the right spices and you have a flavorful dish that will make you love this veggie.

While most of the recipes for red cabbage include cold renditions of this veggie in salads, coleslaws, and kimchis, you may be missing out on a whole new way to enjoy cabbage if you never cooked it before.

One great way to do that is to make a cabbage stir fry. For me, this is the best way to cook cabbage.

Why? Because the stove top brings out some great flavors. What you get is a carmelized tender-crisp cabbage with earthly sweet butternut squash, and an aromatic blend of garlic, parsley, and basil for a culmination of savory sweet in every bite.

If you’re unsure of what to do with red cabbage this recipe is for you!

Read on to get the step-by-step instructions on how to stir-fry cabbage for a tasty recipe that will keep you warm during these winter months!

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Why you’ll love this stir-fried cabbage recipe

Cabbage is one of my favorite veggies to cook and this mix of ingredients provides numerous reasons to love it, including:

Colorful appeal: The vibrant hues of red cabbage and orange butternut squash create a visual feast that will have you salivating at first sight.

Flavorful: The mix of red cabbage, butternut squash, and seasonings creates a delicious sweet, and savory taste that is comforting and satisfying.

Nutrient-dense: All the ingredients in this recipe offer a dose of vitamins, minerals, and antioxidants.

Easy to prepare: With just a little prep and cooking this is quite a simple red cabbage recipe for anyone to master.

Versatile: This recipe is perfect for different meals. Enjoy this as a dinner side or add some protein and make it a full meal.

Tasty texture: The yummy dual texture of this stir-fried cabbage offers crunch cabbage with a soft and tender butternut squash.

Accommodates special diets: In need of some vegetarian or vegan red cabbage recipes? Then this is the perfect treat for you thanks to it being naturally free of animal products.

Thanks to all these attributes this recipe will be something you love thanks to its burst of color, flavor, texture, nutrition, easy preparation, versatility, and catering to special diets.

What is cabbage?

Cabbage is a cruciferous vegetable belonging to the Brassicaceae family. Cabbage is a hearty vegetable that withstands cold temperatures making it a great ingredient for winter dishes.

Types of cabbage

Different kinds of cabbage are categorized by their color, taste, and appearance. The most common varieties of cabbage include the following:

Bok Choy
Conehead or pointed cabbage (green or red)
Napa/Chinese cabbage
Round drumhead cabbage (green or red)
Savoy cabbage

Bok Choy: Not a true cabbage but is associated with the cabbage family. It has dark green leaves and crunchy white stems.

Conehead or pointed cabbage: Conehead cabbage has a pointed head shaped like a cone. You can find this type of cabbage in green or red.

Napa or Chinese cabbage: Also known as Chinese cabbage has elongated, crinkle leaves that are pale green with white ribs.

Round drumhead cabbage (green and red): Round cabbage is a cabbage with a tightly packed, round head. There are two types: green and red. Green cabbage has pale green leaves and red cabbage has leaves that are a deep red or purplish color.

This is the most common type of cabbage and what is used in this recipe.

Savoy cabbage: Savoy cabbage is flat cabbage. This means it is not as round as other cabbages. It is also softer in texture and has crinkled and wrinkled leaves. The color ranges from light green to dark green and sometimes a yellowish tint.

What does cabbage taste like

Cabbage flavors vary. Bok choy is mildly peppery and crunchy, conehead green cabbage is sweet with a hint of pepper, Napa cabbage is mild, and green drumhead cabbage is subtly sweet.

In this recipe, red drumhead cabbage is used, offering a taste similar to green cabbage but with a deeper, earthy undertone. During the winter months, red cabbage is sweeter in flavor than in warmer months.

Cooking will also sweeten the taste. As it cooks, the cabbage will soften and the natural sugars will carmelize giving it a sweeter flavor than raw cabbage.

According to the USDA cabbage nutrition facts, 100 grams of raw red cabbage contains the following:

31 calories
1 gram protein
0 grams fat
7 grams carbs
2 grams fiber

Raw red cabbage is a good source of manganese and B6 and a very good source of sulfur, vitamins C and K.

