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Cabbage Sriracha

Cabbage Sriracha

Lisa Kamolnick
A simple, spicy side dish born from a 1/2 dollar deal. Better yet? It’s vegetarian with a non-vegetarian option: bacon.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Side Dish
Cuisine Fusion
Servings 4 cups


  • ½ head cabbage sliced
  • 1 to 2 medium clove garlic minced
  • ½ yellow or white onion diced
  • 1 to 3 TBSP sriracha to taste
  • 1 to 2 TBSP light olive oil
  • OPTIONAL: bacon pieces for topping


  • Finely chop garlic and dice onion.
  • Slice cabbage.
  • Place oil into pan and heat to medium.
  • Add onion and sauté until onion becomes translucent. Add garlic and heat until aroma releases.
  • Add cabbage and and sriracha and heat open for a minute or two.
  • Turn heat to low, cover and simmer about 10 minutes, stirring occasionally.
  • If topping with bacon…. Cook bacon, drain on paper towels, and break into pieces. Set aside. Add to cooked cabbage as a topping. If you cook bacon ahead, you can use bacon grease in lieu of olive oil to cook the cabbage.
  • Serve or refrigerate in airtight container.


Serving Suggestions
Serve as a side with soup, potatoes, or pork chops. 
Keyword cabbage, low sodium, non-vegetarian option, sriracha, vegan, vegetarian