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Prep 5 minutesmins
Cook 5 minutesmins
This crisp and delicious cabbage recipe only uses six ingredients to create a flavorful vegetable dish. And this quick and easy Taiwanese cabbage with garlic takes less than 10 minutes to make.
Looking for a quick and easy way to add vegetables to your busy weeknight dinner? This Taiwanese cabbage with garlic recipe is made for you. The Taiwanese cabbage is quickly sauteed with garlic and a few seasonings in under 10 minutes.
This Taiwanese cabbage with garlic recipe is inspired by Din Tai Fung’s cabbage dish, which is easy to make at home for a fraction of the cost. For other Din Tai Fung favorites, check out my Din Tai Fung cucumber salad, garlic green beans, egg fried rice, and Shanghai rice cakes.
Taiwanese cabbage is also called white cabbage, flat cabbage or sweet cabbage. It is a variety of Napa cabbage that is popular in Taiwanese, Chinese, Japanese, and Korean cuisine. The cabbage has a flatter and broader shape than regular cabbage with thinner and lighter green leaves. It has a sweet, juicy, and crisp flavor and texture.
This recipe is inspired by the Din Tai Fung menu, which offers Taiwanese cabbage tossed over high heat with sliced garlic. This recipe can be served as a side dish accompanied by your favorite noodle, rice, or protein dish.
Ingredients
You can find all the ingredients for this Taiwanese cabbage with garlic recipe at your local Asian grocery store. Full measurements and links to all the ingredients I used are listed in the recipe card below.
Taiwanese cabbage: also labeled as white cabbage, flat cabbage, or sweet cabbage. It is flatter and has a lighter green color than regular green cabbage. You can use any leftover cabbage in my chicken lo mein or bami goreng (Indonesian stir-fried noodles) recipe.
Garlic: is the main aromatic. Be sure to use fresh garlic cloves for the best flavor.
Taiwanese Rice Wine: or Michiu is a glutinous rice wine that has a soft, mild, and sweet flavor.
Chicken Bouillon Powder: acts as a savory flavor enhancer.
Salt and White Pepper: to season the Taiwanese cabbage with garlic.
This could be due to cooking the Taiwanese cabbage with garlic for too long or using a heat that is not high enough. Make sure to use a hot wok before adding the cabbage and remove the cabbage once the texture is at your desired crispness.
Can I use regular cabbage?
Technically yes. However, the flavor and texture will be different. Regular cabbage does not have the natural sweetness and similar crispy, juicy texture as Taiwanese cabbage.
This crisp and delicious cabbage recipe only uses six ingredients for an incredibly delicious vegetable dish. Taiwanese cabbage with garlic is sweet, savory, and only takes 10 minutes to make.
Cut the cabbage. Slice the cabbage into quarters. Then slice off the core. Lastly, slice the cabbage into 2 to 3-inch pieces and separate the leaves with your fingers.
Sauté the garlic. In a wok or large pan, heat three tablespoons of oil over medium-high heat until hot. Then add the garlic and saute for 30 seconds.
Add the cabbage. Next, add the cabbage and toss for 2 minutes or until it is softened.
Season the cabbage. Deglaze the edge of the pan with the Taiwanese rice wine. Then season the cabbage with chicken bouillon powder, salt, and white pepper and toss until well combined, about 1-2 minutes.
Serve. Serve the Taiwanese cabbage with garlic immediately and enjoy!
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