The cabbage nutrition facts also show this food contains traces of the minerals calcium, iron, magnesium, phosphorus, potassium, zinc, copper, and selenium, along with vitamins A, folate, and the B vitamins thiamin, riboflavin, niacin, pantothenic acid, and B6.

Some foods will have differences in nutrient levels when raw versus cooked. However, there were very few differences in red cabbage nutrition facts.

When looking at the raw and cooked nutrition facts of red cabbage there are no differences in vitamins and minerals levels. Additionally, the number of carbs, fat, and protein in cabbage are the same whether it is raw or cooked.

Alternatively, there were differences in cabbage calories, carbs, and fiber when it came to the information on cooked cabbage nutrition.

The red cabbage nutrition facts showed fewer calories (29 vs 31) when cooked. Additionally,

how much fiber in cabbage varies slightly whether the veggie is raw or cooked. When it comes to cabbage, fiber levels are slightly higher when it is cooked (3 grams vs 2 grams).

This shows the nutritional value of cabbage cooked seems to be a better source of fiber

In addition to the cabbage nutrients mentioned above, this veggie also contains the antioxidant compounds polyphenols, carotenoids, and glucosinolates.

The nutrition facts for cabbage show it is a good source of phytochemicals as well as essential vitamins and minerals. So if you’re wondering, “Is cabbage healthy?”

The answer is yes, these nutrients in red cabbage are what help to make cabbage recipes healthy.

Potential health benefits of cabbage

Potential health benefits of red cabbage come from the vitamins, minerals, and antioxidants found in this food. These nutrients are associated with improved hydration, bone, heart, immune, skin, and digestive health.

Some other possible benefits of cabbage consumption include reduced inflammation along with regulating cholesterol, blood pressure, and blood sugar.

Where can I buy red cabbage?

The best thing about this recipe is that the ingredients are pretty easy to find including where to buy cabbage.

Red cabbage can be found in most major grocery and supermarkets. It will be in the produce section. If you want locally grown cabbage you can also check out your local farmer’s market to see if they carry this veggie. It should be available in the fall and winter months when it is in season.

Some specialty and health food stores will have a produce department and carry red cabbage.

If you don’t want to make a trek to the store you can go online and see what retailers carry red cabbage. Ordering from Amazon Fresh*, Whole Foods*, FreshDirect* Instacart*, or your local grocery can save you time and a trip to the store.

*Some of these links are affiliate links, this means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. Learn more in our disclosure statement.

How to pick out red cabbage

In case you never bought cabbage before here are some tips on how to pick a cabbage.

When picking cabbage look at its color, leaves, texture, weight, firmness, and stem.

A fresh cabbage has leaves that are tightly packed and firm. It should have a vibrant deep red or purple color. The cabbage should have crisp leaves and feel heavy for its size. The stem should be firm and white.

You want a head of cabbage that is about 1 pound. This will yield the 3 cups needed for this recipe.

If you want more cabbage left over you can buy a bigger cabbage.

Avoid cabbage that is has a brown or woody stem soft, spongy, wilted, bruised, discolored, moldy, has brown spots, and/or smells odd.

If you have any leftover cabbage you can wrap it up in an air-tight container and keep it in the fridge for up to a week.

How to prepare cabbage

The steps for preparing cabbage for recipes include the following

Remove damaged outer leaves
Wash and dry
Remove the core
Cut the cabbage
Wash and dry the cut cabbage
Eat raw or cook

Remove damaged outer leaves

Detach any damaged or wilted outer leaves and throw them away.

Wash and dry

Rinse the whole cabbage head under cold running water to remove any dirt or debris. Pat it dry with a clean towel.

Remove the core

Using a large chef’s knife cut the cabbage in half so you have two pieces with a flat side. Take one half of the cabbage and place it flat side down on a cutting board with the core facing you.

Make a V-cut around the core so it can easily be removed. Repeat on the other half of the cabbage until the core is completely removed.

Cut the cabbage

Now you can choose how to cut red cabbage depending on what type of dish you’re making. When it comes to how to cut cabbage for stir fry, you want to chop it into small bite-sized pieces for even cooking.

Using the chef’s knife take one-half of the cored cabbage and place it flat-side down on the cutting board. Make cuts width-wise so you get long thin ribbons of cabbage.

