Keto blue cheese cabbage stir-fry

Keto blue cheese cabbage stir-fry

This French twist on our favorite “crack slaw” will be your newest FAVORITE thing. Love the crack slaw. Embrace the clack slaw. Eat the crack slaw. This one comes together fast, so file it under, "I'm just going to whip something up."

Keto blue cheese cabbage stir-fry

This French twist on our favorite “crack slaw” will be your newest FAVORITE thing. Love the crack slaw. Embrace the clack slaw. Eat the crack slaw. This one comes together fast, so file it under, "I'm just going to whip something up."
USMetric
4 servingservings

Ingredients

  • 25 oz. 750 g green cabbage
  • 513 oz. 150 g butter
  • 20 oz. 600 g ground beef
  • 1 tsp 1 tsp salt
  • 1 tsp 1 tsp onion powder
  • ¼ tsp ¼ tsp ground black pepper
  • 2 tsp 2 tsp dried thyme
  • 1 tbsp 1 tbsp white wine vinegar
  • 1 cup 240 ml heavy whipping cream
  • 513 oz. 150 g blue cheese
  • 25 tsp 120 ml fresh parsley, chopped

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Shred the cabbage as finely as possible, either with a knife or in a food processor.
  2. Fry the cabbage over medium-high heat in roughly half of the butter in a large frying pan or wok. Be careful not to let the cabbage turn brown. You only want it to soften.
  3. Add spices and vinegar. Stir and fry for a few more minutes. Reserve sautéed cabbage in a bowl.
  4. Melt the remaining butter in the same pan. Add the meat and fry until the meat is cooked through, and most of the juices have evaporated.
  5. Lower the heat a little and add the cheese. Stir until the cheese has melted.
  6. Add the heavy cream and let simmer for a few more minutes. Add the cabbage, and stir until everything is evenly hot.
  7. Season with salt and pepper to taste. Chop parsley and place on top before serving.

Tip!

Crack slaw is delicious reheated. Make extra and enjoy for lunch or even dinner, two nights in a row! Yes, it's that good.

You might also like

8 Comments

  1. carol
    Just had this for tea, delicious. I had no cream so used some sour cream mixed with the top of milk (raw)
  2. Nancee
    I made this for dinner tonight and it was delicious. My husband loved it too. I followed the recipe exactly and it was very quick and easy. I'll be making this again for sure.
  3. Patti
    Delicious!! I didn't have wine vinegar, so I used apple cider vinegar. Also didn't have blue cheese (and don't care much for it), so I used feta cheese!! Wow!!! Can't wait to make it again!!
  4. Luke
    I've always found the idea of blue cheese to be a bit repulsive but after successfully chowing down on brussel sprouts and olives thanks to dietdoctor, I thought I would give this a whirl. It was spectacular, excellent blend of flavours and am looking forward to cooking it again.
  5. Sharon
    I can't visualise 120ml fresh parsley. A container full of fresh parsley weighs 50gr. 120gr sounds like it's going overboard.

    How much did others use, pls?

    Reply: #6
  6. candace
    In US measurements, it's 8 tbsp for 4 servings. A tablespoon, for me, is about a thumb-size portion:
    http://img.webmd.com/dtmcms/live/webmd/consumer_assets/site_images/me...

    I eyeball parsley, usually, since it's a rather mild flavor. I grab a pinch using my pointer and middle finger with my thumb. i hope that is somewhat helpful.

  7. candace
    I'm really tempted to try this with ground chicken and adding buffalo sauce, as well. Mmm like hot wings in a bowl!
    Reply: #8
  8. Jessica
    I used buffalo sauce instead of the vinegar. Soooo good! Highly recommend.

Leave a reply

Reply to comment #0 by