Name: Taiwanese Cabbage With Garlic
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Taiwanese
Ingredients: 1 ½ lb Taiwanese cabbage (white, flat, or sweet cabbage); 10 cloves garlic, thinly sliced; 3 tablespoons cooking oil; 1 tablespoon Taiwanese rice wine (Michiu) or Shaoxing wine; 1 teaspoon chicken bouillon powder (or vegetable bouillon for vegetarian); ¾ teaspoon salt; ¼ teaspoon white pepper

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This Taiwanese cabbage with garlic is a quick and delicious stir-fried vegetable dish that takes less than 10 minutes from start to finish. I love how the sweet, crisp cabbage pairs with aromatic garlic and light seasonings for a simple yet flavorful side dish. Inspired by the version served at Din Tai Fung, this recipe is easy to recreate at home using just a few ingredients. Taiwanese Cabbage With Garlic

Why You’ll Love This Recipe

I love this recipe because it’s fast, flavorful, and requires minimal effort. The combination of crunchy cabbage, savory garlic, and light seasonings makes it a perfect side for any Asian-inspired meal. It’s also a great way to add more vegetables to my dinner table without spending too much time cooking. Plus, it’s naturally gluten-free and vegetarian-friendly when I use vegetable bouillon instead of chicken.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 ½ lb Taiwanese cabbage (also called white, flat, or sweet cabbage)
10 cloves garlic, thinly sliced
3 tablespoons cooking oil
1 tablespoon Taiwanese rice wine (Michiu) or Shaoxing wine
1 teaspoon chicken bouillon powder (or vegetable bouillon for a vegetarian option)
¾ teaspoon salt
¼ teaspoon white pepper

Directions

I start by cutting the cabbage into quarters, removing the core, and slicing it into 2–3 inch pieces. Then I separate the leaves gently with my fingers.
I heat 3 tablespoons of oil in a wok or large pan over medium-high heat until it’s hot.
I add the sliced garlic and sauté it for about 30 seconds until fragrant, being careful not to let it brown.
I toss in the cabbage and stir-fry for about 2–3 minutes, just until the leaves begin to soften but still remain crisp.
I deglaze the pan with the rice wine, then sprinkle in the chicken bouillon powder, salt, and white pepper.
I stir everything together for another 1–2 minutes until evenly coated and cooked to my liking.
I serve the Taiwanese cabbage with garlic immediately while it’s hot and flavorful.

Servings and Timing

Servings: 4
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Variations

Soy Sauce: I sometimes add 1 teaspoon of soy sauce for a deeper umami flavor.
Spicy Kick: A drizzle of chili oil or garlic chili oil adds a nice heat.
Vegan Version: I replace chicken bouillon with mushroom or vegetable bouillon.
Extra Aromatics: I like adding a touch of sesame oil at the end for a subtle nutty aroma.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days.

Taiwanese Cabbage With Garlic

To reheat, I warm it in a skillet over medium heat until just hot, or I microwave it covered for about 1–2 minutes. I make sure not to overheat it to keep the cabbage crisp and juicy.

FAQs

Why is my Taiwanese cabbage soggy?

The cabbage can become soggy if it’s cooked too long or the heat isn’t high enough. I always cook it quickly over high heat to preserve its crunch.

Can I use regular cabbage instead of Taiwanese cabbage?

Yes, I can, but regular cabbage is less sweet and slightly tougher. Taiwanese cabbage gives a more delicate and juicy texture.

Can I make this dish witho

ut rice wine?

Yes, I can substitute the rice wine with water or a light splash of soy sauce if preferred.

How do I keep the garlic from burning?

I make sure to sauté the garlic briefly over medium-high heat and stir constantly. Once it becomes fragrant, I add the cabbage right away.

What dishes go well with this recipe?

I like serving this with steamed jasmine rice, fried rice, egg fried noodles, or grilled fish. It’s a great side dish for most Asian-style mains.

Conclusion

This Taiwanese cabbage with garlic is one o

f my favorite quick side dishes. I love how easy it is to prepare, yet it delivers such a fresh, garlicky, and slightly sweet flavor. It’s the perfect vegetable dish to complement rice or noodle meals, and it always reminds me of classic Taiwanese restaurant flavors cooked right at home.