Stack up the cabbage pieces and cut them lengthwise so you get 1-inch chopped pieces of cabbage.

Repeat these steps on the other half of the cabbage so the whole head is cut into pieces.

Wash and dry the cut cabbage

Place the chopped cabbage in a colander* and rinse it with cold running water to remove any remaining dirt or impurities. Pat the cabbage dry with a clean towel or spin dry with a salad spinner* to remove any moisture.

Once prepared add the red cabbage to your recipe.

Ingredients needed to make this Red cabbage stir fry

The following ingredients are needed to make this red cabbage stir-fry recipe:

Red cabbage
Frozen butternut squash cubes thawed
Extra virgin olive oil
White onion
Fresh parsley
Dried basil
Fresh garlic

Red cabbage

The quintessential ingredient of this recipe is the red cabbage. This ingredient not only adds a burst of color but also brings a lot of flavor and nutrition.

The cooked red cabbage has a natural sweetness thanks to the caramelization of the natural sugars found in this veggie. This works well with its slightly peppery flavor and satisfying crunchy texture.

Frozen butternut squash

Another great addition to this recipe is the frozen butternut squash. Frozen butternut squash is easy to prepare and also adds a ton of taste. It amps up this dish’s sweetness while providing a creamy texture.

Aside from enhancing the flavor profile butternut squash increases the nutrient content of this dish with its rich source of essential vitamins and minerals.

Extra virgin olive oil

The addition of extra virgin olive oil (EVOO) not only aids in cooking but also brings a scrumptious taste thanks to its hints of savoriness. Like the other ingredients, EVOO brings heart-healthy fats to this red cabbage fry recipe.

White onion

Onions are a great addition to season a dish. White onions provide a mild, sweet flavor that makes this a sweet yet savory dish. This food is also rich in antioxidant compounds.

Fresh parsley and dried basil

One of my favorite combinations is parsley and basil. These spices add an herbal freshness to the stir fry. Basil’s slightly peppery and sweet flavor complements the red cabbage while parsley adds an earthy undertone. Together they make a well-rounded and aromatic experience.

Fresh garlic

Garlic is a must-have in stir-fry dishes. Its mellow pungent and slightly sweet flavor complements the other ingredients by increasing those savory and sweet elements.

Cooked garlic is not only tasty but also a nutrient-packed herb that will increase the nutrient quality of this dish

Red Cabbage Stir Fry ingredient photo: At the top it reads “The Radiant Root” below is a wooden table with clear glass bowls of various sizes containing the ingredients for this recipe: extra virgin olive oil, parsley, basil, garlic, red cabbage, white onion, and butternut squash. Next to each ingredient reads its name. It also reads “Red Cabbage Stir Fry.” | stir fried purple cabbage | The Radiant Root

How to make red cabbage stir fry (step-by-step instructions)

Here is the step-by-step breakdown of how to make red cabbage stir fry:

1. Thaw the frozen butternut squash for 30 minutes; measure out 2 cups, place in a bowl, and set aside.

2. Prepare the cabbage by removing any damaged outer leaves. Wash and dry the whole head. Place the cabbage on a cutting board then using a sharp knife* cut it in half. Place one half of the cabbage flat side down and make a V-cut around the core to remove it.

Using the same knife make crosswise cuts so you have thinly sliced ribbons of cabbage. Stack the slices and then cut them lengthwise into 1-inch pieces.

Repeat these steps on the other half until all of the cabbage is chopped.

Wash the chopped cabbage in a colander* under cold water, then pat dry with a clean towel or use a salad spinner* to remove moisture.

3. Prep the onion. Slice off the top of the onion leaving the root intact. Cut the onion in half from top to bottom following the natural lines of the onion. Peel off the outer layers and papery skin.

Place one half of the peeled onion flat side down on a cutting board* and make vertical lengthwise cuts into the onion avoiding cutting all the way through. Leave about 1/4 inch uncut near the root to hold the onion together.

Turn the onion and make horizontal crosswise cuts so you have a grid pattern. Then make downward cuts perpendicular to the previous slices until the onion is diced into 1-inch pieces

Repeat on the other onion half until all the onion is diced. Place the onion pieces into a bowl and set aside.

