Get dinner on the table in just 20 minutes with this pork and cabbage skillet. With an Asian-inspired stir-fry sauce and simple, gluten-free ingredients, it’s a fast weeknight favorite.
I aim to eat seasonally whenever possible—choosing produce grown nearby feels better and often tastes fresher. In rural central New York in December, farmers’ markets offer a more limited selection, so I lean into what’s available.
This pork and cabbage stir-fry celebrates winter staples like cabbage and mushrooms. Ground pork, shredded cabbage (red or green) and sliced mushrooms come together quickly in a single skillet and are coated in a creamy, savory Asian-inspired sauce.
It’s one of those recipes that tastes like takeout but is healthier and ready in under 20 minutes. The sauce is the star, so feel free to tweak it to suit your heat and flavor preferences.
PORK AND CABBAGE STIR-FRY INGREDIENTS
For the stir-fry:
- extra virgin olive oil
- ground pork
- yellow onion
- cabbage (red or green)
- white button or cremini mushrooms
- fresh cilantro for garnish
For the stir-fry sauce:
- tamari or coconut aminos (gluten-free alternatives to soy sauce)
- creamy almond butter (or another nut butter)
- rice vinegar
- toasted sesame oil
- sriracha (adjust to taste)
- minced garlic
- minced fresh ginger or ginger paste
The sauce brings the dish to life. Use more sriracha for extra heat or substitute peanut butter for a satay-like flavor. The sauce pairs well with other ground-meat stir-fries, so you can reuse it in many recipes.
HOW TO MAKE THIS PORK AND CABBAGE RECIPE
Whisk all the sauce ingredients together in a small bowl and set aside.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until it begins to soften, about 2 minutes.
Add the ground pork and cook until browned, breaking it up with a spatula (about 4–5 minutes).
When the pork is nearly cooked through, add the mushrooms and shredded cabbage. Toss to combine and cook until the mushrooms release their liquid and the cabbage softens, about 5–7 minutes.
Pour the sauce into the skillet and stir until everything is well coated. Season to taste with salt and pepper, then remove from heat.
Garnish with freshly chopped cilantro and serve immediately.
RECIPE TIPS & SUGGESTIONS
- You can swap the pork for ground beef, turkey, chicken, or bison. Fattier grinds (pork or beef) yield more flavor, but any ground meat works.
- Use green or red cabbage and adjust cooking time to your preference. Five to seven minutes yields slightly wilted cabbage. Cook longer if you prefer it very tender; green cabbage usually softens faster than red.
- Double the recipe to make leftovers or for meal prep. The sauce stores well in the refrigerator or freezer.
- Serve the skillet as-is for a lower-carb meal, or serve over rice, cauliflower rice, or noodles for a heartier option.
USING A DIFFERENT CUT OF PORK
Ground pork adds flavor from its natural fat, but you can use thinly sliced pork loin or boneless pork chops for a leaner version. Slice the pork very thin so it stays tender during a quick cook in the skillet.
This recipe turns simple, everyday ingredients into a satisfying dish that tastes like takeout—without the fuss. It’s quick, healthy, and perfect for busy weeknights. Try it and it may become a repeat in your meal rotation.
MORE ONE-SKILLET MEALS TO TRY:
Ground Beef Sweet Potato Skillet
Chicken Artichoke Olive Skillet
Baked Cauliflower Gnocchi
Creamy Skillet Turmeric Chicken with Chickpeas
Garlic Chicken Bites
Pork and Cabbage Stir Fry
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, chopped
- 1 pound ground pork
- 6 cups thinly sliced or shredded cabbage (red or green)
- 2 cups sliced white button or cremini mushrooms
- salt & pepper to taste
- fresh cilantro for garnish
For the stir-fry sauce
- 3 tablespoons tamari or coconut aminos
- 2 tablespoons creamy almond butter (or other nut butter)
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon sriracha
- 1 teaspoon minced garlic
- 1 teaspoon minced fresh ginger or ginger paste
Instructions
- Whisk the sauce ingredients together in a small bowl and set aside.
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and cook about 2 minutes until starting to soften.
- Add the ground pork and cook until browned, breaking it up as it cooks, about 4–5 minutes.
- Add the mushrooms and cabbage, toss to combine, and cook 5–7 minutes until the mushrooms release their liquid and the cabbage softens.
- Pour the sauce into the skillet and stir to coat everything evenly.
- Turn off the heat, season with salt and pepper to taste, garnish with cilantro, and serve.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.