Keto Asian cabbage stir-fry

Keto Asian cabbage stir-fry

This colorful keto stir-fry is not only easy to make but also amazingly tasty. This crunchy delight may become one of your favourite go-to recipes. Consider trying it tonight!

Keto Asian cabbage stir-fry

This colorful keto stir-fry is not only easy to make but also amazingly tasty. This crunchy delight may become one of your favourite go-to recipes. Consider trying it tonight!
USMetric
1 servingservings

Ingredients

  • ¼ lb 110 g green cabbage
  • 1 oz. 30 g butter, divided
  • ¼ tsp ¼ tsp salt
  • ¼ tsp ¼ tsp onion powder
  • 110 tsp 110 tsp ground black pepper
  • ¼ tbsp ¼ tbsp white wine vinegar
  • ½ ½ garlic clove, mincedgarlic cloves, minced
  • ¼ tsp ¼ tsp chili flakes
  • ½ oz. 15 g (35 ml) fresh ginger, finely chopped or grated
  • 13 lb 150 g ground beef
  • ¾ ¾ scallion, chopped in 1/2" (2.5 cm) slicesscallions, chopped in 1/2" (2.5 cm) slices
  • ¼ tbsp ¼ tbsp sesame oil
Wasabi mayonnaise
  • ¼ cup 60 ml mayonnaise
  • 18 tbsp 18 tbsp wasabi paste

Instructions

  1. Shred the cabbage finely using a sharp knife or a food processor.
  2. Fry the cabbage in half of the butter in a large frying or wok pan on medium-high heat. It takes a while for the cabbage to soften, but don't let it turn brown.
  3. Add spices and 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. 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. Salt and pepper to taste. Drizzle with sesame oil before serving.
  7. Mix together the wasabi mayonnaise by starting with a small amount of wasabi and adding more until the flavor is just right. Serve the stir-fry warm with a dollop of wasabi mayonnaise on top.

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Substituting ingredients

Want variety? You can replace the beef with other kinds of protein like ground chicken, pork or lamb.

If you have other sorts of cabbage like red cabbage or savoy cabbage, they will work just as fine.

If you don't like mayonnaise you can substitute that for crème fraîche, sour cream or even cream cheese.

Storing and reheating

This dish keeps in the fridge for at least 3-4 days. You can also store it in the freezer for up to 4 months.

Thawing and reheating can make the cabbage release its liquids so the dish may be a bit more watery compared to freshly cooked. This does not affect the flavor of the dish.

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252 comments

  1. Mel
    Really lacking flavour. Had to add soy to save the meal. Vinegar did no favours on the test bowl so left it out of the main.
  2. 1 comment removed
  3. Shirley
    I've been making this recipe for decades. For those that find this too oily, (I can't eat too much fat, no gallbladder) I saute my cabbage in bacon grease, then add water or chicken broth if more moisture is needed. Works fine with ground beef, pork, chicken, or any kind of rope sausage. I serve with horseradish, but anything spicy would work.
    Reply: #254
  4. Kerry Merritt Team Diet Doctor

    I've been making this recipe for decades. For those that find this too oily, (I can't eat too much fat, no gallbladder) I saute my cabbage in bacon grease, then add water or chicken broth if more moisture is needed. Works fine with ground beef, pork, chicken, or any kind of rope sausage. I serve with horseradish, but anything spicy would work.

    Thanks for the tip, Shirley!

  5. Deborah
    What is the weight in grams per serving please? I track all macros and need to know the exact weight.
    Thank you
    Reply: #256
  6. Crystal Pullen Team Diet Doctor

    What is the weight in grams per serving please? I track all macros and need to know the exact weight.
    Thank you

    The weight of the finished dish will vary. It is best to portion or weigh out your finished dish to the number of servings you have the recipe set.

  7. Delois
    How many on here only do breakfast and dinner
  8. chris david
    Thanks anne, for the keto-friendly recipe!!!
    I will definitely give it a try
    -BECK & BULOW
  9. Joanne
    Very good! I used a ground beef/ground pork mixture. I did not make the Wasabi mayonnaise, but the dish was fine. It was very filling! To make again.
    Reply: #260
  10. Crystal Pullen Team Diet Doctor

    Very good! I used a ground beef/ground pork mixture. I did not make the Wasabi mayonnaise, but the dish was fine. It was very filling! To make again.

    I am glad you enjoyed this meal!

  11. Bev Jarman
    I'm new to this , but gonna make the beef pie with cheese on top , but no patty , as I've tried the pastry before and didn't like it , so going to have I suppose cottage pie , and 5ozs of brocolli and spinach , can anyone advise how many carbs would this be now ,

    Without pastry , but added brocolli and spinach

    Reply: #262
  12. Kristin Parker Team Diet Doctor

    I'm new to this , but gonna make the beef pie with cheese on top , but no patty , as I've tried the pastry before and didn't like it , so going to have I suppose cottage pie , and 5ozs of brocolli and spinach , can anyone advise how many carbs would this be now ,
    Without pastry , but added brocolli and spinach

    We do not have the break down for the individual components of the dish, but you can calculate the carbs using an app like Carb Manager or Cronometer. We use the USDA database for our nutrition information.
    https://fdc.nal.usda.gov/

  13. Dani
    I make this recipe regularly, it is a really nice comfort food on a cold day. I was worried about the wasabi mayo but in the quantities it's in, it's more of a flavour than heat. It all mixes together really nicely and it's very yummy :) I make it with turkey thigh mince as I don't like beef.
    Reply: #264
  14. Crystal Pullen Team Diet Doctor

    I make this recipe regularly, it is a really nice comfort food on a cold day. I was worried about the wasabi mayo but in the quantities it's in, it's more of a flavour than heat. It all mixes together really nicely and it's very yummy :) I make it with turkey thigh mince as I don't like beef.

    I am so glad you enjoyed this one!

  15. thankfullynonumbers
    I make this regularly. To my taste the wasabi doesn't add heat — for that, I add sriracha. I also find the listed amount of fat quite extreme, literally a fat soup. I find halving the amount of fat, using a lean mince, and then adjusting manually with the mayo to be a better method.
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