Din Tai Fung Taiwanese Cabbage recipe with Garlic uses sweet cabbage that stays slightly crisp, fragrant Garlic, and a rich sauce. This dish is comforting yet light. When you fry the Garlic and cook the cabbage, the delicious aroma fills your kitchen, bringing everyone to the dining area.
Whether you are a cabbage fan or simply curious, this recipe brings that special Taiwanese touch to your kitchen. This cabbage dish reminds me of simple, home-style meals that warm you up without too many ingredients. It is like a fresh twist on comfort food that is easy yet flavorful.
Why You Will Love this Copycat Recipe!
Let me tell you why making this Din Tai Fung dish at home beats going to the restaurant every time. First, you get to control the salt and garlic to match your taste and how much you want! Another is that the homemade version stays hot and fresh from your pan to your plate.
When you make this copycat recipe, you save money and time. No more waiting in those long lines at Din Tai Fung or other Asian restaurants. Plus, you can do it exactly how your family likes it, and you decide everything.
The original Din Tai Fung version is fantastic, and I respect how they perfected this dish. Other restaurants make this dish too greasy or use too much sauce. But honestly, my homemade Din Tai Fung Taiwanese cabbage tastes just as good, if not better.
Din Tai Fung Taiwanese Cabbage Recipe with Garlic Ingredients
- 1 small head of Taiwanese cabbage (about 1.5 lbs.): Taiwanese cabbage or Napa cabbage is sweeter and more tender than regular green cabbage.
- 10 cloves garlic: Yes, ten! The main flavor is that they need freshly sliced, so do not use powder.
- ¼ cup neutral oil: Use a neutral oil like vegetable, avocado, or canola oil.
- 1 teaspoon kosher salt: Start with this. If necessary, add a little more at the end.
- Rice vinegar + water (1:1): 1 tablespoon rice vinegar + 1 tablespoon water adds a deep, rich flavor.
- ½ teaspoon white pepper: It gives a little warmth without the black specks that black pepper would leave.
- ½ tablespoon Vegetarian bouillon: This adds a savory, umami taste.
- 1 teaspoon sesame oil (optional): Stir this at the end. It gives the dish a wonderful nutty smell.
Kitchen Tools You Will Need
- A large WOK or a large frying pan
- A sharp knife and cutting board.
- A bowl for holding your chopped cabbage.
- A spatula for stirring.
Home Chef’s Guide
Let us dive into making this tasty dish and see why it has become such a favorite.
Step 1: Prep the cabbage and garlic
Rinse the cabbage under cool water, dry it, and cut off the rough outer leaves. Slice the cabbage into medium-sized pieces and thinly slice the garlic to release its flavor quickly in the oil.
Step 2: Heat the oil and garlic
To heat the neutral oil, place the skillet on medium-high heat and stir in the sliced garlic for a few seconds until it turns fragrant.
Step 3: Add the cabbage
Add the cabbage chunks to the hot pan. Toss them quickly so the garlic oil coats every piece. The cabbage will sizzle and soften slightly as it hits the heat. Stir it often to ensure it cooks evenly.
Step 4: Season the dish
Sprinkle in the kosher salt, white pepper, and chicken bouillon powder. Stir to mix. Pour in the Rice vinegar + water around the edges of the pan so it steams up and infuses the cabbage with flavor.
Step 5: Cook until just tender
Let the cabbage cook for 3–4 minutes. You want it tender but still with a little bite. Taste and adjust the salt if needed. If you have reached the end, add a few drops of sesame oil for a deeper flavor.
Step 6: Serve hot
Turn off the heat and move the cabbage to a serving dish. Serve it hot right away, while the garlic aroma is still strong. This dish shines when it is fresh from the pan.
Chef’s Note + Tips
- Keep cabbage pieces similar and larger so they hold texture.
- Use a wok if you have one; it cooks the cabbage evenly.
- Cook the cabbage quickly on high heat. You want it to stay a little crunchy.
- The cooking process is fast; all you need to do is gather all your ingredients and put them next to the stove.
Make Ahead & Storage Tips
You can prep the cabbage and garlic a few hours before cooking, but the dish is best enjoyed fresh. If you have leftovers, you can keep them for up to 2 days by refrigerating them and placing them in an airtight container.