4. Rinse the parsley under cold running water to remove any dirt or debris. Pat the parsley dry or spin it in the salad spinner to remove extra moisture. Remove the parsley leaves from the stems and throw them away.

Stack the leaves, roll them into a bundle, and make crosswise cuts to create finely chopped parsley pieces. Measure out a teaspoon of chopped parsley and set it aside.

5. Remove the skin of the garlic with a garlic peeler. Then use a garlic press to crush the garlic cloves.

6. Measure and set aside 2 tablespoons of olive oil along with 1 teaspoon of dried basil. Then set them aside.

7. In a large skillet over medium heat, cook the onion for 1 minute stirring every 20 seconds.

Red Cabbage Stir Fry recipe instruction photo 1 and 2 of 14 : There are two photos. On the left is a close up of a stir fry pan containing diced onion. It reads “Add the onion to a large fryng pan.” There is a red arrow pointing to a photo of the same pan on the right showing the onion spread out with a hand holding a wooden spatula. It reads “Cook for about 1 minute (stirring every 20 seconds).” | what to cook cabbage with | The Radiant Root

8. Incorporate the garlic into the onion mixture, stirring for about 15 seconds.

Red Cabbage Stir Fry recipe instruction photo 3 and 4 of 14 : There are two photos. On the left is a close up of a stir fry pan containing the white diced onion and garlic. It reads “add crushed garlic.” There is a red arrow pointing to the right photo containing the same pan with a hand on a wooden spatula stirring the onion and garlic mixture. It reads “Stir the garlic into the onion.” | how to cook cabbage on stove | The Radiant Root

9. Mix the chopped cabbage with the onion and garlic, stirring for about 30 seconds.

Red Cabbage Stir Fry recipe instruction photo 5 and 6 of 14 : There are two photos. On the left is a close up of a stir fry pan containing the white diced onion, garlic, and red cabbage. It reads “add chopped red cabbage.” There is a red arrow pointing to the right photo containing the same pan with the cabbage mixed by a wooden spatula. It reads “Stir the chopped cabbage so it mixes into the onion and garlic.” | best way to cook cabbage | The Radiant Root

10. Top with olive oil, parsley, and basil. Stir the ingredients for 45 seconds.

Red Cabbage Stir Fry recipe instruction photo 7 and 8 of 14 : There are two photos. On the left is a close up of a stir fry pan containing the white diced onion, garlic, red cabbage, olive oil, parsley, and basil. It reads “add olive oil, parsley and basil.” There is a red arrow pointing to the right photo containing the same pan with the white diced onion, garlic, red cabbage, olive oil, parsley, and basil mixed by a wooden spatula. It reads “Stir the ingredients together for about 45 seconds.” | stir fry red cabbage | The Radiant Root

11. Add butternut squash, and stir for 30 seconds. Cover and cook for 1 minute and 45 seconds.

Red Cabbage Stir Fry recipe instruction photo 9 and 10 of 14 : There are two photos. On the left is a close up of a stir fry pan containing the white diced onion, garlic, red cabbage, olive oil, parsley, basil, and thawed frozen butternut squash.There is a hand holding a wooden spatula stiring the ingredients together. It reads “stir in butternut squash for about 30 seconds.” There is a red arrow pointng to the right photo containing the same pan covered cooking. It reads “cover and cook for 1 minutes and 45 seconds.” | cabbage stir fry | The Radiant Root

12. Uncover, stir for 35 seconds, cover again, and cook an additional 1 minute and 30 seconds.

Red Cabbage Stir Fry recipe instruction photo 11 and 12 of 14 : There are two photos. On the left is a close up of a stir fry pan containing the white diced onion, garlic, red cabbage, olive oil, parsley, basil, and butternut squash uncovered with a hand holding a wooden spatula stirring the ingredients together. It reads “uncover and stir for 35 seconds.” There is a red arrow pointing to the right photo with the same pan. It is covered and reads “cover again and cook for 1 minute and 30 seconds.” | cabbage stir fry recipe | The Radiant Root

13. Uncover and give one last quick stir.

Red Cabbage Stir Fry recipe instruction photo 13 of 14 : A close up of the pan containing the cooked white diced onion, garlic, red cabbage, olive oil, parsley, basil, and butternut squash on the stove top. There is a hand stirring the ingredients with a wooden spatula. it reads “uncover and give one last quick stir.” | stir-fried cabbage | The Radiant Root

