- 12⁄3 lbs 750 g green cabbage
- 1⁄3 lb 150 g butter
- 11⁄3 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
- 1 cup 240 ml mayonnaise
- ½ – 1 tablespoon ½ – 1 tablespoon wasabi paste
Nutrition84% Fat11% Protein4% Carbs
- Shred the cabbage finely using a sharp knife or a food processor.
- 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.
- Add the spices and the vinegar. Stir and fry for a couple of minutes more. Put the cabbage in a bowl.
- Melt the rest of the butter in the same frying pan. Add garlic, chili flakes and ginger and sauté for a few minutes.
- Add ground meat and brown until the meat is thoroughly cooked and most of the juices have evaporated. Lower the heat a little.
- 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.
- 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.
Want variety? Swap out the beef and replace with ground chicken, pork, or lamb.
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