I’ve loved Din Tai Fung for at least 15 years, but I didn’t discover their Braised Cabbage until 2 years ago. To my surprise, it’s one of my favorite things on the menu. One late night craving led to making this copycat Din Tai Fung Braised Cabbage version that tasted pretty darn close to the real thing. I knew I had to perfect it to share it with you guys. It’s done in just about 10 minutes and only requires a few pantry staples. Hope you love it as much as we do!
How To Make My Copycat Din Tai Fung Braised Cabbage
Here’s a video of how I made my copycat Din Tai Fung Braised Cabbage! For another delicious Din Tai Fung-inspired veggie side dish, check out my Spicy Din Tai Fung Style Green Beans recipe.
Ingredients
- 3 tablespoons neutral oil, such as avocado oil
- 5 cloves garlic, thinly sliced
- 1 medium head cabbage, core removed and cut into 2-inch pieces
- 1/2 teaspoon kosher salt
- 1 teaspoon toasted sesame oil
- 3 tablespoons chicken stock
- Soy sauce, for serving
- Chili crisp, for serving
Step-By-Step Recipe Method
- Heat the oil in a large, high-sided skillet over medium heat. Once shimmering, add the garlic and cook, stirring constantly, until fragrant and starting to brown, about 1 to 2 minutes (being careful not to burn).
- Add the cabbage and the salt. Increase the heat to medium-high and stir quickly to combine, ensuring all of the cabbage is coated with oil. Continue to cook, stirring frequently, until the cabbage begins to become tender, 2 minutes.
- Add the toasted sesame oil and chicken stock and continue to cook, stirring occasionally, until most pieces are wilted, 1 to 2 minutes. Remove from the heat. (Note: If you prefer more tender cabbage, after removing from the heat, let it sit in the pan for 1 to 2 minutes to soften further.)
- Serve and drizzle with soy sauce and chili crisp overtop. Enjoy!