14. Let the stir fry cool for 2 – 3 minutes. Enjoy!

Red Cabbage Stir Fry recipe instruction photo 14 of 14 : A close up of the pan containing the cooked white diced onion, garlic, red cabbage, olive oil, parsley, basil, and butternut squash mixed together finished on a stove top. It reads “cool for 2 to 3 minutes an enjoy!” | best way to cook cabbage | The Radiant Root

Recipe tips and tricks

For a great stir fry with cabbage use these tips:

Start with quality ingredients: Use vibrant, firm red or purple cabbage and a medium-sized white onion with dry, clean layers. Choose a tight bunch of bright green parsley, avoiding wilted or moldy leaves. Select fresh garlic with firm, plump bulbs and a strong aroma. Thaw butternut squash fully for even cooking.

Fully thaw butternut squash: Let the butternut squash fully thaw to ensure even cooking for a desirable texture.

Take care when cutting the ingredients: When cutting the cabbage, onion, and parsley use a sharp knife* for clean cuts. Also, consider using a cut-resistant glove* for extra safety.

Use a rocking motion to get through the cabbage more easily. Use the claw grip, where your non-cutting hand has your thumb and fingers tucked underneath your knuckles. This way if the knife hits your hand it will not cut your fingers.

Red cabbage can also stain so it may be beneficial to wear gloves and use a stain-resistant cutting board*.

Add an acid to keep the cabbage red: A splash of apple cider vinegar or lemon juice will help keep the cabbage red.

Heat the pan before adding ingredients: Make sure the pan is hot before adding ingredients to prevent sticking.

Stir gently and continuously: Be sure to stir the recipe gently continuously for even cooking.

Trap the steam with a cover: Covering the pan traps steam for thorough cooking.

Get a delicious and visually appealing dish with these recipe tips.

Recipe additions/substitutions/variations

Looking for ways to make Red Cabbage Stir Fry all your own? Or maybe you don’t have an ingredient and want to substitute something else? Check out this section for recipe additions, substitutions, and variations.

Additions

Some delicious additions include the following:

Additional veggies: Amp up the color with a serving of broccoli florets, mushrooms, snow peas, leafy greens kale, or spinach.

Increase the texture: Chopped green onions, sliced celery, or shredded carrots to turn it into a cabbage and carrots stir fry.

Add some sweetness: Add some pineapple chunks or a dash of honey or maple syrup or honey for enhanced sweetness.

Increase the heat: Add a teaspoon red pepper flakes or a dash of ginger or cayenne pepper for a zesty kick of spice.

Add some herbs and spices: Cumin, turmeric coriander, paprika, or coriander can be added for additional warmth or slightly sweet undertones.

Brighten with citrus: A squeeze of lemon or lime juice will add some acidity, freshness, and color to the red cabbage.

Seed and nuts: Sprinkle some toasted sesame seeds or roasted cashews or peanuts for an additional nutty crunch.

Make it creamy: Add a tablespoon or two of peanut butter sauce, coconut cream*, milk*, or cashew milk* for a creamy and rich texture.

Give it an Asian flair: Make an Asian stir fry cabbage with the addition of a tablespoon of gluten-free Asian sauces such as low sodium soy sauce, Sesame, Teriyaki, Hoisin sauce, sweet and sour, orange sauce, Honey garlic

Add some tropical tastes: A serving of pineapple or toasted coconut flakes can add some sweet tropical tastes.

Pinch of protein: Add additional protein with beans, legumes, cooked chicken, shrimp, tofu, or crumbled tempeh.

Please note that any additions will not only change the flavor and texture but also the nutritional content of this dish.

Substitutions

Missing an ingredient or can’t find something in the store? Check out these ingredient substitutions.

One substitution that can be made for this stir-fried purple cabbage is the cabbage itself. Instead of red cabbage, you can use green cabbage which has a similar texture and taste.

You can also use napa or Asian cabbage in place of red cabbage. This mild-tasting cabbage has a similar texture making a napa cabbage stir-fry similar to the regular recipe.

