Asian Cabbage Stir-Fry

Asian Cabbage Stir-Fry

4.4 out of 5 stars5 stars69%4 stars14%3 stars11%2 stars3%1 star1%810 ratings
This stir fry has a telling nickname: crack slaw. Yes, it really is that good! Easy to make. Amazingly tasty. No wonder cooks find it addicting! Ketogenic low carbKetogenic low carb84% Fat11% Protein4% Carbs11 g carbs / serving Easy 15 + 30 m15 minutes preparation30 minutes cooking time
Ketogenic low carbKetogenic low carb84% Fat11% Protein4% Carbs11 g carbs / serving Easy 15 + 30 m15 minutes preparation30 minutes cooking time

This stir fry has a telling nickname: crack slaw. Yes, it really is that good! Easy to make. Amazingly tasty. No wonder cooks find it addicting!

Ingredients

4 servingservings
USMetric
  • 123 lbs 750 g green cabbage
  • 13 lb 150 g butter
  • 113 lbs 600 g ground beef
  • 1 teaspoon 1 teaspoon salt
  • 1 teaspoon 1 teaspoon onion powder
  • ¼ teaspoon ¼ teaspoon ground black pepper
  • 1 tablespoon 1 tablespoon white wine vinegar
  • 2 2 garlic clovegarlic cloves
  • 3 3 scallion, in slicesscallions, in slices
  • 1 teaspoon 1 teaspoon chili flakes
  • 1 tablespoon 1 tablespoon fresh ginger, finely chopped or grated
  • 1 tablespoon 1 tablespoon sesame oil
Wasabi mayonnaise

  • 1 cup 240 ml mayonnaise
  • ½ – 1 tablespoon ½ – 1 tablespoon wasabi paste

Print recipe
NutritionKetogenic low carb84% Fat11% Protein4% Carbs11 g carbs / serving

Instructions

  1. Shred the cabbage finely using a sharp knife or a food processor.
  2. Fry the cabbage in 2–3 ounces (60–90 g) butter in a large frying or wok pan over medium-high heat, but don’t let the cabbage turn brown. It takes a while for the cabbage to soften.
  3. Add the spices and the vinegar. Stir and fry for a couple of minutes more. Put the cabbage in a bowl.
  4. Melt the rest of the butter in the same frying pan. Add garlic, chili flakes and ginger and sauté for a few minutes.
  5. Add ground meat and brown until the meat is thoroughly cooked and most of the juices have evaporated. Lower the heat a little.
  6. Add scallions and cabbage to the meat. Stir until everything is hot. Add salt and pepper to taste, and top with the sesame oil before serving.
  7. Mix together the wasabi mayonnaise by starting with a small amount of wasabi and adding more until it tastes just right. Serve the stir-fry warm with a dollop of wasabi mayonnaise on top.

Tip!

Want variety? Swap out the beef and replace with ground chicken, pork, or lamb.

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26 Comments

  1. Kylie May
    This recipe is fantastic - highly recommend making with pork rather than beef.

    I used the new function to make it two serves & Metric - quick and easy thanks! However wish I had made the full amount so we had leftovers!
    I didn't have the spring onion (scallions) but put in a couple of home grown scallion-sized baby leeks with the cabbage instead and then snipped some fresh chives onto the served meal right at the end to not miss the scallion type flavour. And although I halved the recipe I put the full amount of garlic and ginger.
    I also didn't have wasabi paste, so we had with just plain mayo drizzled over - lots of mayo drizzled in thin lines Japanese style. Will definitely try with wasabi paste next time. Also think next time I might toast some sesame seeds and sprinkle over the mayo.

    So delicious and so filling. Thank you for another great recipe.

  2. Mats
    Amazing recipe!
    I also didn't have wasabi but it tasted really good without it too.. I added Dijon mustard as an alternative to wasabi-mayo and that was a very nice and tangy addition-try it.
    I mixed some Sesame seed in a little bit of oil and heated it up,then poured it in. Perfect!

    Thanks for the awesome recipes!

  3. Lonnie
    When does the Vinegar go in?
    Reply: #4
  4. lizguini
    Step 3 :)
  5. rosine torp
    Receptet på svenska?
    Reply: #8
  6. Zoe
    Tried this as the photo looked so good. Didn't use as much cabbage as the recipe stated but will next time. Delicious! Can see this being a regular recipe for me. Might experiment by using minced pork and Chinese 5 spice next time. Definitely recommend this recipe - thank you.
    Reply: #10
  7. Barbara Simoes
    The recipe directions end rather abruptly and is unclear to me. What about the mayo? Is it stirred in, poured over the top, served at the side...? That is my main complaint with the recipes found on this site. Clarity is not evident in most. Also, how is it counted as "low carb" with 11 carbs per serving and other recipes may have two or three carbs and are counted as moderate or high carb??? How is the rating calculated?
  8. Hi rosine!

