Save The skillet was still crackling when my neighbor knocked on the door, asking what smelled so good. I'd just dumped a mountain of cabbage into browned pork, watching it wilt down like magic, and the whole kitchen smelled like a Friday night at our favorite takeout spot. She peeked over my shoulder, surprised it was just one pan and a handful of ingredients. That's when I realized this wasn't just dinner, it was the kind of recipe you text people about before you even finish eating.
I started making this on Sundays when I needed something fast that wouldn't bore me by Wednesday. My partner would wander into the kitchen, drawn by the smell of garlic and sesame oil, and steal bites straight from the pan before I could even portion it out. We'd stand there, forks in hand, debating whether to add an egg on top or just eat it as is. It became our unofficial test for whether a recipe was a keeper: if we couldn't wait for plates, it stayed in the rotation.
Ingredients
- Ground pork, chicken, or turkey (1 lb): Pork gives you the richest flavor, but turkey keeps it lean and chicken sits right in the middle; whichever you choose, let it brown undisturbed for a minute before stirring so you get those crispy bits.
- Cabbage slaw mix (4 cups): The pre-shredded bags are a weeknight lifesaver, and the carrots add little pops of sweetness that balance the salty sauce perfectly.
- Onion (1 small, thinly sliced): A yellow or white onion works best here; slice it thin so it softens quickly and almost melts into the background.
- Garlic (3 cloves, minced): Fresh garlic is non-negotiable in this recipe, it blooms in the hot pan and fills your kitchen with that unmistakable aroma that makes everyone hungry.
- Fresh ginger (1-inch piece, grated): Grating ginger on a microplane releases all its juice and heat; it's the secret ingredient that makes this taste like takeout instead of just sauteed cabbage.
- Green onions (2, sliced): These go on at the end for a fresh, sharp bite and a little color contrast against all that golden brown.
- Soy sauce (3 tbsp): This is your salt and umami in one; if you're gluten-free, tamari or coconut aminos work beautifully without changing the flavor much.
- Rice vinegar (1 tbsp): A splash of acid brightens everything and keeps the dish from tasting flat or too heavy.
- Toasted sesame oil (1 tbsp): Just one tablespoon transforms the whole pan with that nutty, roasted depth you can't get any other way.
- Sriracha (1 tsp, optional): I like a little kick, but you can leave it out or go wild depending on your mood and your tolerance.
- Sesame seeds (1 tbsp, optional): They add a tiny crunch and make the bowl look like it came from a restaurant instead of your Tuesday night stove.
Instructions
- Brown the Meat:
- Heat your largest skillet or wok over medium-high and add the ground meat, breaking it into crumbles with your spatula. Let it sizzle undisturbed for a minute or two to get a nice crust, then stir and cook until no pink remains, about 5 to 6 minutes total; drain any excess fat if it looks greasy.
- Add the Aromatics:
- Toss in the sliced onion, minced garlic, and grated ginger, stirring them into the meat. Let them cook for 2 to 3 minutes, just until the onion starts to soften and your kitchen smells like the best kind of takeout.
- Wilt the Cabbage:
- Dump in the cabbage slaw mix and stir everything together, letting the cabbage cook down for 4 to 5 minutes. Keep stirring so it wilts evenly but still has a little crunch left, nobody wants mushy cabbage.
- Make the Sauce:
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and sriracha if you're using it. Pour the sauce over the cabbage mixture and toss everything to coat, cooking for another minute or two so the flavors meld.
- Garnish and Serve:
- Pull the pan off the heat and scatter green onions and sesame seeds over the top. Serve it hot in bowls, or let it cool slightly and pack it into containers for the easiest meal prep of your week.
Save One night I cracked an egg over each serving just before we sat down, letting the yolk run into the cabbage like a creamy sauce. My partner looked up mid-bite and said this was better than the egg rolls we used to order every weekend. That's when I knew this recipe had officially replaced takeout in our house, not because it was healthier or cheaper, but because it tasted like something we actually wanted to make again.
Making It Your Own
I've swapped the meat for crumbled tofu more times than I can count, pressing it first and letting it brown until the edges get crispy. You can also try ground beef if that's what's in the freezer, or even leftover rotisserie chicken shredded in at the end. The sauce stays the same, but the protein can shift with your mood or your grocery budget, and it still tastes like exactly what you're craving.
Storing and Reheating
This keeps in the fridge for up to four days, which is exactly how long my meal prep week runs. I portion it into glass containers and reheat it in the microwave for about two minutes, stirring halfway through so it heats evenly. The cabbage softens a little more each day, but it never gets mushy, and the flavors actually deepen overnight as everything sits together.
Serving Suggestions
Sometimes I spoon this over a small mound of jasmine rice when I need something more filling, or cauliflower rice when I'm keeping it low carb. A fried egg on top turns it into breakfast, and a handful of chopped peanuts or cashews adds richness and crunch if you're feeling fancy.
- Drizzle with extra sriracha or chili crisp if you want more heat and texture.
- Serve alongside steamed edamame or a quick cucumber salad for a fuller meal.
- Top with crispy wonton strips if you miss that egg roll crunch and don't mind a few extra carbs.
Save This is the kind of recipe that makes you feel capable on a weeknight, like you actually know what you're doing in the kitchen even when you're winging it. It's fast, it's forgiving, and it never gets old, no matter how many times you make it.
Cooking Guide
- → What meat works best for this dish?
Ground pork delivers the most traditional flavor, but ground chicken or turkey work beautifully too. For a vegetarian version, crumbled tofu or tempeh absorbs the Asian-style sauce just as well.
- → Can I make this ahead for meal prep?
Absolutely. This dish reheats perfectly and actually develops more flavor overnight. Store in airtight containers for up to 4 days and reheat in the microwave or skillet with a splash of water.
- → Is this naturally low-carb and gluten-free?
Yes, when made with tamari or coconut aminos instead of soy sauce, this dish is both low-carb and gluten-free. It fits perfectly into keto, paleo, and whole30 eating patterns.
- → What can I serve with this skillet?
Enjoy it straight from the pan for a light meal, or serve over steamed jasmine rice, cauliflower rice, or alongside Asian noodles for a more substantial dinner.
- → How spicy is this dish?
The sriracha adds mild heat that builds subtly. Adjust the amount to your preference, or omit entirely for a family-friendly version. Serve with chili flakes on the table for those who want extra kick.
- → Can I use fresh cabbage instead of slaw mix?
Definitely. Simply shred about 4 cups of green cabbage and julienne 2 carrots. The texture will be slightly heartier, but the cooking time remains the same.