In place of frozen butternut squash cubes, you can use frozen sweet potato cubes* or fresh butternut squash*, sweet potato, or pumpkin cubes. Sometimes the store will have these pre-prepped to save you time.

If you use fresh butternut squash, sweet potatoes, or pumpkin cubes you will need to add a step of boiling these veggies in water for about 10 to 20 minutes.

In place of extra virgin olive oil, you can use avocado, coconut, or sesame oil.

If you can’t find a white onion you can use a medium yellow onion or 3 to 4 medium shallots.

Dried parsley can be used in place of fresh. If you don’t have parsley at all you can also use a teaspoon of fresh cilantro.

Instead of dried basil, you can use basil or thyme.

As a replacement for garlic, you can use 3/8 to 3/4 teaspoons of garlic powder. It has a more concentrated flavor so maybe start with less and flavor to your taste preference.

Remember any changes to the recipe will alter the flavor, texture, and nutritional content.

Variations

This section goes over variations for this red cabbage stir fry recipe.

If you’re looking for ways to make red cabbage recipes quickly, one variation that can be implemented is using pre-shredded cabbage*. This will save you the time needed to prep the cabbage.

Just make sure to use it quickly after buying because otherwise, it can brown pretty quickly if not used within a few days.

If you cannot find this in the store you can opt to use kitchen tools like the mandoline slicer or food processor.

The mandoline slicer* is a fast and easy option. Simply set the mandoline to thing shredding setting and carefully push the cabbage half through the blades.

The food processor* is another great tool to save time while prepping the cabbage. Place the shredding attachment on the food processor. Chop the cabbage into small pieces so they can fit in the shoot. Hit the pulse button to get a thinly shredded cabbage. Repeat until all the pieces of cabbage are shredded.

The food processor can also be used to chop the onion. Put in the chopping/dicing blade. Then peel and chop the onion into small pieces so it will fit into the food processor bowl. Pulse until the onion is diced into small pieces.

What to serve with the recipe

If you’re unsure of what to cook cabbage with here are some ideas on what you can pair with this recipe.

When you think stir-fry the first thing that comes to mind is a grain pairing. Some gluten-free grains that you can add to this recipe include brown rice or quinoa.

If you want a non-grain pairing you can opt to use cauliflower rice or veggie noodles like zoodles or sweet potato noodles.

This stir fry also goes great with mixed greens salad, roasted veggies, steamed edamame, and avocado slices

If you are looking for ways to turn this into a cabbage main dish recipe simply add some plant or animal proteins such as

Grilled chicken
Tofu or tempeh crumbles
Cooked shrimp
Hummus

Any additions will alter the flavor, texture, and nutritional content of the original recipe.

How to store cabbage stir-fry leftovers

If you’re wondering, “How long does cabbage last in the fridge?” This section will go over what to do with any leftovers.

Before you put the cabbage dish in the refrigerator you want to make sure it completely cools down to room temperature. This takes about 30 minutes.

Take the stir fry break it up into smaller portions and place them into sealable air-tight containers. Place them in the fridge for up to 3 to 4 days.

While the fridge is the best way to store cabbage stir-fry leftovers you can also freeze this recipe if you want to make it ahead for another day.

Once the stir fry is cooled to room temperature you want to portion it out into individual-sized freezer-safe containers. Put the containers in the freezer for up to 2 to 3 months.

How to reheat stir fry

To reheat any stir fry leftovers start by thawing them in the fridge if frozen. Cabbage stir fry reheating options include stove, oven, microwave, instant pot, or air fryer.

For stovetop reheating place a pan or skillet over low to medium heat. Add a splash of water, vegetable, or chicken broth to prevent the stir fry from drying out. Add the leftover cabbage stir fry to the pan and heat stirring occasionally until warmed through.

If you don’t feel like watching a stove, you can reheat leftovers in the oven. Place the cabbage stir-fry in an oven-safe dish and reheat at 350°F (175°C) for 10-15 minutes, stirring occasionally.

A quick way of reheating leftovers is to put them in the microwave. Place the stir fry into a microwave-safe dish and heat in short increments of 30 seconds until heated through (about 1 to 2 minutes). Stir in between heating intervals.

