There’s something deeply satisfying about watching cabbage soften in a hot skillet, soaking up ginger and garlic while earthy mushrooms and tender lentils join the party. Cabbage Stir Fry with Mushrooms and Lentils is one of those humble weeknight heroes that fills your kitchen with warmth and your bowl with real nourishmentno fancy ingredients, just good honest food.
I started making this back in spring 2019 when I was testing budget-friendly dinners that didn’t skimp on flavor or protein. The first batch surprised methe way the cabbage caramelized at the edges, almost sweet, while the lentils gave it this satisfying heartiness. After eight years of sourcing ingredients and testing combinations, I’ve learned that fresh cremini mushrooms make all the difference here, adding a meaty bite that keeps this dish from feeling too light.
Yesica Andrews
Easy Cabbage Stir Fry with Mushrooms and Lentils Recipe
This Easy Cabbage Stir Fry with Mushrooms and Lentils is a delightful combination of crisp cabbage, hearty mushrooms, and protein-packed lentils, all brought together with a flavorful sauce featuring a hint of sweetness and a spicy kick. It’s a quick and satisfying dish perfect for a wholesome meal any day of the week.
In a small bowl, combine vegetable broth, soy sauce, rice vinegar, maple syrup, cornstarch, sriracha, ginger powder, and minced garlic; whisk until the sauce is smooth.
Warm a wok or a large non-stick skillet over medium heat and add coconut oil. Once melted, stir in sliced onion and sauté until they become translucent, about 2 to 3 minutes.
Add the sliced mushrooms, shredded cabbage, and thinly sliced carrots to the pan. Stir-fry everything over medium-high heat for 5 to 6 minutes, keeping the vegetables moving constantly. Season with salt and freshly ground black pepper.
Stir in the canned lentils along with the prepared stir-fry sauce (give it a quick whisk again before pouring it in), then reduce heat slightly and simmer while stirring for about 2 minutes, allowing the sauce to thicken and coat the ingredients.
Serve the stir-fry hot over cooked rice and garnish with chopped spring onions if available.
Notes
For best results, prepare all vegetables before starting to cook since stir-frying requires quick cooking at high heat. This dish stores well in the refrigerator for up to 3 days and reheats beautifully on the stovetop or microwave.
Why You’ll Love This Cabbage Stir Fry
Here’s what makes this dish a real weeknight winner: it comes together in just 25 minutes from start to finish, uses ingredients you can grab at any grocery store, and delivers that restaurant-style satisfaction without the takeout price tag. The cabbage gets tender-crisp with caramelized edges, the mushrooms add an earthy meatiness, and those lentils bring protein and heartiness that keeps you full.
Budget-friendly: Cabbage and lentils stretch far and cost little, making this perfect for feeding a family without breaking the bank.
Packed with texture: You get crunch from the cabbage, tender mushrooms, and that satisfying bite from the lentilsevery forkful is different.
Balanced and nourishing: This isn’t just healthy on paperit genuinely feels good to eat, with vegetables, plant protein, and a sauce that hits sweet, savory, and just a little spicy.
Minimal cleanup: One pan does all the work, which means less time scrubbing and more time enjoying your meal.
Key Ingredients You’ll Need
The beauty of this stir fry is how straightforward the ingredient list is. You’re working with everyday vegetables and pantry staplesnothing fancy or hard to find. Fresh cabbage is the star here, and I always reach for a firm head with crisp leaves. Button mushrooms are my go-to because they’re affordable and absorb the sauce beautifully, but any mushroom you have on hand will work.
Canned brown lentils save you time and add hearty protein without any soaking or long cooking. The stir-fry sauce is where the magic happens: soy sauce brings that deep umami, maple syrup adds a touch of sweetness, rice vinegar gives brightness, and sriracha delivers just enough heat. Cornstarch thickens everything into a glossy coating that clings to each piece of vegetable.
Ingredient
What It Does
Easy Swap
Cabbage
Adds crunch and volume
Napa cabbage or shredded Brussels sprouts
Button mushrooms
Earthy, meaty texture
Cremini, shiitake, or baby bella
Brown lentils (canned)
Protein and heartiness
Chickpeas or cooked green lentils
Coconut oil
High-heat cooking fat
Avocado oil or vegetable oil
Soy sauce
Salty, savory base
Tamari (gluten-free) or coconut aminos
Maple syrup
Balances salt with sweetness
Honey or agave nectar
How to Make It (Quick Steps)
The secret to a great stir fry is having everything prepped before you turn on the heat. Once that pan gets hot, things move fast. Start by whisking together your sauce in a small bowlvegetable broth, soy sauce, rice vinegar, maple syrup, cornstarch, sriracha, ginger powder, and minced garlic. Set it aside and give it another quick whisk right before you add it to the pan, since the cornstarch likes to settle.