Reheat in a skillet over medium heat so the cabbage stays crisp. If the cabbage smells sour, feels slimy, or looks off in color, it is unsafe to eat. Always check before reheating.
Freezing is not ideal since cabbage becomes watery after thawing.
What to Serve with Din Tai Fung Taiwanese Cabbage
This cabbage is a perfect side dish, with a light, garlicky taste that goes well with richer foods.
Here are some great ideas for what to serve with it.
- Steamed Jasmine Rice is perfect for soaking the gentle sauces from the other dishes.
- Chicken dumplings are a classic pairing with the cabbage, a fresh break between each rich dumpling.
- A piece of lightly seasoned grilled chicken or fish makes a healthy meal with cabbage.
- The crisp cabbage adds a nice new texture to a plate of fried chicken rice.
- Soy-Glazed Chicken Thighs Pair the cabbage with juicy but sweet-salty chicken, which enhances the cabbage’s light flavors and creates a hearty meal.
- The cabbage’s crispness pairs well with Stir-Fried Beef with Broccoli. The tender beef and broccoli provide a savory, garlicky contrast to the rich meat. The mixture of textures makes every bite exciting.
- A warm bowl of soup with cabbage matches the cabbage’s savory garlic notes, creating a cozy, balanced meal.
- The cabbage served on the side makes a Lo Mein or Chow Mein Noodles dinner feel more balanced.
- Korean BBQ Short Ribs and light cabbage deliver an amazing, strong, sweet, and salty flavor.
- For a vegetarian meal, pair the cabbage with spicy tofu stir-fry.
Easy Din Tai Fung Taiwanese Cabbage Recipe with Garlic ready in just 20 minutes. Simple, flavorful, and perfect for a quick Asian side dish.
Din Tai Fung Taiwanese Cabbage Recipe with Garlic FAQs
1. Can I make this spicy?
Add a few dried chilies or a spoonful of chili oil to the garlic oil before adding the cabbage. It will kick the dish and bring it closer to Sichuan-style stir-fried cabbage.
2. How do I keep the cabbage crunchy?
Cooking it briefly, like 3 to 4 minutes, is enough. Cut it into larger chunks so it does not wilt too quickly. Also, avoid covering the pan, as trapped steam softens the cabbage too much.
3. Can I add other vegetables?
Yes, you can. Sliced carrots or shiitake mushrooms would be a nice addition. Just remember to cut them very thinly so they cook as fast as the cabbage. Add them to the WOK right after the garlic to give them more time to cook.
4. Do I have to use all ten cloves of garlic?
The garlic is the main flavor of this dish. Using less will give you a much milder taste. I really recommend using all ten cloves for the experience. It sounds like a lot, but it makes the dish incredible.
Din Tai Fung Taiwanese Cabbage Recipe with Garlic
Ingredients
Equipment
Method
- Rinse the cabbage under cool water, dry it, and cut off the rough outer leaves. Slice the cabbage into medium-sized pieces and thinly slice the garlic to release its flavor quickly in the oil.
- To heat the neutral oil, place the skillet on medium-high heat and stir in the sliced garlic for a few seconds until it turns fragrant.
- Add the cabbage chunks to the hot pan. Toss them quickly so the garlic oil coats every piece. The cabbage will sizzle and soften slightly as it hits the heat. Stir it often to ensure it cooks evenly.
- Sprinkle in the kosher salt, white pepper, and chicken bouillon powder. Stir to mix. Pour in the Rice vinegar + water around the edges of the pan so it steams up and infuses the cabbage with flavor.
- Let the cabbage cook for 3–4 minutes. You want it tender but still with a little bite. Taste and adjust the salt if needed. If you have reached the end, add a few drops of sesame oil for a deeper flavor.
- Turn off the heat and move the cabbage to a serving dish. Serve it hot right away, while the garlic aroma is still strong. This dish shines when it is fresh from the pan.
This home version of Din Tai Fungs Taiwanese cabbage recipe with garlic proves that all the best dishes are prepared if the recipe is followed properly with fresh ingredients.
Try it. Preparing takes no more than 45 minutes, and you will be hooked when the cabbage and garlic shine. Please share it with your family and let me know how it turns out. Happy cooking!