The instant pot can also be used to reheat this recipe. Add the stir-fry leftovers and 1 to 2 tablespoons water or broth to the instant pot. Use the saute mode for 3 to 5 minutes stirring occasionally until warmed.

You can also air-fry cabbage leftovers. Place the cabbage stir-fry in a single layer in the air fryer basket. Cook for 3 to 4 minutes at 350°F (175°C). Then toss the stir-fry and cook for another 1 to 2 minutes until warm.

No matter the reheating method you choose be sure to monitor the cooking so you don’t overheat your leftovers. Cook until just warmed through.

Also, be sure to give your leftovers a quick stir before eating. This will ensure an even flavor throughout every bite.

Common and FAQs

How to tell if cabbage is bad?

Bad cabbage will be discolored, spotted, moldy, slimy, feel soft, and have a strong sour smell. Wilted leaves and a decayed core are also signs of bad cabbage.

Fresh cabbage is vibrant with firm crisp leaves and a mild scent.

How to cook cabbage on stove top?

Cooking cabbage on the stove top involves four steps, prepare, heat, cook, and season. First, prepare the cabbage by removing damaged leaves, rinsing it, half the cabbage, removing the core, and finally slicing, shredding, or chopping the cabbage.

Next, place a large pan or skillet over medium heat. Add oil and heat and spices such as garlic or onions for extra flavor.

Add the prepared cabbage to the pan. Stir and toss so it’s evenly coated with oil. Cook for 5 to 7 minutes, stirring occasionally until the cabbage is tender but still crunchy.

Season the cabbage with herbs and spices like garlic, parsley, or basil, and cook for another minute or two. Once the cabbage is flavored to your liking let it cool and enjoy!

Can you cook red cabbage the same as green?

No matter the color red and green cabbage are versatile ingredients that can be swapped without major issues. One thing to note is that when cooking red cabbage the antioxidant compounds anthocyanins that are responsible for the red/purple color may turn to a blue hue when exposed to heat and water.

One way to avoid this from happening is to add a splash of vinegar (any type will work) or lemon juice to the cooking red cabbage. This acidic addition will prevent the anthocyanins from releasing their blue color keeping the cabbage red.

How do you cut cabbage for stir fry?

Cutting cabbage for stir fry can be done in various ways. You want to get bite-sized pieces that cook quickly and evenly. To achieve this you want to shred or chop the cabbage. This can be done using a sharp knife, mandoline slicer, or food processor.

With a knife, you want to cut the cabbage in half. Then on one half cut a V around the core to remove it. Repeat on the other half so the core is removed. Lay one cabbage half flat side down and make widthwise cuts across the grain to create long thin ribbons of cabbage. Stack the slices and then cut them crosswise into thin shreds. Repeat on the other half of the cabbage.
With a mandoline slicer, you want to set the mandoline to a thin shredding setting and carefully put the cabbage through.

Shred the cabbage with the food processor by adding the shredding attachment and pulse the cabbage pieces into the shoot until you have your desired consistency. Be careful not to overprocess and turn the cabbage into mush.

Chopped cabbage can be done by hand with a sharp knife. Take the cored cabbage half and place if face down on the cutting board. Cut into it widthwise to make long thin ribbons. Stack the ribbons and cut them lengthwise so they are 1-inch chopped pieces. Repeat on the other half of the cabbage until it is all chopped.

Does red cabbage taste good cooked?

Red cabbage tastes good raw and cooked. It’s crunchy texture and subtle peppery taste becomes tender with a sweet and slightly earthy taste. Thanks to the caramelization of natural sugars, cabbage does not need a lot of seasoning when cooked.

However, if you desire more flavor you can add spices and herbs to amp up the taste.

Should I rinse red cabbage?

It is best to rinse red cabbage before using it. Since it is a root veggie it can have a lot of dirt and debris not only on the outside but on the inside as well. So rinsing it before and after cutting the cabbage is recommended.

Does cabbage have fiber?

Yes, cabbage is a good source of fiber with raw and cooked cabbage containing a total of 2 grams per 100-gram serving. This veggie contains both soluble and insoluble fiber. The insoluble fiber adds bulk to your stools helping to regulate bowel movements. The soluble fiber may increase the amount of beneficial bacteria needed for digestive health.

