Vietnamese Cabbage

Vietnamese Cabbage

  • Prep Time: 10 mins
  • Total Time: 20 mins
  • Servings: 6

    • About This Recipe

    “A little unusual but easy side dish to prepare. Chinese cabbage can be used as well as ordinary cabbage. Some tabasco or red pepper flakes could spice it up quite nicely if desired.”

    Ingredients

  • 1egg
  • 1teaspoon fish sauce or 1 1/2 teaspoonssoy sauce
  • 1tablespoonoil
  • 3/4 lbcabbage, cut into thin strips about 2 inches long
  • 1clovegarlic, crushed
  • black pepper

    • Directions

  • Beat the egg with the fish sauce and set aside.
  • Heat wok over high heat, add garlic and oil.
  • When garlic turns brown remove and discard it.
  • Add cabbage, stir fry 2 minutes.
  • Add 2 Tbs water, cover and cook on medium heat for 3 minutes.
  • Increase heat to high and make a well in cabbage.
  • Pour egg mixture in well.
  • Stir fry 2 more minutes, add pepper and serve.

    • Reviews

  • “This was really good, I used red cabbage and the colour was gorgeous, will have to double the recipe next time as hubby had a big pig out!!!”

  • “Nice vegetable side dish, I have had a bottle of fish sauce for a couple of months and never used it before, gives this cabbage dish a lovely flavour, also liked the addition of the egg.The cabbage wasnt ‘wet’ which sometimes happens when I make cabbage.Thanks Tebo.=)”

  • “This is most enjoyable. Used your suggestion of adding some chilli flakes it was delicious. Just a bit different. Simple, tasty, easy and nourishing. Served this with Baked Rice and Lentils. Great double act. Bring on more of those great vege recipes Tebo.”

  • “I thought this was surprisingly good & I’m not a big cabbage fan.I added a big pinch of red pepper flakes to the oil at the beginning along with the garlic.I used 1t fish sauce & 2 eggs.This is something I will make again.”

  • “I used some leftover shredded cabbage.It is tasty and reminiscent of something I ate in Vietnam.I will likely kick it up a little next time I make it.”

  • “Very good and easy cabbage.I made this as written, but did not discard the garlic.I doubled the amount of fish sauce and I think I could even have used a little more fish sauce.Next time, for more flavor, I’d also add some ginger chopped sweet onions as well.Thanx for sharing!”

  • “Really good as a simple side. I added sunflower seeds and carrots.”

  • “This is so simple and so good.My partner who thought he didn’t like cabbage loved it.”

  • “Unbelievable! I love plain old boiled cabbage with soy sauce, but needed a lower sodium alternative. I went looking and found this. Made it with low salt soy sauce and lots of garlic. This is a real keeper.”

  • “Great recipe Tebo!We really enjoyed it.I used red pepper flakes and upped the garlic a bit.Also ended up adding more fish sauce than called for.Definitely will make this again.Thanks!”

  • “Very easy and I loved the fact that the flavors came out from the egg & fish sauce. However, the cabbage became a bit burnt after frying the garlic and adding water – I think my pan might’ve been too hot? But overall, a simple dish for a weeknight.”

  • “Wow I like it a lot! Great taste.Just returned from Taiwan and was looking for something Asian to fix that was low in fat and would fill me up, this is a keeper. I used the fish sauce.Thanks for posting”

  • “My mother made this often when I was a kid – it is as good as I remember it. I added shredded carrots, eyeballed the fish sauce (so there was more than called for) and added a dollop of garlic-chili sauce. Thank you for the memory!”

  • “Very flavourful cabbage!we loved it and will be making it often.I used the fish sauce and 3/4 of a package of pre cut cabbage mix and a good helping of fresh ground black pepper.Also left the garlic in the mix, we love garlic.Thanks Tebo for another keeper we will enjoy often.”

  • “This stuff was great! I think I added a little too much soy sauce as I tend to eyeball measurements but I was going off of a previous post that recommended adding more. Will definitely remake, just w/not so much soy sauce!! I actually ate it by itself for lunch, very filling. “

  • “Good recipe.”

  • “Just cooked this, boy was this tasty! I used red cabbage (about 1 1/4 c) and it came out great.Super easy and very good!”

  • “Yum! I enjoyed this cabbage. I found that the soy sauce turned out a bit faint (I guess fish sauce would have been more pungent), so next time I use soy sauce, I will try 2 tsp.”

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