Ingredients
For the stir-fry: 1 pound ground pork, 1 small head of green cabbage (about 4 to 5 cups shredded), 2 tablespoons vegetable or avocado oil, 1 medium yellow onion (thinly sliced), 3 cloves garlic (minced), 1 tablespoon fresh ginger (grated), 1 medium carrot (julienned or shredded), salt and black pepper to taste. For the tangy dressing: 3 tablespoons rice vinegar, 2 tablespoons soy sauce (or tamari for gluten-free), 1 tablespoon sesame oil, 1 tablespoon honey (or maple syrup), 1 teaspoon sriracha or chili garlic paste (optional, for heat), and 1 teaspoon toasted sesame seeds.
Instructions
Start by preparing the dressing. In a small bowl or jar, whisk together the rice vinegar, soy sauce, sesame oil, honey, and sriracha if using. Set it aside so the flavors can mingle. The beauty of this dressing is its balance—bright acidity from the vinegar, savory depth from soy, and a hint of sweetness that rounds everything out.
Place a large skillet or wok over high heat and add one tablespoon of oil. Once it shimmers, add the ground pork. Break it apart with a wooden spoon and let it cook undisturbed for a couple minutes so it gets a nice brown crust. Then stir and cook until fully browned, about 4 to 5 minutes total. Remove the pork with a slotted spoon to a plate, leaving the rendered fat in the pan.
Reduce the heat to medium-high and add the remaining tablespoon of oil. Toss in the sliced onion and cook for 2 minutes until it softens and starts to turn translucent. Add the garlic and grated ginger, stirring constantly for about 30 seconds until fragrant. Now pile in the shredded cabbage and carrot. This will look like a mountain of vegetables, but don’t worry—they’ll wilt down quickly. Stir-fry for 3 to 4 minutes, tossing frequently, until the cabbage is tender-crisp and slightly charred in spots.
Return the browned pork to the skillet. Pour the tangy dressing over everything, and toss well to coat. Let it cook for another minute so the sauce glazes the meat and vegetables. Sprinkle with toasted sesame seeds and season with salt and pepper to taste.
Serve immediately over steamed rice, rice noodles, or even on its own for a low-carb option. This stir-fry comes together in under twenty minutes, from prep to plate, making it one of the easiest ways to pull off a flavorful dinner on a hectic night. The cabbage stays pleasantly crunchy, the pork is juicy, and that tangy dressing ties it all together with a bright kick.
Why This Works for Busy Households
Ground pork is budget-friendly and cooks fast, while cabbage is one of the most affordable and durable vegetables in your fridge. It keeps for weeks, so you can grab a head on Sunday and still have it fresh for Thursday’s dinner. The dressing uses pantry staples you likely already have, and the whole dish comes together in one pan, which means less cleanup. For families with different spice tolerances, serve the sriracha on the side so everyone can adjust their heat level.
If you have leftover cooked rice or quinoa in the fridge, this stir-fry is a perfect way to use it up. You can also swap ground pork for ground chicken, turkey, or beef, or add a handful of snap peas or bell peppers for extra color and crunch. The recipe is forgiving, so feel free to play with proportions based on what you have on hand.
Finishing Touches
For a more substantial meal, crack an egg into the skillet after adding the pork and dressing, and scramble it into the mix. Or top each serving with a sprinkle of chopped scallions and a squeeze of fresh lime juice for even more brightness. This dish reheats well, so pack leftovers for lunch the next day—they’ll taste just as good, if not better, as the flavors meld overnight.
Whether you’re wrangling hungry kids, juggling shift work, or just don’t want to spend your evening scrubbing dishes, this pork and cabbage stir-fry with its tangy dressing delivers dinner goals without the drama. It’s proof that a quick meal can still feel like a real accomplishment.