Cabbage Stir Fry with Mushrooms and Lentils Recipe

There’s something quietly satisfying about a pan full of cabbage sizzling with earthy mushrooms and tender lentils. Cabbage Stir Fry with Mushrooms and Lentils is one of those meals that feels nourishing without trying too hardplant-based, protein-packed, and ready in about 25 minutes.

I started making this back in 2019 when I was testing quick weeknight swaps for heavier dinners, and the combination stuck around for good reason. The lentils give it body, the mushrooms add that umami depth, and a little soy sauce ties everything together without fuss. After tweaking the texture a few times (slightly caramelized cabbage makes all the difference), this became my go-to when I want something hearty that won’t weigh me down.

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Why You’ll Love This Simple Stir Fry

This is the kind of meal that makes weeknight cooking feel doable again. You’re getting protein from the lentils, umami depth from the mushrooms, and that satisfying crunch from the cabbageall in one skillet.

• Fast and forgiving: Everything cooks in about 15 minutes, and there’s no fussy technique to master.
• Pantry-friendly: Most of these ingredients are things you might already have on hand, especially if you keep canned lentils stocked.
• Full of flavor: The saucemade with soy sauce, maple syrup, and a little srirachadoes all the heavy lifting.
• Feels complete: Serve it over rice and you’ve got a balanced, satisfying dinner that doesn’t need much else.

What You’ll Need (and What Each Ingredient Does)

Here’s a quick breakdown of what goes into your Cabbage Stir Fry with Mushrooms and Lentils and why each piece matters:

Ingredient	What It Does
Cabbage	The baseadds crunch and mild sweetness when seared
Button mushrooms	Bring earthy, savory depth (umami magic)
Brown lentils (canned)	Add protein and body without extra cooking time
Soy sauce	The salty backbone of the sauce
Maple syrup	Balances the soy with a touch of sweetness
Sriracha	Just a hint of heatyou can adjust to taste
Cornstarch	Thickens the sauce so it clings to everything
Coconut oil	High heat cooking fat with a subtle flavor

Note: The ginger powder and garlic bring warmth and aromatic punch. If you prefer fresh ginger, you can swap it injust use about a tablespoon of grated fresh ginger.

How the Stir Fry Comes Together

The secret to a great stir fry is having everything prepped before you turn on the heat. Once things start sizzling, it all moves fast.

Start by whisking together your sauce in a small bowlvegetable broth, soy sauce, rice vinegar, maple syrup, cornstarch, sriracha, ginger powder, and garlic. Set it aside. Heat your wok or skillet over medium heat, add the coconut oil and sliced onion, and let them soften for a few minutes. Then crank the heat to medium-high, toss in the mushrooms, cabbage, and julienned carrots, and stir constantly for 5–6 minutes until everything starts to char slightly at the edges.

Add the lentils and pour in the sauce (give it a quick whisk firstthe cornstarch settles). Let it all simmer together for a couple of minutes until the sauce thickens and coats everything. Serve it over your cooked rice.

Simple Swaps and Tweaks

One of the best things about stir fries is how flexible they are. Here are a few ways to make this recipe work with what you have:

Instead of…	Try This
Button mushrooms	Shiitake, cremini, or baby bellas
Brown lentils	Green lentils or even chickpeas
Coconut oil	Avocado oil or sesame oil
Maple syrup	Honey, agave, or a pinch of brown sugar
Sriracha	Chili garlic paste, gochujang, or red pepper flakes
Rice	Quinoa, cauliflower rice, or noodles

Pro Tip: If you like your cabbage softer, add a splash more vegetable broth and cover the pan for a minute or two. If you want more char, resist stirring too often.

How to Serve and Store Leftovers

Serve this straight from the skillet over a bowl of warm rice. If you want a little extra freshness, top it with chopped spring onion (green onion) or a squeeze of lime.

Leftovers keep well in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, which makes it perfect for meal prep. Reheat gently in a skillet or microwaveadd a splash of water or broth if it looks dry.

Freezing: You can freeze this for up to 2 months. Just let it cool completely, portion it out, and thaw in the fridge before reheating.

A Few Quick Tips That Make a Difference

• Prep everything first: Stir frying moves fast, so have your veggies sliced and your sauce mixed before you start cooking.
• Don’t crowd the pan: If your skillet isn’t large enough, cook the vegetables in two batches so they sear instead of steam.
• Taste and adjust: After the sauce thickens, taste it. Add more soy sauce if you want it saltier, more maple syrup for sweetness, or more sriracha for heat.
• Use canned lentils: They save time and work beautifully herejust drain and rinse them before adding.

After years of testing quick plant-based dinners, I’ve learned that the difference between “okay” and “really good” often comes down to getting a little caramelization on the veggies and letting the sauce actually thicken. Don’t rush those last couple of minutes.

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How I Finally Nailed This Cabbage Stir Fry with Mushrooms and Lentils

This Cabbage Stir Fry with Mushrooms and Lentils took me months to get right. I kept making it too watery or overcooking the cabbage until it turned mushy. The breakthrough came when I started draining my lentils completely and cooking on higher heat. Now it’s perfectly tender with just the right bite.

FAQs ( Cabbage Stir Fry with Mushrooms and Lentils )

Your New Go-To Weeknight Hero

This Cabbage Stir Fry with Mushrooms and Lentils comes together in under 30 minutes and delivers exactly what you need after a long daysomething warm, filling, and quietly delicious. You’ll love how the sauce clings to every bite and how good your kitchen smells while it cooks.

If you want a little more richness, drizzle sesame oil on top just before serving. Leftovers actually taste better the next day, so don’t be shy about making extra. A trick I learned from meal prepping with busy families: portion it into containers Sunday night and you’ve got lunch sorted all week.

I’d love to see your versionsnap a photo and tag us if you try it. Did you add extra heat or toss in different veggies? Let me know in the comments what worked for you. This one’s a keeper, and I hope it becomes part of your weekly rotation too.