Let me tell you, this Spicy Crockpot Cabbage Stir Fry is a total game-changer for busy weeknights! It’s warm, flavorful, and packed with veggies, making it a hit with the whole family. Plus, the slow cooker does most of the work—so you can spend more time doing what matters (or just relaxing!). The cabbage gets tender but stays a little crisp, the spices bring the perfect kick, and the whole dish is budget-friendly. Trust me, even picky eaters are going to love this one!
What You’ll Need
- 1 small head of green cabbage (sliced thinly)
- 2 medium carrots (julienned or sliced thin)
- 1 small onion (sliced)
- 3 garlic cloves (minced)
- 1-inch piece of ginger (grated)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp chili flakes (adjust to taste)
- 1 tbsp honey (optional, for a touch of sweetness)
- 1/4 cup vegetable broth or water
- Sesame seeds (for garnish)
- Cooked rice or noodles (to serve, optional)
Pro Tips
- Use a mandoline slicer to get perfectly thin cabbage and carrot slices—it saves time and keeps the texture consistent.
- Start with less chili if you’re cooking for kids. You can always sprinkle more chili flakes on individual portions later.
- Stir in some cooked noodles or rice right before serving for a heartier meal that soaks up all the flavors.
- Don’t skip the sesame oil—it gives the dish that toasty, nutty flavor that makes it irresistible!
- Add some protein like tofu, cooked chicken, or shrimp for an extra boost.
Tools You’ll Need
- Medium-sized slow cooker
- Chef’s knife
- Cutting board
- Measuring spoons and cups
- Wooden spoon
Substitutions and Variations
- Cabbage: Swap green cabbage for Napa cabbage or even shredded Brussels sprouts.
- Soy sauce: Use tamari or coconut aminos for a gluten-free option.
- Chili flakes: Sub with sriracha, cayenne, or leave them out for a milder version.
- Honey: Skip it or use maple syrup for a vegan option.
- Add-ins: Mushrooms, bell peppers, or snap peas can make this dish even more colorful and nutritious!
Make-Ahead Tips
Chop the veggies the night before and store them in the fridge. In the morning, just toss everything into the crockpot, and you’re good to go!
Instructions
1. Prep the veggies
Slice the cabbage, julienne the carrots, and slice the onion. Mince the garlic and grate the ginger.
2. Combine in the crockpot
Add the cabbage, carrots, onion, garlic, and ginger to the slow cooker.
3. Make the sauce
In a small bowl, mix soy sauce, sesame oil, rice vinegar, honey (if using), chili flakes, and vegetable broth. Pour it over the veggies in the crockpot.
4. Cook
Cover and cook on low for 4 hours or high for 2 hours, stirring once halfway through. The cabbage should be tender and flavorful but still have a bit of crunch.
5. Serve
Spoon the stir fry into bowls, sprinkle with sesame seeds, and serve with rice or noodles if desired.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop. Leftovers taste even better since the flavors get a chance to deepen!
Wrap-Up
I know you’re going to love this Spicy Crockpot Cabbage Stir Fry as much as we do. It’s simple, healthy, and packed with flavor. Whether it’s a quick weeknight meal or meal prep for the week, this dish is here to make your life easier. If you try it, let me know how it turns out in the comments—and feel free to ask any questions. Happy cooking! 😊
