Cabbage Fish Sauce Recipe

Ever had one of those days where you crave something simple yet incredibly flavorful? This savory cabbage dish is like a cozy hug from your skillet, packed with umami goodness and a fresh, herby finish that will have you swooning over every bite.

I love uncomplicated and nourishing fare, and my Cabbage Fish Sauce couldn’t be a better example of that
. With tender cabbage, umami-rich fish sauce, and aromatic garlic and onion, this dish provides the perfect vehicle for a boost of vitamins and minerals.

I like the subtle sweetness from the sugar and, if I indulge, the optional depth from soy sauce. ***

HEADNOTE: Saltiness varies widely among fish sauces, as does the quality and flavor of each sauce.

Choose a good brand, and if it’s very salty, use less.

Cabbage Fish Sauce Recipe Ingredients

• Cabbage: High in fiber, aids digestion, low-calorie.
• Fish Sauce: Adds umami flavor, rich in protein.
• Garlic: Boosts immunity, low in calories, rich in antioxidants.
• Onion: Enhances sweetness, contains vitamin C and B6.
• Sugar: Balances flavors, adds slight sweetness.
• Vegetable Oil: Provides healthy fats, aids nutrient absorption.
• Pepper: Enhances spiciness, contains antioxidants, aids metabolism.
• Green Onions: Adds freshness, rich in vitamins A, C, K.
• Cilantro: Provides freshness, contains vitamins, aids digestion.

Cabbage Fish Sauce Recipe Ingredient Quantities

• 1 medium head of cabbage, chopped
• 2 tablespoons of fish sauce
• 1 tablespoon of vegetable oil
• 3 cloves of garlic, minced
• 1 small onion, thinly sliced
• 1 teaspoon of sugar
• 1/2 teaspoon of pepper
• 1 tablespoon of soy sauce (optional)
• 1/4 cup of water or chicken broth
• Chopped green onions, for garnish
• Chopped cilantro, for garnish

How to Make this Cabbage Fish Sauce Recipe

1. Warm the vegetable oil in a big skillet or wok over medium heat.

2. In the skillet, add the sliced onion and minced garlic. Sauté them until they are fragrant and the onion is translucent, about 2–3 minutes.

3. Add the chopped cabbage to the skillet. Stir it well to mix with the garlic and onions.

4. Add the fish sauce and soy sauce (if using), and sprinkle over the sugar and pepper. Stir to combine all ingredients well.

5. Pour the water or chicken broth into the skillet. Stir, then cover and allow the cabbage to cook for about 5–7 minutes, or until it reaches a stage where it is tender but still a bit crisp—like the edges of nachos.

6. Leaving the skillet uncovered, keep cooking for another 2–3 minutes so that most of the liquid can evaporate and the flavors meld together.

7. If necessary, taste and adjust the seasoning, adding more fish sauce or soy sauce to suit your preference.

8. When cooked to your preferred tenderness, take the skillet off the heat.

9. Pour the fish sauce mixture with cabbage into a serving dish.

10. Before serving, chop fresh green onions and cilantro, and sprinkle on top for the freshest finish.

Cabbage Fish Sauce Recipe Equipment Needed

1. Skillet or wok
2. Cutting board
3. Chef’s knife
4. Measuring spoons
5. Measuring cup
6. Wooden spoon or spatula
7. Small bowl (for mixing seasoning, optional)
8. Serving dish
9. Knife (for chopping garnishes)

FAQ

• Can I use napa cabbage instead of regular cabbage?Certainly, napa cabbage can substitute for this cabbage. However, because napa cabbage may cook more quickly, time the cooking a little tighter, so it doesn’t overcook and lose the crunchy texture.
• Is there a substitute for fish sauce for a vegetarian version?Soy sauce or a combination of soy sauce and mushroom sauce can be used to achieve a similar umami flavor in vegetarian versions.
• Can I add more vegetables to this dish?Yes, you can add vegetables such as bell peppers, carrots, or leafy greens to increase the texture and nutritional value.
• How do I prevent the cabbage from becoming too soggy?Boil the cabbage in a large pot of salted water. For every 3 quarts of water, use 1 tablespoon of salt. Bring the water to a rolling boil, then drop in the whole head of cabbage. Keep the heat on high and let the water return to a boil. Cover the pot but leave it slightly ajar to allow steam to escape. After about 5 minutes, uncover the pot and check the inside of the cabbage. If the leaves are starting to turn tender, remove the pot from heat. If not, cover the pot again and continue cooking for another 5 minutes.
• Is the soy sauce necessary?The soy sauce is not mandatory; it can either be omitted or replaced with tamari to make a version that is gluten-free.
• Can I prepare this dish in advance?Cooking the sauce fresh just before serving yields the best flavor. You can chop the vegetables and prepare the sauce ahead of time, but for optimal taste, hold off on cooking it until you are about to serve.

Cabbage Fish Sauce Recipe Substitutions and Variations

Soy sauce or tamari can be used in place of fish sauce for an entirely different flavor.
You can replace vegetable oil with olive oil or sesame oil for a unique flavor.
In the absence of fresh garlic, garlic powder (1/4 teaspoon) can take its place.
Shallots can be used instead of onion to provide a milder taste.
Honey or maple syrup can substitute for sugar in the same quantities, providing a natural touch of sweetness.

Pro Tips

1. Prepping the Cabbage: For even cooking, make sure the cabbage is chopped into uniform pieces. This ensures every piece cooks at the same rate and absorbs flavor evenly.