Heat your wok or large skillet over medium heat with coconut oil, then add sliced onions and let them soften for a few minutes. Toss in the mushrooms, shredded cabbage, and julienned carrots, cranking the heat to medium-high. Stir constantly for 5 to 6 minutes until the cabbage starts to wilt and those edges get a little golden. Add the drained lentils and pour in your sauce, letting everything simmer together until the sauce thickens and coats every bite.
Pro Tip: Don’t crowd the panif your skillet feels tight, cook the vegetables in two batches so they caramelize instead of steam.
Serving and Storage
This stir fry is perfect over a mound of fluffy rice, which soaks up all that delicious sauce. I like to keep it simple with white or brown rice, but cauliflower rice works beautifully if you’re keeping things lighter. A sprinkle of chopped spring onion on top adds a fresh bite and a pop of color that makes the whole bowl feel special.
Storage Method
How Long
Best Practice
Refrigerator
Up to 4 days
Store in an airtight container; reheat gently in a skillet or microwave
Freezer
Up to 2 months
Cool completely, freeze in portions, thaw overnight before reheating
Meal Prep
3-4 servings
Keep rice separate to prevent sogginess; add sauce when reheating
Tips for the Best Results
What makes this Cabbage Stir Fry with Mushrooms and Lentils shine is cooking it hot and fast. That high heat is what gives you those crispy, caramelized edges on the cabbage instead of a soggy pile. Make sure your vegetables are dry before they hit the panany extra water will steam them instead of searing.
Slice evenly: Keep your cabbage and carrots around the same thickness so everything cooks at the same rate.
Taste and adjust: After the sauce goes in, give it a quick tasteadd a splash more soy sauce for saltiness, a drizzle of maple syrup for sweetness, or an extra pinch of sriracha if you like heat.
Use canned lentils: They’re already cooked, which saves time and ensures they don’t turn mushy in the stir fry.
Don’t skip the whisk: Cornstarch settles fast, so give that sauce a good stir right before pouring it in.
After years of testing vegetable stir fries, I’ve learned that the difference between good and great is all in the prep and the heat. Get those vegetables ready, keep the pan hot, and you’ll have dinner that tastes like it took way more effort than it actually did.
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FAQs (Cabbage Stir Fry with Mushrooms and Lentils)
Can I use frozen mushrooms instead of fresh?
Fresh mushrooms work best for this dish since they hold their texture better during stir-frying. Frozen mushrooms release more water and can make the dish soggy. If using frozen, thaw completely and pat dry before cooking to remove excess moisture.
How long should I cook the cabbage to keep it crisp?
Cook the cabbage for just 3-4 minutes over high heat, stirring frequently. It should be tender-crisp, not soft or wilted. Add it after the mushrooms are nearly done to prevent overcooking and maintain that satisfying crunch.
Do I need to pre-cook the lentils before adding them?
Yes, always cook lentils separately first until tender, about 15-20 minutes for red lentils or 25-30 minutes for green lentils. Raw lentils won’t cook properly in a quick stir-fry and will remain hard and unpleasant to eat.
What type of oil works best for this recipe?
Use a neutral oil with a high smoke point like avocado oil or vegetable oil for best results. These oils can handle the high heat needed for proper stir-frying without burning. Avoid olive oil as it has a lower smoke point and can turn bitter.
Can this meal be made ahead for meal prep?
This stir-fry keeps well in the refrigerator for up to 4 days when stored in airtight containers. The flavors actually improve overnight. Reheat gently in a skillet or microwave, adding a splash of water if needed to prevent drying out.
This Cabbage Stir Fry with Mushrooms and Lentils comes together in under half an hour and fills your kitchen with the kind of savory-sweet aroma that makes everyone gather around. The cabbage gets tender with golden edges, the mushrooms soak up all that ginger-garlic goodness, and those lentils add just the right heartiness. You’ll love how simple ingredients turn into something this satisfying.
Try swapping in napa cabbage for a softer texture, or toss in a handful of snap peas if you’ve got them hanging around. A squeeze of fresh lime right before serving brightens everything up beautifully. Leftovers reheat wonderfully in a hot skillet with a splash of brotha trick I learned from my Texas farmers’ market days when we’d stretch every good meal as far as it could go.
I’d love to hear how yours turns outdid you add extra heat, or keep it mild for the kids? Share a photo or tell me what you served alongside it. This one’s perfect for busy weeknights when you need real nourishment without the fuss. Save it, share it with a friend who needs an easy dinner win, and enjoy every cozy, flavorful bite.
With a passion for wholesome cooking inspired by family traditions, I create healthy, simple recipes focused on sourdough, shrimp, chicken, and balanced meals for everyday wellness.
Every recipe here is tested in my kitchen using U.S. measurements and easy-to-find ingredients, so you can cook confidently.
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