    They will be translated to Swedish! :)

    http://www.kostdoktorn.se/lchf/recept

  9. Amanda
    I LOVE the recipes and the fact that they are FREE. so many other sites want $$$ - most cooks can work out what to put in where/when. I often read the comments below as they have lots of good ideas..Thanks for keeping this all available to everybody. I have joined as a member to support what you do here, not because I want it kept secret, but because you make it all free ! Very rare nowadays when it is all about how much money they can make out of other people's needs..Keep up the good work.
  10. Apicius
    Zoe,
    You are correct that using Chinese 5 spice and pork makes it taste incredible. That's what I do when I make crack slaw. Moments before taking it off the stove, I added a handful of minced fresh cilantro and I squeeze a lime. Oh my goodness...incredibly good!!
    Reply: #14
  11. Jasmin
    I use MyFitnessPal to log everything I eat and I am unable to do that with only the nutrition percentages. Also, what constitutes one serving? 1 cup?
    Reply: #15
  12. Erika
    I just made this and it is fantastic. I am so glad I found the recipe. Thanks for sharing.
  13. Ingibjörg
    Í Just made this for my family, Including kids 8 and 13 years old. Everyone loved it, Kids had rice and boiled broccoli with it. They said it smelled like fried rice and after tasting it, they said it is Just like our home made Chinese Dumplings. So the flavours were spot on. Husband finnish all the wasabi mayo. This will be made again, and then with pork. We are all looking forward to trúin the other crack slaw recipes.
  14. Zoe
    Apicius - Only just spotted your tip above of adding cilantro and lime to the pork and 5 spice variation. Will definitely try that. Thank you.
  15. Yvonne
    With my MyFitness Pal app, I enter as a recipe, you can scan the bar codes of the actual items you put in the recipe. most of the ingredients are already in there. I save the recipe, and when I am done I separate it into whatever size servings (I put them in containers for lunch the next day, or freeze if there is a lot) I had 3 portions, so I went back into the recipe to edit it, and change the amount of serving to 3 and added it to my diary. bam! all the carbs and nutrition percentages were in there. hope this helps I just love the app.
  16. Krystal
    Can you use red wine vinegar? Instead of white
  17. Liv
    I didnt have the wasabi to add to this meal. It was wonderful without it though! Definitely a meal which will be on high rotation for me. Thank you very much, already looking forward to eating the leftovers tomorrow for lunch.
  18. Lindsay
    I skip the wasabi on this, as it is not something I enjoy eating. It is just fine without it. Also, if you're feeling naughty you can add a splash of soy sauce over the top when you serve it... I never did that, but I heard from a friend ;)
  19. Anita
    I really like the cabbage recipes as well as my husband. I like to add more sesame oil and ginger for a stronger flavor. We don't like wasabi either. Would aso be good with ground or shredded pork. I really like the stuffed cabbage casserole, love the cheese in it.
  20. Rachael
    Made this tonight. Used the tips suggested in prior posts and added 1/2 tsp of Chinese 5 spice and served with coriander and a squeeze of lime juice. And I've just realised I totally forgot the Mayo component and it was still yum 😮
  21. Wendy
    How do the carbs at up to 11? Hopefully that is not net carbs? I can't eat one serving of something if it has that many net carbs as I'm trying to stay within 29 per day. Looks so good though and I already bought the ingredients. Thanks!
  22. Robin
    Just tried this, absolutely fantastic! This will definitely be on my weekly have to make list. Thanks.
  23. LILI EVENHAIM
    Hi,
    How much oil should I use if not using butter, Thanks!
  24. MarStar
    Great recipe!!! Very easy to make and absolutely delicious. Thank you
  25. Stacy
    When I log all the ingredients into my fitness pal, this recipe has waaaaaay more carbs than what's portrayed. MFP says that there are 85g of carbs and 6g of fiber for a total of 79 net carbs. This doesn't include the wasabi mayo either. This exceeds my macros for days! I already made and ate the meal before logging my information, so it's too late now, but I won't be making this again.
    Reply: #26
  26. Victoria Fender
    That's impossible, Stacy, you'd need to have sugar, starchy vegetables or some sort of flour in a recipe to get such a high amount of carbs per portion (I guess you meant 79g/portion since you said you exceeded your macros for days). So you either forgot to divide the ingredients' amount by number of portions or you forgot to change the amounts automatically suggested by MyFitnessPal when you add a new ingredient. Or you ate the whole thing by yourself, instead of just one portion, but I highly doubt it.
    Anyway, I'll be making this tomorrow and I'll post here my results regarding carbs/portion since I use MyFitnessPal also, but having been in this diet for months I already know there's no way this ingredient list amounts to more than 13-15g per portion.

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