Stir-Fried Cabbage and Pork in Fish Sauce Butter

By Kay Chun

Published March 10, 2025

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
5(2,284)
Comments
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This quick, weeknight cabbage and pork stir-fry is humble in ingredients yet packed with flavor, thanks to briny fish sauce, rich brown butter and potent aromatics (ginger, garlic and red-pepper flakes). Chopped cabbage gets a nice char in butter that browns as it cooks, adding richness to the lean vegetable. Fast-cooking ground pork is infused with garlic, ginger and scallions, and the final addition of salty fish sauce, bright lime juice and chopped fresh cilantro creates a punchy sauce. If you like a jolt of heat, use a thinly sliced bird’s-eye chile in place of the crushed red pepper.

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Ingredients

Yield:4 servings

  • 1 tablespoon neutral oil, such as canola or safflower

  • 1 pound ground pork

  • Salt and pepper 

  • 3 scallions, thinly sliced

  • 3 garlic cloves, minced

  • 1 tablespoon minced fresh ginger

  • 3 tablespoons unsalted butter

  • 1 pound green or red cabbage, chopped into 1-inch pieces (about 5 cups)

  • 1 tablespoon fish sauce

  • 1 tablespoon lime juice, plus wedges for serving

  • ¼ teaspoon crushed red pepper

  • ½ cup coarsely chopped cilantro, plus more for garnish

  • Cooked rice (such as short-grain white or brown rice), for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

11 grams carbs; 105 milligrams cholesterol; 454 calories; 15 grams monosaturated fat; 4 grams polyunsaturated fat; 15 grams saturated fat; 36 grams fat; 3 grams fiber; 619 milligrams sodium; 22 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a 12-inch nonstick skillet, heat oil over medium-high. Add pork, season with salt and pepper and cook, stirring occasionally and breaking up the meat until no longer pink, about 5 minutes.

  2. Step 2

    Add scallions, garlic and ginger, and stir until fragrant, 30 seconds. Transfer the pork mixture to a plate.

  3. Step 3

    Add 2 tablespoons of the butter to the skillet and stir until melted. Add cabbage, season with salt and pepper, and cook, stirring occasionally, until crisp-tender and golden in spots, 5 minutes.

  4. Step 4

    Stir in the pork mixture (and any accumulated juices), then add fish sauce, lime juice, crushed red pepper and the remaining 1 tablespoon butter, and mix well. Turn off the heat. Season with salt and pepper and stir in cilantro.

  5. Step 5

    Divide pork and cabbage mixture over rice in bowls. Top with more cilantro and serve with lime wedges for squeezing over.

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Ratings

5 out of 5
2,284 user ratings
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Comments

Ellen

Perfect combination of tasty, quick, cheap, and relatively healthy. When I make it again (which I’m sure I will) I’ll use a wok or a Dutch oven instead of a large frying pan, as it was a little too full to comfortably stir. Great recipe.

Jeanette R

@Carly Fish sauce is quite salty, and varies according to brand. This will determine thee need for additional salt.

Carly

Very good weeknight dinner! It definitely needs a good bit of salt- 1 lb of cabbage 1 lb of pork requires a lot. I wish NYT recipes would recommend at least a base amount of salt to start with. “Season with salt” implies a sprinkling (to non-chefs), which is definitely nowhere near enough for most dishes.

Shannon

I’m looking for the instructions for freezing since this listed a a good freezer meal.

Patty24

Just made this and due to the comments rather than pepper flakes I put in some gochugaru sauce..made it nice but not overwhelming..will make again

Vhackman54

Very good, and I will make it again. I agree that the brand of fish sauce makes a difference. I added salt to steps, as directed in recipe, but used only 2 tsp salt. For me, it was a bit too salty (and I like salt). The fish sauce almost over powered the other flavors. Next time I'll use a different brand and reduce the amount of additional salt. I'd also use a bit more lime juice. The cabbage (5 c chopped) cooks down considered, so I wouldn't hesitate to use 6 or 7 cups to balance the proportion of pork. overall, though, very tasty!

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