Asian Cabbage Stir-Fry

Asian Cabbage Stir-Fry

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This low-carb dish, also called crack slaw, is known for being so delicious it's addictive! Apart from that, it's also quick and easy to make. Prepare yourself for a new favorite meal. 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 low-carb dish, also called crack slaw, is known for being so delicious it’s addictive! Apart from that, it’s also quick and easy to make. Prepare yourself for a new favorite meal.

Ingredients

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

  • 1 cup mayonnaise
  • 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 on medium high, but don’t let the cabbage turn brown. It takes a while for the cabbage to soften.
  3. Add 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. Stir until everything is hot. Salt and pepper to taste. Add the sesame oil before serving.
  7. Mix together the wasabi mayonnaise, start with a small amount of wasabi and add more until you think it tastes good. Serve the stir-fry warm with a dollop of wasabi mayonnaise on top.

Tip!

You can make this dish with any kind of ground meat you like – beef, lamb, poultry or pork.

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14 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?
  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.

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