Stir Fried Cabbage with Soy and Salami

Sides  ·   Asian  ·   Beef  ·   Quick & Easy  ·  
Stir Fried Cabbage with Soy and Salami, Sacha Served What

A healthy ingredient meets a guilty pleasure. This Stir Fried Cabbage with Soy and Salami is one of the yummiest sides I’ve ever had!

Hands down one of my favorite bites of food this month. It was very, very difficult not to eat the whole bowl of this stir fried cabbage. It’s packed with intense flavors, which is perfect alongside a typically bland vegetable like cabbage. Garlic, ginger, red pepper flakes, crispy salami, nutty sesame oil, and rich and salty soy sauce. Sound good to you? Continue reading and make this recipe!

I was having terrible issues with my gut last year and started seeing an acupuncturist a couple times a week. She told me that cooked cabbage is one of the best things for me. It’s super healthy and also happens to be great for weight loss. I started eating a lot of it. Roasted cabbage, braised cabbage, grilled cabbage, and stir fried cabbage. Every way you can make cabbage, I love it. I’m obsessed!

However, it’s a pretty bland vegetable and benefits from flavorful ingredients to help bring it to life. Think a flavorful sauce, spices, herbs, acid, mixed with delicious bites of textural contrast. Okay, I’m salivating. Let’s talk about the ingredients.

Stir Fried Cabbage with Soy and Salami, Sacha Served What

Ingredient Notes:

Salami – My preferred salami is the softer beef salami chub that Hebrew National makes. You can find it at a lot of super markets, but also buy it at Walmart.

Cabbage – I like using green cabbage here, but you can try using napa cabbage or red cabbage as well. If using napa cabbage, it most likely won’t need to be cooked as long.

Soy Sauce – I use Tamari, since I’m gluten-free, but you can use regular soy sauce if you want to.

Slivered Almonds – You can also use sliced almonds, cashews, or peanuts.

Stir Fried Cabbage with Soy and Salami, Sacha Served What

Stir Fried Cabbage with Soy and Salami

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Veggie Side
Cuisine Asian Fusion
Servings 4 smaller servings


  • 1 Large Deep Skillet I used one with deep sides, but no need if you don't have one


  • Avocado oil
  • 6 oz. diced salami cut into ½ inch pieces (I used the softer salami chub from Hebrew National)
  • 1 cloves garlic peeled and minced
  • ½ inch fresh ginger peeled and minced
  • 1 bunch scallions white and light green parts only, thinly sliced
  • 8 cups chopped green cabbage cut into 1 inch pieces
  • ¾ teaspoon red pepper flakes
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • ¼ cup slivered almonds toasted
  • Kosher salt
  • White pepper


  • Heat a drizzle of avocado oil in a large skillet (I used one with deep sides but it’s not necessary if you don’t have one) over medium-high heat. Add salami and let sit without moving for 2 minutes. Then stir, and cook, stirring occasionally, for 2 more minutes, until golden and crispy.
  • Add garlic, ginger, and scallion whites and cook, stirring occasionally, until golden and fragrant.
  • Add cabbage, red pepper flakes, soy sauce, and sesame oil, and cook, stirring occasionally, for 4-5 minutes, until tender.
  • Remove from heat and stir in toasted almonds. Season generously with Kosher salt and a sprinkle of white pepper.


Stir Fried Cabbage can be stored in an airtight container in the refrigerator for up to 2 days. 
Keyword easy, healthy, quick, Spicy
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