Equipment Used in this Recipe*

Here is a list of equipment or similar items used to make this red cabbage stir fry recipe.

*Some of these links are affiliate links, which means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. Learn more in our disclosure statement.

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Red cabbage stir fry WP recipe photo shows a close up of a pan with the finished red cabbage and butternut squash stir fry on the stove top. Below in the left lower corner it reads “The Radiant Root.” | how to cook cabbage on stove top | The Radiant Root

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Red Cabbage Stir Fry with Butternut Squash and Garlic (recipe card)

A scrumptious saute of red cabbage, butternut squash, garlic, parsley, and basil.

Course Appetizer, dinner, Side Dish

Cuisine AIP, dairy-free, gluten-free, paleo, vegan, vegetarian, whole30

Keyword 30 minute meal, antioxidants, no added sugar, sugar free, vegan, vegetarian

Prep Time 55

Cook Time 15

Servings 4 cups

Calories* 127kcal

Equipment

Ingredients

3 cup chopped red cabbage
2 cup frozen butternut squash cubes thawed
2 tbsp cold or expeller pressed extra virgin olive oil
1 medium white onion peeled and diced
1 tsp dried basil
1 tsp fresh parsley
3 cloves garlic peeled and crushed

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Instructions

Let the frozen butternut squash thaw for 30 minutes. Measure out 2 cups, place them in a bowl, and set aside.
Prepare cabbage by removing damaged leaves. Wash and dry the whole head. Cut in half and V-cut around the core. Make crosswise cuts for thin ribbons. Stack and cut lengthwise into 1-inch pieces. Repeat on the other half. Wash chopped cabbage in a colander, then pat dry or use a salad spinner to remove moisture.
Prep the onion by slicing off the top, leaving the root intact, and cutting it in half. Peel off the outer layers. Place one half flat side down, make lengthwise cuts without cutting through, leaving 1/4 inch near the root. Turn and make crosswise cuts, then downward cuts to dice into 1-inch pieces. Repeat with the other half. Place diced onion in a bowl and set aside.
Rinse the parsley under cold running water pat dry or use a salad spinner to remove excess moisture. Discard the stems and stack the leaves. Then roll them into a bundle, and finely chop them crosswise. Measure out 1 teaspoon of parsley and place aside.
Peel the garlic cloves and crush them with a garlic press.
Measure out 2 tablespoons of olive oil and 1 teaspoon of dried basil then set aside.
Place a large large skillet over medium heat. Add the onion and cook for about 1 min (stirring every 20 seconds).
Add the garlic and stir it into the onion (about 15 seconds).
Stir in the chopped cabbage and so it mixes with the onion and garlic (about 30 seconds).
Top with olive oil, fresh parsley, and basil; stir the ingredients together for about 45 seconds.
Add the butternut squash and give it a quick stir (about 30 seconds). Then cover the pan and cook for 1 minute and 45 seconds.
Uncover, stir for 35 seconds, cover again, and cook for an additional 1 minute and 30 seconds.
Uncover and give one last quick stir.
Let the stir fry cool for 2 – 3 minutes. Enjoy!

Notes

This section has recipe tips and tricks, additions/substitutions, and variations along with how to store and reheat leftovers

Recipe tips and tricks

For a great stir fry with cabbage:

Start with quality ingredients: vibrant red/purple cabbage, medium white onion, tight bunch of parsley, fresh garlic, and fully thawed butternut squash.

Take care when cutting: Use a sharp knife*, a cut-resistant glove*, and a rocking motion with the claw grip (fingers under knuckles with a thumb inside under your fingers) to avoid injury.

Prevent stains: Wear gloves and use a stain-resistant cutting board* for red cabbage.

Maintain red color: Add a splash of apple cider vinegar or lemon juice.

Ensure a hot pan: Heat it before adding ingredients to prevent sticking.

Keep stirring: Stir gently and continuously for even cooking.

Cover for even cooking: Trap steam with a cover for thorough cooking.

Achieve a delicious and visually appealing dish with these tips.

Additions/substitutions/variations

Looking for ways to personalize this recipe? Perhaps you don’t have or like an ingredient and need a substitute. This section goes over recipe additions, substitutions, and variations.